Almond Muffins - wheat free, gluten free and delicious!

This is from a recipe on T-nation, you can really customize it with any flavoring or add-ins you like. I used almond extract, I have seen it made with canned pumpkin (cook a little longer), nuts would be good, zest of lemon and poppy seeds would be awesome...anything you can think of. You can make big muffins, mini-muffins (my first batch here was minis), muffin tops...I have no idea how it would be in a small loaf pan, but I bet it would work.

Almond flour is expensive, but worth it if you aretrying to go wheat-free/gluten-free.

Basic Muffin Recipe

Made 21 mini-miffins, not sure how many large it will make.

2c almond flour
2 tsp baking powder
1/4 tsp salt
1/3-1/2c Splenda
1/2c butter or coconut oil, softened
4 eggs
1/3c water

Preheat oven to 350 degrees fahrenheit.

Spray or grease a muffin tin, or line with paper cups.

Mix all the dry ingredients. Mix all the wet ingredients. mix together well, either by wooden spoon or with a hand mixer.

Spoon into  muffin tins, leaving a little room for expansion.

Bake 10-15 minutes, until set in middle (check wwith toothpick). Less time for mini-muffins, more time for larger and for muffins with moist add-ins, like pumpkin.

Enjoy!

Bonus Topping/glaze/dip

You can make this any flavor, depending on the protein you use and if you add zest or extracts, and you can make it thick like frosting, dip consistency or pourable, like a glaze depending on how much milk/milk substitute you use.

1 Scoop Whey or mixed protein powder
1 tbsp coconut flour
splash of 1/2 & 1/2 or almond milk (I used whole milk)

Mix well, adding more liquid if needed for desired consistency. Enjoy guilt-free on top of muffins (or by the spoonful :) ).