These muffins make a great addition to breakfast (as pictured above with scrambled eggs), or added to a lunch or snack. They are moist and taste great warmed with butter or cream cheese. This recipe is for “batch baking”. If you want fewer muffins, simply divide each ingredient in half. This recipe is NOT lactose-free unless you exchange yogurt for homemade yogurt made according to SCD standards.
Yield: 24 muffins
4 eggs, separated
2 whole eggs
1/2 cup butter, softened
1/2 plain yogurt (no added sugar or maltodextrin)
1 cup honey
5 cups blanched, finely ground almond flour
1 teaspoon cinnamon
4 teaspoons Energ-G baking powder (or 2 teaspoons regular baking soda)
1 cup apple, peeled and grated
1. Preheat oven to 300˚F. Grease 24 muffin tins with butter or coconut oil. Do not use paper muffin cups as almond flour tends to stick.
2. In a medium bowl, whisk together the 4 eggs yolks and both whole eggs together with the butter, yogurt and honey.
3. In a large bowl, mix almond flour, cinnamon, and baking powder until well blended.
4. Using an electric mixer, whip the 4 egg whites until stiff.
5. Pour egg and yogurt mixture into the large bowl containing the dry ingredients. Mix well and then mix in grated apple.
6. Fold eggs whites gently into the combined ingredients.
7. Using an ice-cream scoop or large spoon, divide batter evenly among the prepared muffin tins, filling each about 2/3 full.
8. Bake for 30 minutes or until tops become golden brown and inserted toothpick comes out clean.
9. Cool for five minutes in muffin tins. Then carefully remove muffins using a rubber spatula and cool completely on wire racks. Store the muffins in zip-lock baggies in the refrigerator for up to 1 week or in the freezer for up to 2 weeks. Thaw at room temperature with the bag opened to ensure excess moisture doesn’t make muffins soggy.