Another small batch, with extra cinnamon! I love the deep flavor molasses provides, but maple syrup works very well itself.
1 cup blanched almond flour
1/2 cup almond butter (mine was unflavored and unsalted)
1/4 cup almond milk
1/4 cup molasses or maple syrup (or a mix. Molasses alone won’t be too sweet)
1 large egg, beaten
1/2 tsp vanilla
1/2 tsp baking powder
1/8 tsp salt
1 tsp cinnamon (or more! )
1/8 tsp each ground ginger, nutmeg, and cloves
Preheat oven to 350 degrees, and line ~6 standard muffin cups.
Combine all ingredients in a medium bowl, and whisk until well-blended. I didn’t do any special wet/dry separation.
Divide among muffin cups, and bake for ~20 minutes, or until a toothpick comes out with crumbs. Don’t overdo it!