In a previous post we demonstrated how easy it is to make tasty pancakes using nothing more than eggs, coconut sugar and our new almond paste. With the same three basic ingredients we are going to show how easy it is to make muffins. However if you do not want the caramel brown colour you could use cane sugar rather than our preferred coconut sugar.
5 medium eggs
240g almond paste
75g coconut sugar
1/4 teaspoon baking soda (optional but will give a much better rise)
Handful of Blueberries to top (optional)
As in the previous recipe simply add the eggs and sugar into the mixing bowl and mix/beat well.
Add the almond paste and the baking soda and mix until a creamy batter is formed. Ensure there are no lumps.
Spoon the batter into muffin cases and add any optional toppings such as blueberries. Put the muffins into a pre-heated oven of around 160C for 20 minutes or until cooked. Take out, let cool and eat. Not sure it can get any simpler than that for gluten free, dairy free muffins!