Almond Flour Muffins from Elana's Pantry
A base for muffins that you want to mix things into
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- 4 ounce(s) blanched almond flour
- 4 ounce(s) eggs (2 large eggs)
- 1 ounce(s) agave nectar (1 TBSP)
- 1/4 teaspoon(s) baking soda
- 1/2 teaspoon(s) apple cider vinegar
- In a medium bowl, combine almond flour and baking soda
- In a large bowl combine eggs, agave and vinegar
- Stir dry ingredients into wet, mixing until combined
- Scoop about ¼ cup of batter at a time into lined muffin pan
- Bake at 350° for 15 minutes, until slightly browned around the edges
- Cool in the pan for ½ hour
- Serve with butter and raspberry jam
- To make a loaf of quick bread, simply double the above batter and bake it for 35-40 minutes on the lower rack of your oven in an 6-½ x 4-inch baby loaf pan (Luminarc).
- You can experiment by adding different flavor combinations including: date walnut, lemon poppyseed, dried cranberries with white chocolate chips, cinnamon raisin, and orange dark chocolate chip.
This recipe is a personal recipe added by KerriAnne2 and has not been tested or endorsed by MyRecipes.
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Almond Flour Muffins from Elana's Pantry Recipe at a Glance
- COURSE: Breakfast/Brunch