Oil-Free, Sugar-Free Almond Flour Muffins.
Almond Flour Muffins
Quick, Easy, Gluten-Free, Dairy-Free
Oil-Free, Flour-Free, Sugar-free,
6 Ingredients, Easy, Fast and foolproof!
Prep Time 5 minutes Cook Time 14 minutes
Yield 8 full-sized muffins. Great for Pesach .
This recipe is so versatile. These muffins have
a nice buttery taste. The batter was so thick that
I went over the recipe thinking I made an error
when combining the ingredients. Nope…It
did not call for more liquid. So I popped them
in the oven.
You can top these muffins with
chopped nuts, (as shown) or honey, or
fruit spread, or cinnamon-sugar.
You can add 1/2 a cup of chocolate
chips or dried fruit.
6 Ingredients
2 cups + 1 tbs. almond flour
OR 1-1/2 cups Almond flour+1/2 cup tapioca
to be less dense less burnable..
1/2 tsp baking soda
3 large eggs
1/4 cup any unsweetened milk
2 tbs. honey
1 tsp lemon juice
Optional: 1/2 tsp almond extract, or
sweet red wine, orange juice, (vanilla
extract, if not for Pesach).
Instructions
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Mix together almond flour and baking soda in medium mixing bowl.
Add eggs, almond milk, honey, and lemon juice until well combined.
Spoon into paper liners.
Bake muffins at 350 degrees F for 14 minutes or until golden on top.
Notes
*ALMOND FLOUR: It browns a lot faster than other flour. You’ll need
to watch it and cover if it is browning too fast.
I used a finely ground commercial almond flour rather than homemade.
You can Freeze these muffins for a quick breakfast.
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