Get the Recipe: Almond Flour Muffins
These almond flour muffins are soft, fluffy and moist! They are so quick and easy to make. Only one mixing bowl and a handful of healthy ingredients needed. These grain free muffins are great for breakfast or snacks!
Ingredients
- 2 eggs
- 2 cups blanched almond flour
- 1 tbsp apple cider vinegar
- 4 tbsp pure maple syrup, or honey
- ½ tsp baking soda
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup sugar free chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
- In a large mixing bowl, add all ingredients except chocolate chips. Stir to combine.
- Then, fold in chocolate chips. Stir to combine.
- Divide batter into 8 muffin cavities. If desired, sprinkle more chocolate chips on top.
- Bake for 16 to 18 minutes or until muffins have risen and toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool in pan for 10 minutes. Then carefully remove from pan.
Notes
- For best results, use blanched almond flour. Do not use almond meal.
- There are no perfect substitutes for almond flour in this recipe.
- Heavily spray muffin pan. Otherwise the muffins may stick.
- Due to the almond flour, these muffins become golden. Do not let them burn.
- Muffins are done when a toothpick inserted comes out clean.
- Allow muffins to cool in pan for about 10 minutes. Then carefully remove.
- This recipe makes 8 somewhat large muffins.
- Store covered at room temperature for up to 3 days.
Calories: 337kcal, Carbohydrates: 26g, Protein: 7g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 85mg, Potassium: 40mg, Fiber: 4g, Sugar: 7g, Vitamin A: 59IU, Calcium: 76mg, Iron: 2mg