Almond Flour Muffins from Elana's Pantry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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 1/4 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 1/2 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 6-1/2 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.
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