This is a great alternative to the usual eggs we have for a low-carb breakfast. Bonus! These are gluten- and sugar-free as well! Sue’s favorite is the apple, Jen’s is the blueberry and Jen’s nut-hating 6-year-old LOVES them with chocolate chips! Trust me when I say they’ll never know it’s almond flour!

2 ½ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
⅓ cup coconut oil
¼ cup honey or agave nectar
2 large eggs
½ teaspoon cinnamon or more if desired

Combine dry ingredients in a large bowl. Combine wet ingredients in a smaller bowl. Add the wet ingredients to the dry ingredients and mix gently but thouroughly. Add add-ins of choice (blueberries, nuts, chopped apples, bananas, chocolate chips, etc.) and stir to combine. Using a cookie scoop or tablespoon fill mini-muffin tins lined with paper liners (about 1 scoop or 2 tablespoons of batter per muffin).

Bake 15 to 18 minutes @ 325 until done (they will be well browned and slightly firm to the touch).

options: 1 cup sugar free chocolate chips1 cup blueberries1 cup chopped apple1 cup chopped banana