Makes 12 muffins
Best breakfast ever: high-protein muffins that make great use of almonds and chia seeds. We used tart, unsweetened cherries for ours, but if you can find fruit-sweetened varieties, all the better. Add chopped pistachios for a burst of vibrant color.
11/4 cups almond flour
1/4 cup ground chia seeds
1/2 cup finely chopped pistachios
1/3 cup coconut sugar
1 tsp. baking powder
1/4 tsp. salt
3 eggs, at room temperature
1/4 cup almond milk
2 tsp. vanilla extract
1/2 cup dried cherries
- Preheat oven to 375°F. Grease 12-cup muffin tin with coconut oil, or line with paper muffin liners or squares of parchment.
- In large mixing bowl, combine almond flour, chia seeds, pistachios, coconut sugar, baking powder, and salt. Stir to mix.
- Crack eggs into separate bowl. Using hand or standing mixer, beat eggs until light and frothy, about 2 minutes. Turn speed to low, and beat in almond milk and vanilla. Using spatula, fold dry ingredients into the mixture. Fold in cherries.
- Spoon mixture into prepared muffin tins, filling each about halfway. Bake 15-20 minutes, or until a toothpick inserted the center comes out clean. Remove from oven, and let cool completely. If using paper liners, muffins can be turned out of pan while slightly warm. Serve immediately.
per muffin: 170 cal; 6g pro; 10g total fat (1g sat fat); 16g carb; 45mg chol; 120mg sod; 3g fiber; 10g sugars
Food photography by Pornchai Mittongtare; food styling by Liesl Maggiore; prop styling by Robin Turk
For more recipes and article, see Beyond Gluten-Free.