2 cups almond flour
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
1/4 cup coconut oil
2 tsp lemon juice
2 tbsp honey
2 eggs
3 tbsp peanut butter or other nut butter of choice
3 tbsp almond milk

Preheat oven to 350. Add ingredients to bowl and fold together (the more you mix almond flour, the more oil is released and you’ll end up with dense, oily muffins). Make sure to add the lemon juice on top of the baking soda so it fizzes. Add the muffin cups, slightly overfilling and press down into the cups (if you don’t have paper muffin cups, grease the tin really well!). Sprinkle dairy free chocolate chips on top. Bake for 20 minutes.

Recipe adapted from @everylastbite_ as we work our way towards a full SCD diet 😊

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