Eating gluten free can be tough! I’ll admit it, I desperately want to be eating yummy crusty loaves of bread, pies, cakes, beignets, banana bread – the list is pretty much endless. Anyway, I just really really wanted to enjoy something warm and yummy for breakfast and was craving muffins. Thanks to my friend Luch for sending me a recipe that inspired me to come up with this version.
I must admit, I was pleasantly surprised with how delicious and moist they were. Hope you enjoy!
Ingredients
- 2-1/2 Cups almond flour (almond meal)
- 3/4 Tsp gluten/corn & aluminium free baking soda
- 1/2 Tsp fine sea salt
- *Egg substitute (4.5 Tbs of ground flax 9 Tbs of purified water)
- 1/3 Cup unsweetened apple sauce
- 1 1/2 Packages of Truevia Stevia
- 2 Tbs coconut oil (melted)
- 1 Tsp apple cider vinegar
- 1 Tsp vanilla extract
- 1 Cup frozen blueberries *This adds extra moisture to the muffins
Method
- Preheat oven to 350F
- Line standard 12-cup muffin tin with paper liners
- In a large bowl whisk the almond flour, baking soda and salt
- In a small bowl, whisk the egg substitute, apple sauce, stevia, oil, vinegar and vanilla extract
- Add the wet ingredients to the dry ingredients, stirring until blended
- Fold in blueberries
- Pour mixture into lined muffin tins *I like to use an ice cream scoop with the metal thingy that releases the ice cream or in this case dough
- Bake in preheated oven for 15 minutes until set at the centre and golden brown at the edges
- Move the tins to a cooling rack and let muffins cool in the tin 30 minutes
- Remove muffins from tin & enjoy
Would love to hear your thoughts on recipes with almond flour (AF). Have you found any that you really love? Do you typically substitute AF” like for like” with other flours?
