Matcha Almond Muffins2
Ingredients
- 1½ cups Almond Flour
- ½ cup Swerve Granular
- ¼ cup Arrowroot Starch
- 1½ tablespoons Matcha Powder
- 1½ teaspoons Baking Powder
- ¼ teaspoon Salt
- 3 Large Eggs, room temperature
- ¼ cup Unsweetened Applesauce
- ¼ cup Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- Slivered or Flaked Almonds, for topping
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a standard muffin tin with 9 parchment paper liners.
- In a small bowl, whisk together the almond flour, Swerve Granular, arrowroot starch, matcha powder, baking powder, and salt.
- In a large bowl, whisk together the eggs, applesauce, coconut oil, vanilla extract, and almond extract.
- Add the dry ingredients to the wet ingredients and whisk together until the batter is completely smooth and even.
- Scoop the batter into the muffin liners. Bake for 18 minutes, or until the surface of the muffins spring back when tapped. Let cool completely in the pan.
- Serve and enjoy!
Makes 9 muffins
Nutrition Facts Serving Size 65g Servings 9 |
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Calories 210 |
Total Fat 16g |
Total Saturated Fat 6g |
Cholesterol 60mg |
Sodium 80mg |
Total Carbs 19g |
Dietary Fiber 3g |
Sugars 2g |
Swerve 11g |
Protein 6g |
Net Carbs: 5g |