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


  • 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


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Almond Flour Muffins from Elana's Pantry Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy