Almond Flour Muffins

The muffins are GF, DF, and low fodmap, super easy to whip up! Best eaten within 3 days unless stored in the fridge. My family loves to warm them up just slightly before indulging.

Ingredients:

  • 3 tbsp ground flaxseed

  • 3/4 cup water

  • 2 cups blanched almond flour

  • 2 tsp baking powder

  • 1-2 tbsp cinnamon (OPTIONAL)

  • 1/4 tsp salt

  • 1/2 cup Enjoy Life chocolate chips

  • 2 tbsp melted coconut oil

  • 1 tsp vanilla extract

  • 1/3 cup honey

Instructions:

  1. Preheat oven to 350* F

  2. Mix the ground flaxseed and water in a medium bowl and set aside

  3. Get the muffin tray prepared with liners, spray oil, or laid out on a tray if using silicone muffin molds - I highly recommend using these. I have not used paper liners so be warned I do not know how they would come out.

  4. Mix together all the dry ingredients in a large bowl.

  5. Mix together all the wet ingredients in the flaxseed bowl.

  6. Pour the wet mix into the dry and mix well.

  7. Fill muffin trays 1/2-3/4 full (that’s your preference they don’t ruse much). I use an ice cream scooper for this part so it’s more equal each time.

  8. Bake for 21 mins.

  9. Cool for 15-20 minutes or do a test on one before you take them out and put on a cooling rack.

  10. Store in an airtight container on the counter and remember to consume within 3 days. I have not stored these in the fridge before, I bet they’d last longer but you’d need to warm them before eating :)


Recipes, NutritionAngela Faziorecipes