Salt and cinnamon are awesome, but how about plain and simple?
Coconut butter is just THAT DELICIOUSLY GOOD. AHHHHHHHHH!!!!! 🙂
2 cups superfine almond flour (or regular almond meal…I splurged on the former)
1/4 tsp salt. Double it for a real treat if you like salted sweets.
2 tsp baking powder
1 cup coconut butter, liquefied
2 large eggs, beaten
2/3 cup maple syrup
1 tsp vanilla
1/2 tsp almond extract (optional)
A little milk (any kind) if you want to thin the batter
Preheat oven to 350 degrees, and get your ingredients to a cozy room temperature. Putting your stuff (especially coconut butter) atop the preheating oven is definitely helpful!
Line ~10 standard muffin cups.
Combine the almond flour, salt, and baking powder. In a separate bowl, mix the melted coconut butter with the eggs, syrup, vanilla, and extract.
Whisk the wet and dry ingredients until smooth. You can thin the batter with a little milk if absolutely necessary, but keep in mind that the coconut butter might just be hardening again.
Divide among muffin cups, and bake for 20-25 minutes, or until just done in the middle.