Almond Flour Muffins

February 16, 2018




Who doesn’t love a good muffin?

The challenge is that most bought muffins are not high-quality foods, and they are filled with gluten and added sugars. I searched for one that gave me the satisfaction I was looking for and have adjusted it ever so slightly to remove the sweetener. Thank you to Elana’s Pantry for the original recipe.


These make a great muffin base. Experiment with flavours. I have made choc chip, pesto and olive (my favourite) lemon zest (with a few drops of lemon juice added), chopped cranberries and plain. You can also add cinnamon or vanilla extract to the recipe.




1 cup almond flour

2 large eggs (or flax eggs for a vegan option)

¼ teaspoon bicarbonate of soda

¼ teaspoon apple cider vinegar

Makes 4 muffins




Preheat the oven to 180º Celsius. In one bowl combine the almond flour and bicarb. In a separate bowl combine the eggs and vinegar. Stir the dry ingredients into the wet ingredients and stir until combined. Scoop about ¼ cup of batter into each silicon muffin tray. Bake at 180º Celsius for 10-14 minutes until slightly browned around the edges. Cool in the pan for half an hour (it’s the hardest part of the entire process)


Note: Almond flour has a very different consistency to regular flour. It’s heavier and wetter so don’t expect them to be very light and fluffy. They are decadent and filling, satiating and delicious.

What variations are you going to try?










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