Almond Flour Flat Muffins

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There’s no pretty name for these things. In fact, they aren’t all that pretty either. But they are good. That, I can promise. And around my house, my personal favorite way to eat them is to pile them with eggs, avocado and veggies (and maybe a little hot sauce or salsa). As for my children, they like them fresh out of the oven (plain), or cold with a little jam spread on top, and sometimes with a spread of nut butter and a drizzle of honey and fruit sliced on top. However you eat them, you’re guaranteed to enjoy them.

Each muffin packs quite a protein (and healthy fat) punch. So be mindful of how many you eat.

After they come out of the oven, transfer them from your parchment paper to a cooling rack.



I hope you make these. I find this combination to be so delicious – it makes me happy just looking at it.
























Almond Flour Flat Muffins
Recipe type: grain/gluten/soy/dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
note: once cooked and cooled, store in an air tight container in the refrigerator
  • 2½ cups almond meal
  • ½ tsp baking soda
  • 3 eggs
  • ¼ cup honey
  • 3 Tbs coconut flour
  • ¼ tsp sea salt
  • ¼ cup melted coconut oil (or olive oil)
  1. preheat oven to 350F
  2. in large bowl, combine all dry ingredients
  3. in a microwave safe bowl, melt coconut oil along with honey
  4. whisk eggs
  5. add eggs, honey and oil to dry ingredients and mix thoroughly
  6. place spoonfuls of batter onto greased cookie sheet or parchment paper


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