This recipe started out as the pancake recipe from the back of a bag of FunFresh Foods almond flour.
The first thing I did was convert from measuring by cup to going by weight. (I really can't stand dealing with messy measuring cups!)
Here's a summary of the transformation from pancake to muffin:
|180 g almond flour||90 g pecan meal|
60 g almond flour
30 g cashew meal
|82 g agave nectar||82 g maple syrup|
|1/2 tsp baking soda||3/4 tsp baking soda|
|n/a||1/4 tsp xanthan gum (optional)|
|n/a||28 g melted coconut oil|
|n/a||4 to 8 grams Teff grain, chia seed, rice flour, whatever|
|n/a||chopped pecans for topping|
Here's what stayed the same:
1 tsp vanilla extract
1/2 tsp salt
116 g. water (4 ounces)
- Preheat oven to 350 (f).
- Line 24 mini muffin cups with liners, then spray with coconut oil or other non-stick spray.
- Use wire whisk or fingers to mix pecan meal, almond flour, cashew meal, baking soda, xanthan gum, and salt in a small bowl until well-combined.
- whisk maple syrup, coconut oil, and vanilla in a medium bowl together until well-combined.
- Whisk in the eggs, then the water.
- Whisk in dry ingredients. I do this in stages to ensure more even incorporation.
- If the mixture looks too runny, stir in the Teff, chia, or whatever. Teff has a nice nutty flavor, and adds a little bit of poppyseed-like crunch. If you don't like that texture, then just add a little of whatever you like. It will still be a bit runnier than normal muffin batter, but that's OK.
- Fill muffin cups about 3/4 to 7/8 full. If you have a little batter left, just bake it in a lined custard cup (or two).
- Bake for 12-14 minutes. Tops will spring back when lightly touched, and a toothpick will come out with a crumb or two.
- Remove from muffin tins and cool thoroughly on wire rack. The texture is best at room temperature.