Muffins….mmmmm…… Gluten-free???? Oh yeah! Just because I’ve had to take out wheat does not mean I cannot have muffins, pancakes, etc…
OK- so I’m not going to lie: they aren’t big and fluffy like the original muffins. But do they hit the spot and give you that sweet treat? You bet they do!!!! Oh- and did I mention these are also dairy and sugar free…I know, I know…it’s awesome.
This recipe is from “Everyday Grain-free Gourmet” by Jodi Bager and Jenny Lass- which I HIGHLY recommend for gluten-free or Specific Carbohydrate Diet
Makes 12 muffins
2 1/2 cups of finely ground almonds (I used Red Mill but you can make your own- careful you don’t make almond butter by mistake!)
1/2 tsp baking soda
1/2 tsp salt
1/4 cup of honey
1 tbps pure vanilla extract (don’t bother with the synthetic stuff. You’re worth better than that crap.)
3 large eggs
1 cup of frozen berries (optional)
1 granny smith apple chopped (optional)
1 tsp cinnamon (optional)
Pre-heat the oven to 300 °F (150 °C). Line a muffin tin with baking cups (optional- but for gluten-free baking I highly recommend this).
In a bowl, mix the almond flour, baking soda and salt. Then in the SAME bowl (yeah- unlike the original recipe, there’s no need to keep them separate) add the honey, vanilla and eggs. Whisk together (don’t worry about over-stirring as this is gluten-free. Over mixing won’t ruin your muffins like the original wheat ones- that’s extra points for gluten-free!)
Add the fruit and mix again. If you want to make an apple cinnamon version, don’t add the berries and just add the cinnamon and apples. In fact-just used your imagination- choc chips, etc….
Spoon the batter (yes, it’s not as fluid as what you’re used to- trust me, you’re fine) into the cups and place into the pre-heated oven for 25-30 mins or until a knife comes out clean when inserted.