Honey Almond Mini Muffins

Aug 3rd
minimuffins

Who has time to bake in the morning? In our house we are too busy showering, brushing our teeth and getting dressed to worry about making a big breakfast. Here’s a unique recipe that is packed with protein, fiber and other great vitamins and nutrients, that you can make the day before and freeze for a breakfast on the go. Grab a few mini muffins and a handful of berries or fruit, and you’ve got a well-rounded breakfast!

Gluten Free – Contains nuts & eggs

What you’ll need:

3 cups gluten-free pancake mix
1 stick sweet cream butter (1/2 cup) room temp
1/4 cup whole almonds
1 cup unsweetened shredded coconut
½ cup ground flax
1 egg
½ cup coconut oil
1 cup almond milk
2 tsp. baking soda
1 tsp. almond extract
1 tbsp. vanilla extract
1 tbsp. honey + more for drizzle
Cooking spray
24 mini muffin tin
Food processor
1 medium bowl

Let’s get cookin':

Step 1: Preheat oven to 400 degrees
Step 2: Adult ONLY – place long blade in the food processor
Step 3: Place almonds in the food processor and finely chop
Step 4: Add the mix pancake mix, shredded coconut, ground flax and baking soda into the food processor and mix
Step 5: In the medium bowl mix butter, egg, honey, milk, both extracts and oil
Step 6: Pour in wet mixture to food processor slowly and turn on until mixed.
Step 7: Spray mini cupcake tins with coking spray
Step 8: Put heaping tablespoon scoop in each muffin tin spot
Step 9: Place muffin tins on the middle rack of the oven for 8 – 10 minutes or until golden brown (and toothpick clean)
Step 10: Enjoy!

BTW – like the plate in the picture? They’re great! I buy all of my tools and supplies on Amazon, and these plates/cups/plastic-wear are affordable and safe… and pretty :)! Check them out:

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