METHOD

1. Preheat the oven to 180°C and grease or line a mini muffin tin.
2. Combine almond meal, monk fruit, baking powder, cinnamon and salt in a bowl. Whisk to combine ensuring there are no lumps. 
3. Pour in the coconut oil, milk and beaten eggs. Fold to combine. Stir in the walnuts. 
4. Fill the muffin tin about ¾ full and top with extra crushed walnuts.
5. Bake for 40 minutes. Leave to cool in the tin for 10 minutes before turning out and leaving to cool on a wire rack. Store in the 

Notes

• Dairy free option: Opt for a plant based milk over dairy milk. Read my milk guide here.
• No monk fruit? You can use ¼ cup of an erythritol based sweetener such as Lakanto. 
• You can also use ¼ cup of coconut sugar, honey or maple syrup, however please note this will increase the sugar content slightly. 
• *Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener. 
• Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.