Who came up with the muffin top expression anyway? I mean when someone gets promoted why don’t they could say muffin top, you deserve it? Lame I know, but you get what I am saying.
Anyway these baby cakes should not give you a muffin top since they are super healthy by muffin standards. I made these twice…’cause I got the first batch a little burnt. Yes, I know. I set a mental timer (super fail) so I would not wake my toddler or baby but then with the actual timer and with all my “free” time I got distracted and yep they were a little over done. Note to self, always set the timer. Always. Always. Always. I will use my phone, a little less noisy and irritating than the timer bombs that go off in my kitchen according to little people ears.
The second batch, MUCH BETTER. The first round was I-need-to-chug-milk dry. It was a bonus to have the then sleeping toddler up and willing to help me this morning. He’s a really good helper, I just have to be patient and know that my perfectionism has to go out of the window.
I am growing in this area for sure. He loves to watch me shoot and I love to let him hit the button or hold something. He loves to pour and mix with exuberance (a little too much at times) but my little assistant rocks.
- 2¼ cups almond flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ cup coconut oil, melted
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C)
- Grease 12 muffin cups (I used a little bit of coconut oil to do this, wipe with a paper towel so not too greasy) or line with paper muffin liners
- Sift together the flour, sugar, baking soda, baking powder, salt and nutmeg
- In a separate bowl, whisk together the melted coconut oil, buttermilk and lightly beaten egg.
- Pour the buttermilk mixture into the dry ingredients and stir until mixed
- Scoop the batter into the prepared muffin tin; fill the cups almost to the top.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 -22minutes.