Flourless Paleo Cashew Butter Muffins

Sugar Free Gluten Free Grain Free 3 Ingredient Muffins

Prep Time 5

Cook Time 10

Total Time 15

Servings mini muffins

Calories 72

¼ cup cashew butter
2 large eggs
½ tsp baking powder*
optional but recommended: 2 Tbsp sticky sweetener of choice (maple syrup, honey, agave etc.)

Preheat oven to 350°F (180°C).
In a bowl, combine cashew butter, eggs, and baking powder, along with optional sweetener if desired. Whisk together until smooth.
Stir in coconut shreds and chopped cashews as mix-ins, or other mix-ins of choice.
Distribute batter into mini muffin tin (I used a 1-Tbsp cookie scoop) and sprinkle additional coconut shreds on top.
Bake 10-12 minutes, until tops look cooked and lightly golden. A toothpick should come out clean!
Yields 12 mini muffins using a 1-Tbsp cookie scoop.

*For Paleo muffins, be sure to use a Paleo approved baking powder or homemade baking powder (mix 1 part baking soda with 2 parts cream of tartar).

Or, try substituting for the ½ tsp of baking powder with ⅛ tsp baking soda + ¼ tsp apple cider vinegar instead.

Per 1 Paleo mini muffin:

Provided below, for recipe made with 2 Tbsp maple syrup.

Per 1 mini muffin: 4.1g net carbs