Cinnamon Almond Flour Muffins

• 3 eggs

• 1/3 cup agave

• 2 Tbsp butter, melted

• 1 tsp pure vanilla extract

• 2 cups almond flour

• 1 Tbsp cinnamon

• 1 tsp baking powder

• 1/4 tsp salt

• Flay sea salt (optional)

Preheat the oven to 350℉.

In a large bowl, whisk the eggs, butter, agave, and vanilla extract.

Add the almond flour, cinnamon, baking powder, and salt. Stir to combine.

Spoon the batter into 10-12 muffin tins, top with flaky sea salt (if using) and bake for 15-20 minutes until the tops are golden brown.

(This recipe can be a great base for many variations. Swap the vanilla extract for almond extract, add poppy seeds, and they are a delicious almond poppy seed muffin. Throw in oats or berries and that works too. Just don’t over-cook; the almond flour firms up quite a bit as it cools).