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!
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Stephanie Stiavetti
2 1/2cupsfinely ground almond flour(I use Bob's Red Mill, available in most grocery stores)
1/2cupfrozen peachesdefrosted and diced
1/2cupfrozen blueberrydefrosted and diced
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.