Gluten-Free Almond Flour Muffins

12

1 cup Almond flour ¾ cup Almond butter ¼ cup flax seeds 3 eggs ¼ cup honey ⅓ cup coconut oil ½ teaspoon vanilla extract ½ teaspoon ginger ½ teaspoon nutmeg ½ teaspoon baking soda ½ teaspoon baking powder ⅛ teaspoon salt

Preheat oven to 350 degrees. In a mixing bowl or Ninja, place wet ingredients first and blend well. Then, add dry ingredients and blend till mixture is thoroughly mixed. Line muffin tin with muffin liners. Pour batter ¾ to the top. Bake for 20-22 minutes. Check at 20 minutes with a toothpick, which should come out clean. Check every minute until cooked through. Let cool before taking off muffin liner. Store in sealed container up to 3-4 days, or freeze for later.