Just because you’re eating foods that are dairy free, gluten free, and lectin free doesn’t mean that you can’t enjoy baking! My kids gobble these muffins up. I like the muffins bacause they have a bunch of fat, fiber, and other nutrients that keep the kids satisfied and fueled without asking for snacks every ten miutes.
This recipe is a variation on the Almond Coconut Flour Muffin in The Plant Paradox book. I prefer to make them in bigger batches and avoid using the microwave so I’ve evolved Dr. Gundry’s recipe into my own. You can substitute flax eggs for real eggs if you want to make this a vegan muffin recipe. You can also make this a chocolate muffin.
Almond Coconut Keto Muffins with Hemp Protein
This muffin is great for breakfast or as an easy grab and go snack. Make it with hemp protein for a little extra protein or with cocoa powder for a chocolate variation, or add both!
For an extra treat, add my Chocoate Bomb Sauce on top.
- .5 cup almond flour
- .5 cup coconut flour
- .25 cup hemp protein you can omit this or sub for cocoa powder
- 1.5 tbsp baking powder
- 1 tsp stevia
- .5 cup extra virgin olive oil
- .5 cup coconut oil
- .5 cup water
- 5 each eggs or flax eggs
Preheat oven to 350 degrees fahrenheit. Use muffin cups or grease muffin tins.
Mix the dry ingredients together first. Almond and coconut flour, hemp protein or cocoa powder, baking powder, stevia.
Add olive oil, coconut oil, water and eggs.
I put about 1/8 cup in each muffin tin to about 2/3 full. Your muffin cups may be larger or smaller.
Bake for approximately 18 minutes at 350 degrees, or until edges are slightly browned and toothpick comes out clean.