Fragrant with a hint of Indian spices, these delicious Paleo-friendly muffins make an excellent substitute for your usual chai latte. These simple, elegant muffins are perfect for a quick breakfast or sweet snack. These are best served warm with a pat of unsalted, grass-fed butter.
• 2 cups blanched almond flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1/4 cup pure honey
• 1/2 cup unsweetened almond milk
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, baking soda, spices, pepper, and salt. Set aside.
3. In a mixing bowl, beat the eggs with the coconut oil, honey, and almond milk until light and smooth. Pour into the flour mixture, and stir until well combined.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days. You can freeze these for weeks in a freezer bag for serving anytime.
6. Makes 1 dozen muffins.
