Dropping in today with these yummy Gluten Free Almond and White Chocolate Muffins. A delicious gluten free muffin, perfect for those lunchboxes or as a treat. For instance, when that late afternoon slump hits…
How Do you Make Gluten Free Almond Flour Muffins
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.
I used a recipe from Elana’s Pantry – I swear she is the queen of gluten free muffins. I changed it around a bit by adding more honey for sweetness, apple cider vinegar to activate the baking soda, coconut oil to add moisture and vanilla essence.
First of all when baking with Almond flour the first thing to remember is that it does not act the same as normal flour. It soaks up liquid quicker. Therefore you might need to adjust the wet ingredients if you want to replace your flour at home.
Gluten Free Almond Flour Muffins for the lunchbox
I also had a whole lot of white chocolate disks and decided last minute to add those in as well. However, if you wanted your muffins with less sugar, just leave them out. Boy, they were good…Not too sweet and just the perfect fluffy and moist muffin. Meanwhile my little boy had no idea just how healthy they were. Win!
More Delicious Muffin Recipes To Try:
Spinach, Cheddar and Basil Muffins
|Prep Time||10 min|
|Cook Time||20 min|
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 1/4 cup honey
- 1/2 teaspoon vanilla essence
- 3 tablespoons coconut oil
- 1 tablespoon apple cider vinegar
- 1/2 cup white chocolate chips
- 1/2 cup white chocolate chips for topping
- 1 cup flaked almonds
- In a large mixing bowl combine the dry ingredients and mix.
- In another mixing bowl, combine the wet ingredients and whisk.
- Add the dry ingredients to the wet ingredients and mix well.
- Add the chocolate chips and give it one more mix.
- Scoop batter into muffin tins with muffin papers in place - fill it up 3/4.
- Top the batter with flaked almonds and bake at 180 degrees Celsius for 20 minutes.
- Remove from oven and leave to cool. Melt leftover chocolate and drizzle the muffins generously. Enjoy.