Almond "Poppy" Seed Muffins - Updated!

From Kristi’s Kitchen

Ingredients:

2 ½ c. blanched almond flour

½ tsp. sea salt

½ tsp. baking soda

2 organic eggs

½ c. grape seed oil 

2 tsp. almond extract

1/3 c. coconut nectar

½ c. unsweetened vanilla almond milk

3 tbsp. chia seeds

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Incorporate wet into dry and fold in seeds

-Line 20 mini muffin tins with paper liners and fill equally (I use a tbsp. measure to do this)

-Bake in preheated oven for 10 minutes; until golden and springy to the touch

-Cool for 10 minutes in the pan

Makes 20 mini muffins

OR

-Line 11 regular muffin tins and fill using 18/8 stainless scoop (this will almost completely fill the tin -no worries)
- Bake in preheated 350 degree oven for 16 minutes until muffins are a nice rich brown color on top
-Cool and serve warm

They turn out moist and delicious with a slight caramelization on the top -PERFECT!

Makes 11

You could even ice them with an Almond Cream Cheese Glaze and they would make a perfect coffee cake...