Preheat oven to 350 degrees F (180 degrees C). Spray a 12-well muffin tin with
Coconut Oil Cooking Spray (as needed)
. Line each well with a paper liner.
In a bowl, whisk together the
Almond Flour (2 cups)
Ground Cinnamon (1 tsp)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Ground Mahlab (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Salt (1/4 tsp)
In a large mixing bowl, stir together the
Almond Butter (1/2 cup)
Milk (1/3 cup)
Honey (1/3 cup)
Coconut Oil (1/4 cup)
Almond Extract (1/2 tsp)
Combine the wet and dry ingredients. Stir together until just combined into a thick batter.
Evenly divide the batter among the prepared muffin pan, filling each one almost to the top.
Bake the muffins for about 20-25 minutes, until they are springy and a toothpick comes out of the center cleanly.
Let muffins cool, then store them in an airtight container. Enjoy!