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Delicious Paleo muffins that are made with almond butter and taste like little honey cakes. Lovely for breakfast, perfect for the kids' lunchboxes.
Prep Time 15 minutes
Cook Time 15 minutes
Rest time 20 minutes
Total Time 50 minutes
Servings 5 muffins
- ½ cup creamy roasted almond butter
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
Preheat oven to 325 degrees F. Line 5 muffin cups with paper liners and lightly grease the liners.
In a large bowl, with a hand whisk, whisk together the almond butter and eggs. Whisk in the honey and vanilla.
Add the salt, cinnamon, and finally, the baking soda, whisking to incorporate.
Using a 4-tablespoon ice cream scoop, divide the batter evenly among the prepared muffin liners. Bake 15-17 minutes, or until puffed and set and a toothpick inserted in center comes out clean.
Cool in pan, on a cooling rack, for 10 minutes, then transfer to cooling rack to cool 10 more minutes before enjoying. Leftovers keep for a few days in a sealed container in the fridge.
Serving: 1muffin | Calories: 222kcal | Carbohydrates: 13g | Protein: 6g | Fat: 17g | Sodium: 150mg | Fiber: 3g | Sugar: 8g