Almond Flour Muffins from Elana's Pantry

A base for muffins that you want to mix things into

Yield: 4 servings ( Serving Size: 1 muffin )
Community Recipe from

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.
June 2011

This recipe is a personal recipe added by KerriAnne2 and has not been tested or endorsed by MyRecipes.

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