Paleo almond muffins — Meal
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Macros (per serving)

Fat

74%

(26 g)

Protein

13%

(11 g)

Carbs

13%

(11 g)

6 g Net,

5 g Fiber

320 Calories (per serving)

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Egg dishes

Bread substitutes

Oven dish

Cakes

Paleo almond muffins

By Meal.com

This is the perfect paleo marriage between bread and muffins! A nice non-sweet alternative to bread during lunch, optionally with some extra toppings.

Ingredients

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Muffins

10

Almond flour

170 g

Coconut flour

2 Tbsp

Broken flaxseed

4 Tbsp

Chia seed

2 Tbsp

Celtic sea salt

12 tsp

Cream of tartar

1 12 tsp

Egg

6 pieces

Coconut oil (melted)

60 g

Honey

1 Tbsp

Almonds (coarsely chopped)

75 g

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

25 min

1

Preheat the oven to 340°F.

2

Mix the almond flour, coconut flour, flaxseed, chia seed, salt and baking powder in a large mixing bowl.

3

Add the eggs, coconut oil and honey.

4

Mix with a hand mixer (or in a food processor) to an even batter.

5

Pour the batter into the muffin molds and sprinkle the chopped almonds on them.

6

Bake golden brown in about 25 minutes, or until you can puncture a muffin with a wooden skewer that comes out clean.

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Details

Allergens

Nuts, Chicken egg

Diet

Paleo, Keto, Vegetarian

Course

Breakfast, Lunch, Snack, Side dish

Cooking equipment

Hand mixer, Oven, Muffin mold 12 pieces

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