So school has been back in session for a while now here, so back to cooking and baking for me! Yay! These Easy Almond Flour Muffins are what I like to call my “secret weapon” breakfast recipe. These Easy Almond Flour Muffins really are super quick and easy to make and it also happens to be a gluten-free and dairy-free recipe. But don’t worry, even if you don’t care about gluten-free and dairy-free, they are still a great breakfast or snack option. I make these muffins in big batches, freeze them, then top the muffins with some fruit and I’m full for hours!!
Unfortunately, I don’t have any “action” shots for this Easy Almond Flour Muffin recipe but you really don’t need any. Mix all the ingredients together in a bowl. Line a cupcake pan with paper liners and fill with batter. Bake, cook, cool, then place on a large cookie sheet (pictured above) if you want to freeze them. If you’ve never used almond flour before, you can find it at most grocery stores, BUT it’s generally not with the baking stuff. I’ve usually found it with the healthy or organic packaged goods. You can also find it online. I’ve been using Honeyville almond flour lately and have been ordering it online.
Once the muffins are frozen, place them in a sealable bag and just take a few out at a time to defrost. Have these Easy Almond Flour Muffins as-is or top with some fruit or fruit sauce. I like to place some defrosted California strawberries in a blender for a quick sugar-free sauce. Top with a little whipped cream (or don’t if you want a dairy-free treat…) and you have strawberry shortcake for breakfast!!
I should warn you….these are not like your favorite bakery’s almond muffins. These Almond Flour Muffins are meant to be more like a healthy breakfast option that will fill you up. So if you’re expecting a HUGE flaky sugar filled muffin, you may be disappointed. Not to say they’re NOT good; they’re just a bit different and may take a little getting used to.
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|Easy Almond Flour Muffins|| || |
- 8 ounces almond flour
- ½ teaspoon baking soda
- 3 eggs
- ¼ cup almond milk
- 2 tablespoons honey
- 1 teaspoon lemon juice
- Preheat oven to 350 degrees F. Line muffin tin with paper liners.
- Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into paper liners.
- Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
SNAPPY SUBSTITUTIONS: Instead of almond milk you could use regular milk or coconut milk.
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