Community Recipe
from [KerriAnne2]
Almond Flour Muffins from Elana's Pantry

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 )


  • 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.

Go to Full Version of

Almond Flour Muffins from Elana's Pantry Recipe