Gluten-Free Golden Spiced Mini Muffins Recipe
40 mini muffins
These healthy gluten-free Golden Spiced Mini Muffins are a breeze to whip up and nutrient-dense, making them the perfect guilt-free afternoon snack. Plus, you get all the goodness of Golden Superfood Bliss! In addition to soothing occasional stress and combating cravings, this powerful superfood blend improves digestion, improves sleep quality, and supports a healthy inflammatory response! *
2 1/2 cups almond flour
2 scoops Golden Superfood Bliss
2 teaspoon baking powder
6 tablespoons butter, room temperature
1/2 cup coconut sugar
3 eggs, room temperature
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons chopped pecans, divided
Preheat the oven to 350°F. Grease the mini muffin pans with oil or butter and set aside.
In a medium sized bowl, add the almond flour, Golden Superfood Bliss, and baking powder. Whisk to combine and set aside.
In a large bowl, cream the butter and coconut sugar together, then add eggs and mix until well combined. Then add the almond milk, and vanilla extract and mix again.
Add the almond flour mixture into the wet ingredients, gently folding with a spatula until no dry streaks remain. Then fold in 1/2 cup chopped pecans.
Scoop 2 tablespoons of the batter into the prepared mini muffin pan. Top each mini muffin with a sprinkle of chopped pecans.
Bake for about 15 minutes until lightly golden brown. A toothpick inserted into the center should come out clean.
Let cool for 10 minutes before removing muffins from the pan and placing them on a rack to cool completely. Repeat with remaining muffin batter.
Store leftover muffins in an airtight container for 2-3 days.
- Feel free to use coconut oil in place of the butter in this recipe to make it dairy-free.
- You can use just about any type of nut in this recipe. Opt for pumpkin or sunflower seeds if you’d like to make it nut-free.
- Any kind of unsweetened milk alternative can be used in this recipe.
- These muffins freeze well. Wrap them individually in plastic wrap and store in the freezer for up to three months. Remove from the freezer and let thaw overnight or pop in the microwave for 15 seconds to warm.