Gluten-Free Muffins with Almonds

Preheat oven to 356°F or 180°C.

Beat egg whites until hard peaks form. Set aside.

Beat yolks until light yellow in color. Add unsweetened cocoa powder, stevia and vanilla extract and mix well.

In a bowl, combine dry ingredients: ground flaxseeds, ground almonds, baking powder. Add dry ingredients to yolk mixture, alternating with coconut milk. Mix carefully. Finally, carefully fold in egg whites. Try not to deflate the egg whites as that gives the muffins their texture.

Pour batter into the cupcake holders. If desired, generously sprinkle crushed almonds on top as decoration.

Bake for 25 minutes. Check after 20 minutes—depending on your oven, it could be ready earlier or later. To check, insert a needle or fork into the muffin. If it comes out clean, the muffin is baked; if there is some batter on it, put tray back for another 5–10 minutes.