A grain free, dairy free and gluten free recipe. This recipe was adapted from The Everyday Grain-Free Gourmet, by Jodi Bager and Jenny Lass. If you're interested in working more with almond flour, I highly recommend this book!
Course Breakfast
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 12muffins
Calories 136kcal
Author Stephanie Stiavetti
Ingredients
2 1/2cupsfinely ground almond flour(I use Bob's Red Mill, available in most grocery stores)
1/2teaspoonbaking soda
1/2teaspoonsalt
1tablespoonvanilla extract
3largeeggs
1/4cuphoney
1/2cupfrozen peachesdefrosted and diced
1/2cupfrozen blueberrydefrosted and diced
Instructions
Preheat oven to 300°F (149°C). Line a muffin tin with baking cups.
In a mixing bowl, mix almond flour, baking soda and salt. Add vanilla and eggs, mixing until well incorporated. Add honey and fruit, stirring well.
Spoon the batter into your prepared muffins cups - you should fill them about 2/3 full. Bake about 30 minutes, or until muffins are slightly browned on top and an inserted knife comes out clean.