About
These deliciously sweet muffins are infused with chai spices and the crunch of walnuts.
Although xylitol has been used in the recipe, this can be substituted for erythritol or your preferred granulated low carb sweetener.
Simple to throw together, these make a great grab and go snack or even breakfast!
Ingredients
- 2 cup finely ground almond meal flour by bob's red mill
- 3 medium egg whole
- 3 tablespoon almond milk
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- 1 teaspoon vanilla extract
- ½ tablespoon lemon juice
- ½ cup chopped walnuts by diamond of california
- ½ teaspoon baking soda
- ⅓ cup unsalted butter
- ⅓ cup xylitol by now
- ⅛ teaspoon cardamom, ground
- ⅛ teaspoon cloves, ground
- ⅛ teaspoon spices nutmeg ground
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a muffin tray with 12 cupcake cases.
- Add the ground almonds, cinnamon, ginger, cloves, nutmeg, cardamom, xylitol and baking soda to a food processor. Pulse to combine.
- Add the almond milk, vanilla, lemon juice and butter and blend to a thick batter.
- Add the eggs and blend again until the batter is completely smooth.
- Add the chopped walnuts and stir gently through the cake batter.
- Dividing the mixture evenly, spoon the cake batter into the 12 individual cupcake cases.
- Transfer to the oven to bake until golden brown and cooked through – about 18-20 minutes.
Nutrition Facts
- Servings: 12
- Calories: 217.6kcal/910.6kJ (per serving)
- Fat: 18.9g (per serving)
- Carbs: 10.5g (per serving)
- Protein: 6.3g (per serving)
