Dry Ingredients

1 1/4 cup almond flour, blanched

1/2 cup whole wheat flour, stone ground

1/4 cup unsweetened organic cocoa powder

1/4 cup organic flaxseed meal

1 tbsp vital wheat gluten

2 tbsp ground espresso powder

1 tsp cream of tartar

1/2 tsp aluminum-free baking soda

1/8 tsp salt

1/4 tsp cinnamon

Wet Ingredients

1 cup low-fat organic buttermilk

1 whole egg

1 egg white

3/4 cup xylitol

1 1/2 tsp organic pure vanilla extract

Line 12 muffin cups with paper liners. Preheat oven to 375 degrees. Whisk dry ingredients together in a mixing bowl, set aside. Using an electric mixer blend wet ingredients until light and fluffy then add to dry mixture; do not over mix. Divide batter among muffin cups and bake for 18-22 minutes or until golden brown.