May 29, 2017 / Leave a Comment
2 1/2 cups blanched almond flour
1/2 cup gluten-free oats
1/2 teaspoon almond extract
1 tablespoon vanilla extract
1/2 teaspoon Celtic sea salt
1 teaspoon baking soda
2 tablespoons chia seeds
1/2 cup pure maple syrup
1/2 cup organic unrefined coconut oil, warmed
In a large mixing bowl, combine almond flour, oats, coconut oil, almond and vanilla extracts, salt, baking soda, chia seeds, eggs, maple syrup, and coconut oil.
Fill muffin cups 3/4 full of batter. Bake at 350ºF for 20 to 25 minutes. Cool slightly and enjoy.