Hi Guys, Happy
Monday Tuesday! It sure feels like Monday. Hope you had a great long weekend.
The best part about a long weekend –> a short work week. I was thinking this weekend. My perfect work-life balance would be to work 3 days a week. The rest of my week I could workout, train, cook, blog and sleep. How does that sound?
It always amazes when people tell me they’re bored. Seriously? Who has time to be bored? There’s a whole world out there. Go live in it, explore it and consume it.
Speaking of consuming, I’ve got the best muffin recipe ever to share with you. There’s nothing better than a gluten-free almond muffin to start your week. I made these a few weeks ago when my a/c was out. It makes complete sense to bake when it’s 95 and your a/c is out. Right?
I tested these on my co-workers a few weeks ago. They are always more than willing to eat whatever I bring to the office and rate it for me. Actually I’ve created a monster a bit of a monster. One week I didn’t bring anything and there were big moans and cries. You would have thought the sky was falling. I suppose that’s a good indication of my mad cooking skills.
But these almond muffins are just decadent. They are so moist. They melt in your mouth. I’m convinced one secret ingredient made these the best muffin ever. Do you want to hear the secret? Almond extract. The combination of almond butter, sliced almonds and almond extract in this muffin just enhance the almond flavor.
The kids at work were fighting over these. I made them again this weekend just for you guys and well, one or two for me maybe too. 😉 Enjoy!
- ½ cup almond butter
- 1 banana, ripened
- 1 egg white
- ¼ cup light honey
- ½ cup almond meal (or oat flour works too)
- 2 tbsp flaxseed meal
- 1 tsp almond extract
- ½ tsp baking soda
- ¼ cup sliced almonds
- Preheat oven to 375 degrees
- Prepare a muffin tin by spraying with nonstick cooking spray
- Mix almond butter, honey, banana, almond extract & egg white in a small bowl then set aside
- In a large bowl, mix baking soda, flaxseed meal, sliced almonds & almond meal together
- Add wet mix to dry mix and combine well
- Pour batter into muffin tin cavities
- Bake 12 minutes
- Allow to cool 10 minutes before serving
Today I’m linking up with Becky at Olives n Wine.
[Tweet “The Best Muffin Ever – Gluten Free Almond Muffins”]