Muffins are like the dessert of breakfast. You can have one with your main meal, or grab one on the run.
And what’s good about muffins is that they are not donuts – you can have a little taste of something sweet without the abundance of sugar and fat that is packaged inside of a donut. And with the below recipe, you can have more than one muffin without feeling too guilty, because they are sweetened with the likes of honey, maple syrup, or agave nectar, whichever you prefer, as well as the additional stir-ins or flavorings that you may choose to add. And there are enough options provided for you to make many different combinations in order to help you determine your favorite.
A good muffin has to strike that delicate balance of being tender without breaking apart in your hands. The puree listed in this recipe, no matter which one you choose to go with, does the trick by adding much-needed moisture to the muffins without compromising their structure.
Paleo Almond Flour Muffins
● 2 ½ cups almond flour or almond meal
1. Preheat oven to 350 degrees.
2. Line 10 cups in a standard 12-cup muffin tin. You can use either paper or foil liners.
3. In a large bowl, whisk together the almond flour, baking soda and salt (whisk in any dried spices or herbs as well, if using).
4. In a small bowl, whisk the eggs, pumpkin, honey, oil, and vinegar (add any extracts or zest, if using).
5. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
6. Divide batter evenly among the prepared cups.
7. Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges.
8. Move the tin to a cooling rack, and let muffins cool in the tin for 30 minutes. Remove muffins from tin and serve.