Almond Muffins with Cream Frosting and Fresh Berry Jam

December 27, 2016


Indulge without the bulge with these yummy muffins so fluffy , moist , delicious perfect for a light after dinner snack or breakfast. 





2 cups almond flour

Teaspoon Baking Soda

Teaspoon Baking Powder

Teaspoon Cinnamon

1/3 cup Maple Syrup 

1/4 cup melted coconut or canola oil

Tablespoon coconut milk or almond milk

Teaspoon Vanilla Extract

2 Eggs



Preheat oven to 350f and spray a muffin tray.

1. In a bowl blend dry ingredients- almond, soda , powder, cinnamon whisk well and create a well. 2. In the center drop 2 eggs, maple, milk, extract and oil. Whisk ingredients slowly incorporating the dry ingredients. 

3. Bake for 15 minutes till fluffy and golden brown.

* Optional chocolate chips, nuts or seeds. Or even fresh berries just fold them in !



1 can of refrigerated coconut milk

2 Tablespoons Maple Syrup 

1/2 Teaspoon Vanilla Extract 


Whisk ingredients well 

*Optional TBSP Peanut butter or 2 TBSP melted chocolate for flavorings.



6 Strawberries diced

Teaspoon Maple Syrup

*water for consistency



1. In a pot add strawberries and maple syrup. Add water enough to start letting the strawberries bubble and heat enough to cook through and mash with a potato masher. If it's too chunky add water to make it more liquidy. 


* Let Everything cool before spreading jam or cream to prevent melting.




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