Maple Butter Pecan Muffins

 

These are simply delightful. They have a slight hint of Maple Syrup, and melt in your mouth! Delicious! 

3 eggs 

1/4 cup yogurt (I used Maple Hill Yogurt Unsweetened) 

1 tsp Vanilla

1 1/2 tbsps Maple Syrup 

1/2 cup melted butter

2 1/4 cups almond flour

3/4 Bocha Sweet 

2 tsps baking powder

1 cup chopped pecans

Mix the eggs, vanilla, Bocha Sweet, maple syrup and yogurt until blended. Melt butter on medium and add, mixing everything together.  Then add flour, baking powder and chopped pecans, stir until everything is mixed evenly together. Preheat oven to 400 and add muffins to medium muffin cups. Put in oven for 20 minutes (or until toothpick comes out clean). Enjoy! (Makes 12 muffins)

Raspberry Muffins

 

These are low carb, healthy muffins. They taste amazing, in fact I didn’t realize a muffin could taste so good! 

2 1/4 cup almond flour

2 tsps baking powder

1 pinch of salt

2 eggs

1 tsp vanilla

3/4 cup Monk Fruit or Bocha Sweet 

1/2 lemon for fresh lemon juice

2 taps or so freshly grated lemon rind

1/2 cup melted butter 

1 cup raspberries 

Directions: 

Beat eggs and sugar together with vanilla. Melt butter and mix for a few seconds. Then add lemon juice and grated lemon rind. Add the flour, then mix slowly. Finally add the baking powder and mix until everything is combined. Preheat oven to 400. Add the raspberries and fold with a spatula carefully. Spoon into muffin baking cups, and put into the oven. Bake for 20 minutes, until tops are golden brown. Enjoy!