These muffins are seriously the best choice to kick start the day and are the perfect healthy on-the-go breakfast. The dough is mainly made from almond flour and thanks to the last-minute addition of the baking soda and folded-in whipped egg whites, the muffins have a great volume and a fluffy texture. The crunchy bite come from the star ingredient, a thick layer of sticky gluten free granola and honey.
STICKY GRANOLA & HONEY BREAKFAST MUFFINS (GF)
1/3 cup (65 gr) Trex (Palm shortening) or ghee butter
1 ¾ cups (175 gr) almond flour
¼ cup (30 gr) tapioca or arrowroot flour
¼ teaspoon Himalaya salt
3 large eggs, room temperature
½ cup maple syrup or raw honey
2 tsps. vanilla extract
1 tsp. lemon juice
½ tsp. Baking soda
3 cups of gluten free granola
1 1/2 cup of raw honey
Preheat the oven to 160C / 325f. Grease slightly a 6-holes silicon muffin tin.
In a small saucepan, melt the ghee butter or Trex, then pour in a bowl and set aside to cool slightly.
In a large bowl, combine almond flour, tapioca and salt.
Separate the eggs, putting the whites in the bowl of a stand mixer.
Place the yolks in the bowl with the melted butter, add in the maple syrup, vanilla extract and lemon juice and whisk to combine.
Add the egg yolk mixture to the bowl with the flours and whisk until you get a smooth batter without lumps.
Using a hand mixer, beat the eggs whites until soft peaks. Stir the baking soda into the batter and then, using a spatula, beat in one-third of the whipped egg whites to lighten the batter. Fold gently in the rest of the egg whites.
Pour 2 tablespoons of batter into each hole and bake for about 35 minutes or until a wooden skewer poked into the centre of a muffin comes out clean.
Meanwhile the muffins are baking, in a bowl combine the granola and honey until the mixture is very sticky. Set aside.
Leave to set for about 5 minutes, then take the muffins out from the tin and place them on a cooling rack.
Using a knife, spread some honey over the top of a muffin and straight after, top with granola mixture until cover all top of the muffin. Use more honey if needed! Repeat this operation for each muffin. Enjoy!
Recipe inspired by My Paleo Patisserie