Cinnamon Pecan Muffins

So my husband goes to an acupuncturist and comes back with a muffin recipe!  Hmmm....not sure what to think of that!  Apparently the acupuncturist specializes in nutrition and offered this recipe to Sam that includes almond four.  So why almond flour I wondered?  I did some research and found a great website called Elana's Pantry.  Elana shares her stories and recipes for a gluten-free diet that she makes for her family.  This is what she says:   "Almond flour is highly nutritious, easy to use and readily available. For those of us watching our glycemic index, almond flour is high in protein, low in carbohydrates and low in sugars."  To read more and find out more about Elana follow this link:  http://www.elanaspantry.com/why-almond-flour/

Almond Flour photo from Elana's Pantry

Here's the recipe the below.  I'm curious how these are going to taste because of the lack of butter and sugar!  If they are tasty these might become a weekly treat!  Sam hopes they're good too!  Muffins are easy to stuff in his bike jersey as a snack for his long rides.  Here we go..........

Cinnamon Pecan Muffins

2 1/2 c. almond flour

1 c. chopped pecans

1/4 tsp salt

1/2 tsp baking soda

1 tsp cinnamon (she recommends 2-3 tsp- that a lot of cinnamon!)

2 eggs

1/2 c. yogurt

1/2 c. honey

Optional topping:

1 tbsp cinnamon

2 tbsp honey

1 tbsp unsalted butter

Heat oven to 325.

Combine dry ingredients.

Combine wet ingredients.

Add the dry to the wet and mix well.

Bake for 20- 25 minutes.

Drizzle topping over each muffin.

I'm going to make these over the weekend and update you with my review!