Muffins
Add blueberries, chocolate chips, or any desired mix-in. We often pour this same batter into cake pans for birthdays for a stunning display worthy of celebrations.
1 cup maple syrup
Splash of vanilla extract
8 tablespoons butter, ghee, or coconut oil, melted and cooled
4 eggs
1 teaspoon salt
4 cups almond flour + ½ cup tapioca flour or 2 cups all-purpose flour + 1 cup milk of choice
1 teaspoon baking soda
Blueberries or chocolate chips
Preheat oven to 350°F and line a muffin tin with paper liners.
Combine wet ingredients in a bowl using a mixer or whisk, add dry ingredients, and mix until completely smooth. Stir in two heaping handfuls of blueberries or chocolate chips. Divide the batter into muffin tins.
Bake for 20-25 minutes or until the center is cooked through. Cool completely and remove from the muffin tins.
Notes: The “or” separating the flour ingredients indicates the grain and grain-free variations. Our preferred variation is using all-purpose flour or 1:1 gluten free all-purpose flour (King Arthur), butter, milk, and blueberries. Optional: using additional fat, grease the bottom and sides of each muffin tin with your hands, sprinkle with coconut sugar, tilting the pan in all directions to coat, fill with batter, and top with an additional sprinkle of coconut sugar before baking for a caramelized outer crust. For cake, omit the mix-ins, divide batter between three greased 6" pans lined with parchment paper, bake for 25-30 minutes, fill cake layers with jam (boil fresh or frozen fruit until thickened, mashing and stirring, then let cool completely), and top with whipped cream.
