Serves 9
30 min
Gluten Free Almond Flour Muffins
Recipe GLPR42c5adff48ce54
These tender, moist muffins are made with blanched almond flour and Greek yogurt for a naturally gluten-free breakfast treat. Lightly sweetened with xylitol and warmed with cinnamon, they're perfect for morning brunch. The batter comes together quickly and bakes into golden, cake-like muffins that stay fresh in the refrigerator for several days.
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Ingredients
2 cups blanched almond flour, super fine grind
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
3 large eggs
½ cup plain, full-fat Greek yogurt
½ cup xylitol sweetener
2 teaspoons vanilla extract
2 teaspoons melted butter, for preparing muffin liners
Directions
Preheat your oven to 350°F. Line 9 muffin cups with paper liners and lightly brush each liner with the melted butter to prevent sticking.
In a large mixing bowl, whisk together the almond flour, baking soda, kosher salt, and ground cinnamon until well combined.
In a separate medium bowl, whisk together the eggs, xylitol, vanilla extract, and Greek yogurt until smooth and well blended.
Pour the wet mixture into the dry mixture and fold together with a rubber spatula until just combined, being careful not to overmix.
Using a 4-tablespoon ice cream scoop or equally sized portion, divide the batter evenly among the 9 prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes, watching carefully during the final 5 minutes of baking. The muffins may appear pale most of the way through, then brown rapidly at the end. They are done when the tops are golden brown.
Remove the muffin tin from the oven and allow the muffins to cool in the pan on a wire rack for 5 minutes. Then carefully transfer each muffin to the cooling rack and let cool for an additional 10 minutes before serving.
Store leftover muffins in a sealed container in the refrigerator for up to several days. Warm individual muffins by microwaving for about 5 seconds before eating, if desired.
