It was Friday afternoon.
I was out of work by early afternoon.
It was raining. Humphrey (my silly tuxedo cat) was sleeping up high on his cat tree.
There was a bag of almond flour sitting patiently in my fridge.
Sigh. Life sure is good.
Almond flour is a lot of fun to work with. Even funner to eat. It’s slightly sweet, nutty, and very soft in texture. It makes for a fabulous crumb topping on any sort of berry crisp and it’s absolutely wonderful in cookies.
Today’s experiment confirmed that almond flour is also delicious in muffins.
These muffins are easily transportable, which makes them great for early morning breakfasts and afternoon snacks.
They’re also easily tweakable. Add in some dark chocolate chips and mashed banana. Or grate in some carrots and add some raisins. How about apples?
Go with your gut on this one and just have fun with it.
Almond Flour Muffins (makes 8 muffins), (Gluten Free)
This delightful recipe was adapted from an original recipe seen at Elena’s Pantry.
- 2 cups almond flour
- 4 large eggs
- 2 Tbsp. 100% maple syrup
- 1/2 tsp baking soda
- 1 tsp. vinegar
- 1/2 to 1 tsp cinnamon
- In a medium bowl, combine almond flour and baking soda.
- In a large bowl combine eggs, maple syrup and vinegar.
- Stir dry ingredients into wet, mixing until combined.
- Scoop about ¼ cup of batter at a time into muffin pan that has been sprayed with cooking spray.
- Bake at 350° for 15 minutes, until slightly browned around the edges. Cool for about 5 minutes; run a butter knife around the rim of the muffin to release from pan and let it cool completely on wire rack.
- Sprinkle with a little more cinnamon as desired and serve!