Cinnamon Cappuccino Sour Cream Muffins
Ingredients
- 1 cup almond flour (or other nut meal - I wanted to try hazelnut flour but didn't have enough!)
- 3 Tbsp vanilla whey protein powder (use chocolate whey for a lightly flavored mocha version)
- 2 Tbsp granulated sweetener (coconut palm sugar, sucanat or xylitol)
- 1/4 - 1/2 tsp ground cinnamon
- 1/4 tsp Himalayan pink sea salt
- 1/8 tsp pure stevia powder or more or less to taste (or another 2-3 Tbsp sweetener)
- 1 tsp baking powder
- 1/4 cup non-dairy milk (coconut, soy or almond)
- 1 Tbsp espresso powder
- 6 Tbsp sour cream
- 2 Tbsp coconut oil, melted (ghee, Earth Balance or butter can also be subbed)
- 1 egg, room temperature and whisked
- 1/2 tsp pure vanilla extract
- Optional: 1/3 cup mini chocolate chips or cacao nibs for "mocha" version
Instructions
- Preheat oven to 325F and line a muffin tin with 6 muffin liners or grease well with oil or butter.
- In a large mixing bowl, combine almond flour through xanthan gum and set aside.
- In a small mixing bowl, combine non-dairy milk and coffee granules, stir for one minute and let sit for 5-10 until well incorporated and mixture comes to room temperature (this will avoid coconut oil hardening in next step)
- Add eggs, coconut oil and vanilla to the coffee-milk mixture and stir to combine well.
- Mix wet into the dry ingredients and stir until well combined. Divide into prepared muffin cups and bake for 22-24 minutes or until a toothpick is inserted and cooked through completely. Remove from oven and let cool in pan. Enjoy!