The recipe says it makes 10 "cupcakes" (though I don't really find these to be very cupcake like, more muffin like) but I used a regular muffin tin and was able to get 12. It would be great to be able to double the recipe (which I haven't tried yet) but almond flour is not cheap my friends. Which brings me to the next thing...
The second time I made them I used flour I made from grinding up sunflower seeds in my vitamix. These still came out GREAT with a slightly different taste since you can really taste the sunflower seeds. I also have heard that mixing sunflower seed flour with baking powder or soda at a certain ratio can turn it green. When these first came out of the oven they were not green. After sitting for a little while they maybe had a slight green tinge, but was only noticeable because we were looking for it.
I used 1/2 ts of salt both times instead of 1/4 ts. 1/4 ts just didn't seem like enough. They were not at all salty, so I highly recommend that.
I used butter and cane sugar but there's options in the original recipe for not using either if that's something you avoid.
The second time I made them I forgot the powdered sugar glaze and it wasn't missed, so skip it if you like.
Overall these were great and I will continue to make them. Thank you realsustenance.com for this amazingly healthy recipe.
I think I may try blueberries next time...though that completely changes the name of them ;)
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