Almond Flour Muffins from Elana's Pantry

Ingredients

• 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

Preparation

1. In a medium bowl, combine almond flour and baking soda
2. In a large bowl combine eggs, agave and vinegar
3. Stir dry ingredients into wet, mixing until combined
4. Scoop about ¼ cup of batter at a time into lined muffin pan
5. Bake at 350° for 15 minutes, until slightly browned around the edges
6. Cool in the pan for ½ hour
7. Serve with butter and raspberry jam


8. 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).


9. 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.