Almond Muffins

By Akasha
Yield 12 servings

These muffins have plenty of Paleo-approved protein from the almonds and coconut to keep you running until lunchtime. You can add more sweetener to your taste, another nut butter in place of the almond butter, and a handful of blueberries or some grated apple, mashed bananas or cinnamon for a more complex flavor. The possibilities are endless! They are also great served with a side of bacon.

Ingredients:

• 1 cup(s) almond butter
• 1 cup(s) almonds
• 1 cup(s) coconut milk, full fat
• 2 cup(s) coconut, unsweetened shredded
• 3 large egg(s)
• 1/4 teaspoon(s) vanilla (optional)
• 2 tablespoon(s) coconut sap or raw honey (optional)
• 1 package(s) paper muffin liners

Method:

1. Preheat oven to 400 F.
2. Line a muffin tin with paper liners.
3. Combine all ingredients and pour into muffin tin.
4. Bake for 15 minutes.