These delectable mini-muffins are called Love Muffins, because this particular rendition of the very modifiable recipe was presented to my fiance and me the day after we were engaged as a gift from one of my friends. She said, “Congratulations, Love Muffins!”
This fun little muffin recipe is very easy to change and play with. You can exchange all sorts of delicious ingredients to make it all your own, while keeping the base the same so that they don’t turn out like funky flat hockey pucks. It’s gluten and grain-free, decently high-fiber, full of healthy fats and proteins, and is sweetened with an unrefined and natural sugar source, maple syrup!**
3 cups of almond flour
½ t baking soda
¼ t salt
1 tsp unsweetened cocoa powder
1 C unsweetened dried cherries
½ C chopped walnuts
½ C dark chocolate chips
½ t pure vanilla extract
½ C real maple syrup
- Heat the oven to 325 degrees. Line a mini-muffin tin with baking cups.
- Combine the almond flour, baking soda, salt, and cocoa in a bowl.
- Combine the cherries, walnuts, chocolate chips, vanilla, maple syrup, and eggs in another bowl.
- Add the dry ingredients to the wet and mix well.
- Evenly fill each baking cup with the batter
- Bake for 18 to 20 minutes
This recipe is modified from a recipe in the book Grain-Free Gourmet by Jodi Bager and Jenny Lass.
**As a side note, I am working on a savory version of an almond flour muffin with veggies and deliciousness. Stay tuned for that perfected recipe in a later posting.
Be sure to comment if you try out this recipe, and by all means, share any changes that you make so we can learn from you!