Flourless (Gluten-free) Almond Butter Muffins
I’m still on my quest for good gluten-free recipes for my Mum, so I was very happy to come across this recipe.
It sounded very similar to those cookies that only need eggs, peanut butter and sugar that I’ve made in the past.  The first time I made them, I really didn’t believe they’d turn out but they were wonderful.  What I loved about this recipe was that it didn’t call for refined sugar and that I could sub. almond butter for the peanut butter.  Also, I got some lovely organic, free run eggs in my CSA share last week, so this was the perfect use for some of them.  These turned out beautifully and will definitely be added to my ‘keeper’ recipe file.
Here’s what I did…
Into my stand mixer, I put 1/3 cup maple syrup, 1/3 cup raw honey and 2 teaspoons baking powder
 I mixed them for about a minute on setting #3 and then added 1 1/4 cups almond butter
In a separate bowl, I mixed together 4 eggs, 2 tsp. vanilla and 1/4 cup water
I added the egg mixture to the almond mixture and mixed for another minute. Then I added 1 tbsp. raw cacao powder and 1/2 tsp. Celtic sea salt.
I mixed this very well (about 2 minutes), scraping down the sides a few times. 
I didn’t have any mini chocolate chips, so I took about 1/4 cup of 62% cocoa chocolate chips and whirled them in my mini food processor.
I placed liner in a muffin tin (didn’t spray them) and poured the mixture in until they were about 2/3 full.
Then I sprinkled about 1 tsp. of chips into each liner
I baked them for about 26 minutes at 350F.  Mmmm! 🙂

1/3 cup maple syurp
1/3 cup honey
2 teaspoons baking powder
11/4 cups almond butter
4 eggs
1/4 cup water
1 tablespoon vanilla
1 tablespoon raw cacao powder
1/2 tsp. Celtic sea salt
mini chocolate chips (or choc. chips chopped in a food processor)
In a stand mixer (or with a hand mixer) mix together maple syrup, honey and baking powder.  Add the almond butter and mix well.  In a separate bowl, whisk eggs, water and vanilla.  When well-combined, add to the almond mixture and continue to mix for another minute or so.  Add the cacao and salt and mix until smooth.  Preheat oven to 350F.  If you don’t have mini-chocolate chips, just pulse regular-sized chips in a food processor until desired size.  Some of mine turned into crumbs, but it didn’t make any difference.  The finished product was still great.  Fill muffin tins with liners (I needed 18 in total) and pour in batter until each is about 2/3 full.   Sprinkle about 1 tsp. of chocolate on top of each muffin.  Bake for about 26 minutes (my oven is slow, so maybe yours will take a little less time) until a toothpick inserted into the middle comes out clean.  Allow the muffins to cool for about 5 minutes in the muffin tins and then remove to a wire rack to cool completely.