This is a delicious recipe for basic gluten free muffins that are made out of almond flour. I am really loving baking with almond flour. I adapted this recipe from Elanas Pantry and changed the ingredients a little bit. She suggests that you can try different flavor combination’s like: date walnut, lemon, poppy seed, dried cranberries with chocolate chips, cinnamon raisin, and orange dark chocolate chip.
My favorite version is adding the zest of one lemon. It kicks up the flavor. I have also made these with blueberries and oh yum! You can scale up the recipe and make as many muffins as you like. Double it for 8 muffins. Cut it in half for 2. It’s that flexible.
Almond Flour Muffins
Makes 4 muffins
Ingredients
- 1 cup blanched almond flour (find at www.benefityourlife.com)
- 2 large eggs
- 1 tablespoon honey, coconut nectar or yacon syrup
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- Zest of 1 lemon (optional – if you want a lemon flavor)
Directions
- In a medium bowl, combine almond flour and baking soda
- In a large bowl combine eggs, sweetener of choice and vinegar
- Stir dry ingredients into wet, mixing until combined
- Scoop about ¼ cup of batter at a time into greased muffin pan
- Bake at 350° for 15 minutes, until slightly browned around the edges
- Cool in the pan for ½ hour
- Serve with butter
