Ingredients
The following ingredients have 12 Servings
- 1/2 cup coconut flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 eggs
- 1/2 cup Almond Breeze Unsweetened Vanilla Almond Milk
- 2 teaspoons vanilla extract
- 1/2 cup coconut oil (melted)
- 6 tablespoons maple syrup
- 1/4 cup almond slices
- 1/4 cup almond slices
- 2 tablespoons coconut sugar
- 2 tablespoons coconut oil (soft or melted)
- 1 tablespoon coconut flour
- 2 tablespoons almond butter
- 1 tablespoons maple syrup
- 1-2 tablespoons Almond Breeze Unsweetened Vanilla Almond Milk
Instruction
- Preheat oven to 375 F. Grease or line a muffin pan.
- In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
- In another bowl mix together eggs, Almond Breeze Vanilla Almond Milk, vanilla extract, melted coconut oil and maple syrup.
- Add dry ingredients and stir to combine. (Alternatively, you can also blend all ingredients in a food processor or blender.) Stir in almond slices by hand and fill batter into prepared pan.
