Almond Flour Chocolate Chunk Muffin Scones

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My darling friend, Brianna, made these at our house in January when they were here visiting from Colorado, and now we’re hooked!  In addition to her creative cooking skills, this girl is exuberantly joyful, honest and loyal, beautiful smile, beautiful heart, and beautiful soul –  I find it effortless to be myself when I’m with her.  Shes ‘my person’ – if you watch Greys Anatomy, you know.
Although she has to be selective with foods, she has embraced the art of cooking and preparring gluten-free meals and snacks, as delicious as ever!

Even if you don’t need gluten-free cuisine, you may like these little muffin-scones more than a regular scone.. I sure did!  Almond flour is MUCH easier to work with, than coconut flour.  Give these a try!

2 cup almond flour / meal
3/4 tsp baking soda
1 egg
3 TBSP maple syrup (or honey)
2 TBSP water **
1/3 cup chocolate chips (coarsely chopped)

Directions for muffins:
1. Mix flour and soda
2. Separately, mix egg, maple syrup, and water (**leave out water if making scones)
3. Add chocolate chunks
4. Place spoonfuls into a greased mini-muffin pan
5. Bake at 350 for 10-15 min

I made them again this week on a cozy evening, trying to stay warm from the cold Brooklyn weather.  I turned on the french movie Amelie` and baked away!

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B, thanks for the recipe!

Happy Friday friends, and may all your weekend dreams come true!

from my Tiny Kitchen,


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