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Categories:
maple almond flour coconut flour oats powdered Swerve pecans baking powder vanilla bean eggs butter sour cream vanilla maple black walnut extract topping butter powdered Swerve almond flour maple syrup maple walnuts
Viewed: 27 - Published at: 5 years agoIngredients
- Maple Oat Muffin Body
- 3 cups almond flour (fine)
- 0.33 cups coconut flour
- 0.50 cups milled oats
- 0.25 cups powdered Swerve (or equivalent)
- 8 ounces rough chopped pecans
- 2 tablespoons baking powder
- 1 teaspoon crushed vanilla bean
- 2 eggs, lightly beaten
- 0.25 cups melted butter
- 0.50 cups sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon maple extract
- 1 tablespoon black walnut extract
- Topping
- 2 tablespoons melted butter
- 0.25 cups powdered Swerve (or equivalent)
- 2 tablespoons almond flour
- 2 tablespoons high quality pure maple syrup
- 1 tablespoon maple extract
- 4 ounces finely chopped walnuts
Method
- Pre-heat oven to 325F; prepare 12 muffin tins with papers.
- Combine and mix all the dry ingredients in a large bowl.
- Add the butter, eggs, sour cream, and extracts. Stir to bring the dough together.
- Scoop by slightly > 0.25 c into muffin tins.
- Bake for 20-25 minutes until firm.
- While they are baking, make the topping.
- Remove muffins onto a rack (with paper towel underneath to catch droppings).
- Coat warm muffins with the topping and press in some chopped nuts.
- Wrap in Saran individually. Store in ziplock bag in fridge.
