Almond Muffins

Good evening!

This is my attempt at a ‘healthy’ muffin. No sugar, no butter! Whole-wheat flour! Maybe next time I’ll cut the eggs, too. The thing is: I bake a lot. Which means: we eat a lot of baked goods. Which is awesome. But every once in a while I simply feel better when I reduce my intake of fat and sugar a little… I have used agave syrup in pies before, but never in batter. I was skeptical – but it turned out ok. These muffins are not as fluffy and spongy as your usual ones; instead, they are rather moist and dense. I think they would go well with bananas, or maple syrup? We ate ours plain, and I cannot complain, either. Here we go:

Ingredients:
makes 12

1 1/2 cups whole-wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup almonds, finely ground

2 eggs
1/2 cup agave syrup
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 tsp. vanilla

Directions:

In a bowl, combine flour, baking powder, salt, and almonds.
In a second bowl, mix the eggs with agave syrup, buttermilk, oil, and vanilla.

Fold the dry ingredients into the wet mix.

Preheat your oven to 350°F.
Line your cupcake pan with paper liners; scoop out the batter.

Bake for approx. 20 mins., until a toothpick comes out clean. Enjoy!

xoxo, F.