Ingredients:

  • 2 cups (224g) super-fine blanched almond flour
  • 1 tsp (5g) baking powder
  • ¼ tsp (1.5g) fine sea salt
  • 2 large (100g) eggs, room temperature
  • ⅓ cup (80ml) maple syrup
  • ¼ cup (56g) melted unsalted butter
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the almond flour, baking powder, and salt.
  3. Create a small well in the center of the dry ingredients and pour in the eggs, maple syrup, melted butter, and vanilla extract.
  4. Stir the mixture until the batter is smooth and no dry clumps remain.
  5. Divide the batter evenly among 10 muffin cups.
  6. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.