Here is what you need for these sweet-bitter muffins:
*Recipe makes 12 muffins
*Keep in mind that you don’t need to use the exact same ingredients or measurements. The only ingredient you should measure precisely is the ashwagandha powder, as we aim for 2,5 g per muffin.
- 1 1/2 cups of almond flour
- 30 g ashwagandha powder
- 1/2 tsp baking soda
- 2-3 tsp ground cinnamon
- 1-3 tsp maca powder (optional)
- a pinch of salt
- a pinch of nutmeg
- 4 eggs
- 3/4 cup canned pumpkin puree (unsweetened)
- 1/3 cup maple syrup (or more if you have a sweet tooth)
- 1/3 cup coconut oil
- vanilla extract (optional)
And here is how i make the muffins:
Preheat the oven to about 170 °C (375 °F).
Mix all dry ingredients first. Then add the wet ingredients until well combined (I usually mix them simply with a fork).
Poor the batter into a 12-cup muffin pan and bake for about 25-30 min. (If you don’t have a muffin pan you can poor the batter into a small baking tray and cut it into 12 pieces when ready).