Pluot and Almond Muffins (gluten free)

 

A guest post from Karen:

These Pluot and Almond Flour Muffins are sweet and yummy and can double as breakfast or a dessert!  We have beautiful green pluots in the Space Girl Organics box this week, but you can sub plums, raisins, or currants.  Match the dice size of your fruit to the size of your muffin.

Makes 36 mini-muffins or 10-12 medium muffins

 

 

 

 

 

 

Ingredients:

1 cup almond flour

½ t. baking soda

½ t. baking powder (gluten free)

¼ t. salt

½ t. ground cinnamon

1 cup almond butter

3 beaten eggs

1/3 cup raw honey

1/3 cup melted coconut oil

½ cup diced pluot (about 1 large pluot)

Directions:

Preheat oven to 350 degrees, and prepare muffin tins with muffin liners or a light coating of coconut oil.  In a large bowl, mix together dry ingredients.  Then add almond butter, beaten eggs, honey, and coconut oil, and mix until all ingredients are incorporated.  Fold in the diced pluots, and then transfer to the prepared muffin tins.

Bake 9-11 minutes for mini-muffins, or 18-20 minutes for larger muffins.  Muffins are done when they are golden brown and a toothpick inserted into the muffin comes out clean.  Cool in pans for 5 minutes and then remove.