Recipe Collection: Almond Flour Muffins
Recently we decided to go grain-free again. I’ll be talking more about why and how in the coming weeks, but today I have a yummy recipe to share with you. I made these for an afternoon snack earlier this week and the 8 muffins this recipe made were gone in minutes. They’re a little crumbly but sweet and moist. Also, they are completely dairy-free too!
- 1.5 cups almond flour
- Juice of 1 lemon
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 c. raw honey
- 2 eggs
- 2 tbsp. olive oil
- 1 tsp. vanilla
- 1/2 c. blueberries (optional)
In a medium bowl, mix almond flour and lemon juice. Allow to soak for 6 to 8 hours (I do this to reduce phytic acid; my children cannot handle nuts otherwise). Then, add the rest of the ingredients and stir to combine. Bake at 350 for about 20 min. until a toothpick inserted in the center comes out clean. Serve warm with homemade fruit preserves (made with honey) or butter, if you can do dairy.
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