Total Time: 35 minPrep: 15 minCook: 20 minYield: 24Level: easy
Heat oven to 350°F. Spray mini-muffin tins with spray coconut oil.
Pulse almonds in bowl of food processor and 1 tablespoon almond flour until almonds are finely ground (the almond flour will prevent over processing of almonds). Add remaining almond flour, cinnamon, salt and baking powder; pulse to combine.
With an electric mixer on medium speed, beat butter and xylitol in until fluffy, 3 to 4 minutes. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Fold in almond mixture with a spatula.
Fill muffin tins 2/3 full with batter. Bake 20 minutes or until set in middle. Transfer to wire rack for 5 minutes to cool. Turn out muffins on to rack to cool completely.
For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).