Made with nutrient-dense but straightforward ingredients, these Almond Flour Muffins are an easy breakfast to share with the kids.
– Almond flour – Baking soda – Cinnamon – Salt – Butter – Honey or maple syrup – Milk – Eggs – Vanilla extract – Mix-ins
Preheat the oven to 350 degrees F. Add the almond flour, baking soda, cinnamon, and salt to a medium bowl. Stir to combine.
Add the milk, butter, honey, eggs, and vanilla to the bowl with the dry ingredients. Stir to combine well.
Add any mix-ins: such as shredded carrots and raisins, blueberries, diced strawberries, diced banana, chocolate chips, diced cherries, or diced pear.
If you want to use a variety of mix-ins: add 2 tablespoons mix in and ¼ batter in each muffin cup. (Put the batter in first, then add the mix-in and stir lightly with a small spoon.)
Grease a standard 12-cup muffin tin with nonstick spray. Divide batter among the prepared muffin pan, using ¼ cup batter in each.
Bake for 14-16 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly. Let cool in the pan.
Almond flour can brown really easily if the oven is too hot or if you bake them too long. Set your timer on the lower end and try to avoid overbaking.
Use almond flour, not almond meal. Almond flour is ground more finely and works better in this recipe.
Store in an airtight container in the fridge for up to 3 days. Or store in a freezer bag with as much air removed as possible for up to 3 months.