Gluten Free Almond Flour Muffins

Name: Gluten Free Almond Flour Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 9
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

Recipe GLPR42c5adff48ce54

Breakfast

30 min

202 cal

Servings: 9

Microwave

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

Almond flour is a steady stock item at Harris Teeter, Food Lion, Walmart, and ALDI around Charlotte, so no special trip is needed for the core ingredient list. The recipe runs about $2.50 to $3.00 per muffin when you cost out the almond flour and butter, putting it solidly in the "occasion" category rather than everyday breakfast; xylitol adds a secondary stop at specialty or natural-foods sections of some chains, though it is increasingly common at Harris Teeter and Walmart. The stated 30 minutes is honest for mixing and baking, but the muffins need 20 to 25 minutes of cooling time before they are safe to handle, so budget 50 to 55 minutes total. These are low-fuss to mix and keep well for three days refrigerated, making them good for weeknight prep-ahead, though they are denser than wheat flour muffins and do not reheat as gracefully.