I love a good muffin! I'm not a big breakfast person, so having something small and easy in the morning is the way to go! Which is why I love this recipe so much. It fits my diabetic needs for lower carb by replacing all-purpose flour with almond flour, and regular white sugar with Truvia baking blend. It is also versatile, in that you can pretty much make them any flavor. While, I share several flavor options in the recipe, the most recent flavors I made were Apple Cinnamon and Banana Nut, and I will talk a little bit more about those below the recipe. I usually like to make two batches at a time (24 muffins) and freeze them. Then in the mornings I can just take a couple out, and pop them in the microwave for 1 min and it's just like they are fresh right out of the oven!
Simple Muffins (almond flour base)
2 cups almond flour
2 tsp baking powder
1/4 tsp salt
1/3 cup Truvia baking blend
1/2 cup oil
1/3 cup water
Apple cinnamon (1 apple peeled & chopped, tossed with cinnamon)
Banana nut (1-2 tsp banana extract and optional chopped walnuts)
Blueberries (approx. 1 cup fresh or frozen)
Lemon poppy seed (1-2 tsp lemon extract and 2 tbsp poppy seeds)
Strawberries (approx. 1 cup chopped fresh, or strawberry sauce*)
Zucchini (approx. 1 cup shredded)
Preheat oven to 400F. Place muffin papers in a 12-muffin tin. Mix dry ingredients together well. Add wet ingredients and mix thoroughly, then mix in the flavor option of your choice. Scoop into muffin tins 1/2 to 2/3 full) and bake for 18 minutes (or until tester comes out clean)
Banana Nut. You will notice that I did not use actual bananas. Nothing personal against bananas (well, maybe just a little bit personal), they are a very lovely fruit...but they tend to spike my blood sugar. meh. But, I love the flavor...so I thought why not try banana flavored extract. I listed 1-2 tsp above, but the next time I make them, I may actually try a little more extract as I thought they were a little weak on banana flavor. If you LOVE nuts, you might want to go ahead and mix them right into the batter. While I like nuts, I didn't really want them all through out my muffin, so I just plopped a few on top and then sprinkled a little cinnamon/sugar on them before baking.
Apple Cinnamon. These babies came out absolutely perfect in my opinion. I actually added cinnamon to the batter as well (I like cinnamon, what can I say). And, to be honest, even though it has been a while since I've had a regular flour/sugar muffin, I couldn't even tell the difference. They do not taste like they were made with almond flour...and that makes me a very happy girl! Paired with a cup of caramel drizzle coffee, my mornings are simply delicious!
*Strawberry Sauce...I made muffins once using some leftover strawberry sauce I had originally made as cheesecake topping. Here is the recipe I used...however, I swapped the white sugar out and used the equivalent amount of Truvia baking blend.