Almond Muffins—Gluten Free
These muffins are great as a breakfast meal with your favorite cup of joe or as an energizing snack in between meals. Enjoy!
The following ingredients make up to 16 muffins
Preheat oven to 350 F
- 2 1/2 cups ground nuts – Almonds
- 1/4 cup melted butter or 1/4 yogurt, or small amount of pure apple butter (add last/adjust to consistency)
- 1/2 cup honey (more or less as desired)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt (optional)
- 3 eggs (if eggs must be avoided, use pureed fruit to hold ingredients together)
- 1 teaspoon vanilla extract (optional)
Using a blender or food processor, grind the nuts into a flour consistency. Empty the nut flour into a bowl. Place eggs and honey into the blender and mix thoroughly. Add the egg mixture to the nut flour and blend by hand or with an electric beater. Add butter or yogurt as needed to bring to a muffin batter consistency. Blend in baking soda and salt.
Line cupcake pan with aluminum cupcake liners. Spoon batter into cupcake liners about 1/2 full. Bake at 350 F for 13-15 minutes or until muffins spring back when pressed. Note: It is difficult to bake “light,” high muffins without regular flour and the muffins may fall after they have been removed from the oven. This will not affect their taste.
Calories: 110-130g per muffin; Fat: 9g; Protein: 3.5g; Carbs: 9.8g
Add 1/3 cup of raisins, currants, or chopped dates
Add juice of one orange and some grated orange rind
Add grated orange rind and chopped dried fruit. About 1/2 cup of dried apricots, pineapple, apples or pears
Add 1-2 teaspoons of grated orange rind and 1/2 teaspoon almond flavor
Add 1/2-3/4 cup fresh or frozen blueberries, stir in gently after all other ingredients are mixed thoroughly