Gluten-free almond flour muffins

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.

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Ingredients

  • 1 cup almond flour (4 ounces)
  • 2 large eggs (4 ounces)
  • 1 tablespoon honey
  • ¼ teaspoon baking soda
  • ½ teaspoon apple cider vinegar

Directions

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.

 

 

 

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