The past year and a half I’ve been experimenting with recipes that are gluten-free. My initial attempts were with rice, tapioca and potato flours, all of which I know are high in carbohydrates, in addition to concerns about arsenic in our rice supply (even organic). Paleo diets eliminate all grains. Now, don’t worry, I’m not going to throw another “diet” option at you. I’m just like many of you, still exploring the gluten-free realm and I’m not about to give up rice & lentils just yet. I do like this muffin recipe a lot because it gives me another gluten-free option, plus almond flour is packed with protein.
Recently I’ve discovered recipes with almond flour and this muffin recipe was a winner, mostly because my kids love them. It’s also quick and easy to put together, even for novice bakers. The first time I had almond flour muffins was at a luncheon my friend KC of KC’s Kafe catered. They have the same texture as regular wheat flour muffins and they’re not super sweet. I look forward to trying some different ingredients in this recipe like savory ones with fresh herbs. I adjusted this recipe from one I saw on TechnicallyPaleo. Enjoy!
2 C almond flour (I used Bob’s Red Mill)
2 tsp baking powder
1/4 tsp salt
1/2 C coconut oil, melted
1/3 C water (omit this if using fresh fruit like chopped apples)
3 T honey, coconut sap or rapadura sugar
1 tsp vanilla
Optional add-ins: chopped nuts, chopped dried fruit,chocolate chips, chopped apples, shredded cheese, herbs, bacon.
Apple cinnamon version: add 1/3 cup diced apple (to the liquid mixture), 2 tsp cinnamon, 1/4 tsp fresh ground nutmeg (to the dry ingredients) and omit the water.
- Preheat the oven to 350 degrees F.
- While the oven warms, melt the coconut oil in an oven proof dish while you mix together the other ingredients.
- Mix together dry ingredients: flour, salt, baking powder and sugar (if using honey, add to the liquid mixture).
- In another bowl, mix the liquid ingredients: coconut oil, eggs (adding the eggs one at a time, beating well after each one), water, honey, vanilla.
- Combine the dry and liquid ingredients, mixing well. (Don’t worry about mixing too much, this recipe doesn’t have gluten which makes tough muffins if overmixed)
- Spoon batter into greased or papercup lined muffin tins (I recommend using the papercup liners for this recipe)
- Bake for 12-15 minutes
- Remove from pan to cool on a wire rack
These are great served warm with some fresh preserves or fruit.
Other hints: I use Rumford’s baking powder which is aluminum free. Yes, most other baking powders have aluminum in them! I also like to use unbleached paper liners for my muffin cups. I made this recipe into mini-muffins, it made 24 mini’s plus 4 full sized muffins. Enjoy!