When life gives you a winter full of snow storms, the latest of which cancels your board exams after you’ve been studying non-stop for the previous six weeks, leading you to spend a cumulative 3 hours on the phone waiting for a human to take you off ‘hold’, which never ends up happening, so instead you go to the website and suck up the $110 fee to reschedule your test for the following week, and then snow barely even happens so that by the time you wake up it’s just sort of sleet-misting and you don’t even have the luxury of going outside and frolicking in piles of snow, and your boyfriend’s classes aren’t canceled so he can’t even stay in and read you stories to make it a proper snow day…
you make muffins.
and stay in bed.
and play Hungry Shark.
I should have named this blog “How to eat your feelings.”
Recipe: gluten-free, grain-free chocolate chip coconut almond muffins
Note: These taste like marzipan. I hope you like marzipan.
- 1/2 cup unsalted butter
- 3/4 cup white sugar
- 3 eggs
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups almond flour (I use Honeyville, available at Costco for cheaper I believe)
- 1/2 cup milk
- 1 cup mini chocolate chips
- 1/2 cup shredded coconut
- Preheat your oven to 350°F. Line a muffin tin with paper cups.
- Cream the butter and sugar together until super soft and fluffy, about 3-5 minutes.
- Add the eggs in individually, mixing after each to fully incorporate. Mix in the extracts.
- Mix together the baking soda, salt, and almond flour. Add the mixture in thirds, alternating with half of the milk (flour, milk, flour, milk, flour). Toss in the chips and coconut and mix those in as well.
- Fill each muffin cup with 1/4 cup of batter. Sprinkle tops with extra coconut, if you like.
- Bake for ~25-30 minutes, until tops are golden and a toothpick stuck in the center comes out clean.
Makes 12 muffins.