Delicious healthy alternative to a classic.
- Carbohydrate 10.1358404908217 g
- Cholesterol 10.8482638887508 mg
- Fat 15.1115144469689 g
- Fiber 0.980266666493727 g
- Protein 3.05172763879238 g
- Saturated Fat 5.86753710635768 g
- Serving Size 1 1 Serving (49g)
- Sodium 64.7736666632789 mg
- Sugar 9.15557382432802 g
- Trans Fat 0.84868852792696 g
- Calories 178 calories
Step-by-step
- Preheat oven to 350 degrees.
- Mix dry ingredients together in a medium bowl.
- Mix wet ingredients in separate bowl.
- Pour wet ingredients into dry ingredients bowl and mix together.
- Spray mini muffin pan and pour contents into pan.
- Bake 15-20 minutes depending on your oven. Keep an eye on them. Use a toothpick to check for doneness.
- Enjoy!
Pull the mini muffin pan from the oven immediately when a wooden toothpick inserted into the center emerges clean, typically between 15 and 20 minutes at 350 degrees Fahrenheit. Overbaking dense batters containing high-fat nut butters quickly dries out the crumb, ruining the tender structure achieved by the eggs. Honey introduces abundant fructose which browns faster than refined sugars, requiring careful visual monitoring during the final minutes of baking.
- Whisk the almond flour, cinnamon, baking powder, sea salt, and baking soda thoroughly in a medium bowl to evenly distribute the leavening agents before liquid contact occurs.
- Melt the coconut oil completely before incorporating it into the wet ingredients, preventing premature solidification when it meets cooler items like raw honey and eggs.
- Fold fresh blueberries in gently at the very end of mixing to prevent the skins from bursting and releasing excess moisture into the batter.
- Grease the mini muffin tin thoroughly with cooking spray or oil because high-protein nut and seed batters stick aggressively to ungreased metal surfaces.
Monitor oven temperature closely because honey caramelizes rapidly at moderate heat levels. Store cooled baked goods in an airtight container at room temperature for up to three days.
