I have done a previous post on gluten-free almond flour muffins. This recipe is that teeny bit simpler and is based on 4 muffins (although I ended up with 6) – an easier number for self-restraint when opposed to 12 muffins! This recipe comes from elanaspantry.com.
- 1 cup almond flour (4 ounces)
- 2 large eggs (4 ounces)
- 1 tablespoon honey
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
In a medium bowl combine almond flour and baking soda.
In a large bowl combine eggs, honey and vinegar.
Stir dry ingredients into wet until combined.
Scoop into a paper lined muffin pan (I used silicon moulds).
Bake at 180 degrees for 15 minutes until slightly browned around edges.
Cool in the pan for ½ hour.
Serve and enjoy.
Voila! Simple and quick, just what one needs mid-week. I make these when I know I have a busy day out of the office and am not sure when I am going to be able to grab a snack.