I made these last night and my whole family loved them - even the teenager who really longs for "real food". They taste like blueberry muffins - yummy.

I made them into 36 little mini muffins and did add the 1/2 tsp baking soda. They were lovely to look at, tasted great and my only quibble would be that they "crumb" easily. I wonder if adding a tablespoon of wheat gluten for one of the almond flour would cause it to hold together a bit better.

I will try the almond poppy seed variety next time - and the flaxseed one too. I thought that the idea for the strawberry muffins was interesting. For years I made a strawberry loaf cake with pecans and cinnamon - I think that recipe could be adapted to make really lovely little tea cakes/muffins. Maybe next week!