Almond Flour Muffins
These delicious and fluffy almond flour muffins are the perfect gluten-free and dairy-free treat to enjoy at breakfast or as a snack. With a golden-brown exterior and a soft, tender crumb, these muffins are a delightful choice for those looking for a healthier alternative. Whether you top them with your favorite jam or simply spread some butter, these almond flour muffins are sure to become a new favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 4 ounces blanched almond flour (about 1 cup)
- 4 ounces eggs (about 2 large eggs)
- 1 ounce agave nectar or honey (around 1 tablespoon)
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
Instructions
- In a medium bowl, combine almond flour and baking soda
- In a large bowl combine eggs, honey, and vinegar
- Stir dry ingredients into wet, mixing until combined
- Scoop about ¼ cup of batter at a time into a paper lined muffin pan
- Bake at 350°F for 15 minutes, until slightly browned around the edges
- Cool in the pan for ½ hour
- Serve with butter and jam
Yield
Makes 4 muffins
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