Usually when I make these I use sliced almonds to top them but last week when I made these I didn't have sliced almonds - just whole almonds - so I left them off. This is the same low carb, sugar free almond muffin recipe I've posted before but it's my favorite go-to muffin recipe and I know I absolutely love these!
Almond Muffins
Wheat free, low carb, sugar free!
2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds
3/4 c sweetener granules - brand of your choice (Ideal or Just Like Sugar are my top choices)
3/4 c pure pumpkin puree (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t almond extract
1/2 c half and half or cream
In a bowl, mix the dry ingredients; almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners. In another bowl mix the pumpkin, butter, eggs and extract. Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half. Add a little bit more cream if you have to make it thinner, but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins. Add a little more almond flour if you need it thicker. Pour batter into greased or lined cupcake tins filled 3/4 full. You can top the muffins with a sprinkle of additional sliced almonds if you wish. Bake at 325 for approximately 25 - 30 minutes. This will make roughly 16 muffins.
