Life can and should be so easy.
I am always on the lookout for a Super simple and versatile go-to muffin recipe that tastes great and is nutritious too. I found it with these gluten-free muffins.
I have tried combinations of various gluten-free flours, unfortunately, they often turn out to be dry, crumbly, and not too tasty. I know that’s my opinion, but just sayin’…
Almond flour is my all time favorite in gluten-free baking.
No gluten-free flour mixes for me. :))
Almond flour is wonderful and it’s low glycemic, loaded with protein, so it keeps you burning your fuel long and slow, keeps your blood sugar even, so no dips and dives in energy, and it’s packed full protein.
I have been playing with almond flour for a long while, inventing and reinventing various recipes. I have accumulated tons of recipes, which are fun to experiment with. (Stay tuned I will share my favourites with you in the next while.)
When I first tried this muffin recipe it found it to be rather ‘plain Jane’.
The muffins actually reminded of the basic muffin recipe I made in my grade eight home economics class. You know, the muffins from the 60’s full of sugar and (gluten!) that you could transform simply by adding blueberries, or chocolate chips, or cheese?!
OK now, these additions do shift the plain into versatile!
And truth be told those muffins that I baked in grade eight were one of my favorite foods of all time!
I used that recipe for years and morphed it into all kinds of nutritious creations, like with nuts and other healthy additions…
Now that I’m gluten intolerant and being the holistic nutritionist health food guru that I am, I have kicked up the plain muffin significantly, by using almond flour.
As I said, I have found almond flour is very easy to work with, it’s rich not dry, and it tastes delicious not like a lot of cardboardish, dry, crumbly gluten-free flours
And the truth is I love having a solid basic go-to recipe, which is versatile, and this recipe is one of my besties.
It’s a basic recipe which can be tweaked a bit to make it really yummy, and it’s LOADED with nutrition. It’s fun to add and subtract nutritious frills to suit your taste, your mood, and the occasion.
I used to make a big batch and load them up with coconut, sunflower seeds and (a few cacao nibs for a treat) and freeze them for my daughter at university. That way she always had a great nutritious and handy breakfast or anytime food.
Because they are high in protein, they wake up your brain, making you alert and ready to learn, to work, or to go, wherever in the world it may be!
Have fun developing your favorite version!
If I was at home I would be whipping up a batch of these goodies for our 16-hour road trip, but I am grateful to have my organic almond, coconut, fig, bars. ;))
Moist and versatile almond flour muffins
- 2 C Almond flour or almond meal
- 1/2 tsp baking soda
- 1 tbsp honey natural liquid
- 4 eggs free range or organic
- 1/2 tsp apple cider vinegar organic
- 1 tsp vanilla natural
- 1/2 C coconut raw
- 1/2 C sunflower seeds raw
- 1/4 C cacao nibs
- 1/2 tsp seasalt
- Preheat oven to 350 degrees. Line muffin tins with eight natural paper liners.
- Mix dry ingredients together in a large bowl. Mix eggs with fork, add honey, apple cider vinegar, and vanilla and mix in a separate bowl. Add liquid ingredients to dry mixture, stir until combined. Spoon into medium sized muffin tins, using paper muffin cups.
- Bake at 350 for 15 minutes.
- *** Feel free to add 1/4 cup each of sunflower seeds, coconut, pumpkin seeds, dried cranberries, lemon zest, and whatever else you feel is a good fit.
- They freeze very well. Freeze them in serving sizes for extra convenience. Grab and go! This recipe doubles or triples very nicely. Have fun and enjoy!