Ok, so hear me out. Almond Flour. My nemesis. I have tried baking with almond flour before and I just couldn’t get it right. I was ashamed at myself for failing to pull off such an easy concept. A gluten free muffin. Because who doesn’t love a good muffin, better still when it’s actually good for you.
It’s a perfect gift for Christmas.
A most deserving treat after dinner, a great snack for the kid after a busy day at school, a rather nutritious bite for a quick breakfast with tea, or a great idea as a gift for someone special. Are you catching my drift?
After a few unsuccessful tries, I finally managed to pull the packet of almond flour from the back of my pantry. Because there it was – mocking me each time I had a glance at this rather expensive ingredient on the shelf. Research was done, muffin tins were prepared, oven was preheated and nerves were shot. I had to pinch myself when I took the first bite…
I used a recipe from Elana’s Pantry (I swear she is the queen of gluten free muffins) and changed it around a bit by adding a bit more honey for the sweetness, apple cider vinegar to activate the baking soda, coconut oil to add moisture and vanilla essence.
I also had a whole lot of white chocolate disks and decided last minute to add those in as well. Boy, they were good…Not too sweet and just the perfect fluffy and moist muffin. Here is a few of my other muffin recipes you might want to give a go.
Do you have a recipe?
I’m always on the lookout to try new baking recipes, so if you have a winner that you would like to share with me, drop me a comment below and let’s start a muffin baking marathon!