1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup flax seed meal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup almond milk
3/4 cup Justin’s Maple Almond Butter
1/4 cup pure maple syrup
2 Tbs light brown sugar
2 tsp pure vanilla
3/4 cup siggi’s plain skyr
Preheat the oven to 400*F. Prepare the muffin tin with nonstick spray or butter.
In a large mixing bowl, combine all the flour, flax seed meal, baking powder, baking soda, and salt.
In a separate bowl, whisk together the almond milk, almond butter, maple syrup, brown sugar, egg, vanilla and skyr until well combined.
Slowly fold in the dry ingredients into the wet ingredients until well combined.
Fill the muffin tins, filling just 3/4 of the way to the top.
Bake for about 20-25 minutes or until golden brown and a cake tester comes out clean.
Cool and enjoy!