Sweet Sorghum & Almond Flour Muffins

Sorghum & Almond Flour Muffin


Sweet Sorghum & Almond Flour Muffins

Egg and Dairy-Free version

Preheat oven to 350° Fahrenheit

Combine Dry Ingredients:

  • 1-1/4 Cup Sweet Sorghum Flour
  • 3/4 Cup Almond Flour
  • 1/2 tsp. salt
  • 2-1/2 tsp. Baking Powder (aluminum free)
  • 2 TBSP Turbinado Sugar
  • 2 TBSP ground Chia Seeds

Whisk Wet Ingredients together:

  • 1 Cup Unsweetened Almond “Milk” or Unsweetened Hemp Bliss “Milk”
  • 1/4 Cup Almond Oil
  • 2 TBSP Honey


  • 1 Ripe Plum cut into very small cubes. Discard stone/ pit.


  1. In a medium bowl, combine Dry Ingredients. Set aside.
  2. In a medium bowl, whisk Wet Ingredients. Set aside.
  3. Cut up plum, include skin (discard stone/ pit). Set aside.
  4. Quickly incorporate Wet Ingredients with Dry Ingredients until moist. Do NOT over mix.
  5. Stir in plum pieces, just enough to incorporate. Do NOT over mix.
  6. Lightly grease muffin tin with additional Almond Oil. (Eliminating the need for paper liners).
  7. Fill each muffin tin 3/4 full or to your preference.
  8. Bake for 22-25 minutes depending on your oven.
  9. Check for doneness with a wooden toothpick or method of choice.

Yield: 12 muffins

Almond Flour: A standard serving of almond flour, 1 cup, contains 20 grams of carbohydrates, of which 10 g is dietary fibre, for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets. Source: Wikipedia

For this recipe I use:


*ALCAT Day 3 meaning: Following the 4 day Rotation Diet plan, individual foods are categorized by what seems to me as familial groupings. But I have yet to get more information on this. As it stands, I have been trying to manage my days consumption of food by eating foods that fall under each column. This is how I came to put these particular ingredients together for the above muffin recipe. There is a bit of a learning curve here for me and I will make updates as I go along.


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