I'm always looking for gluten-free recipes and foods that can be taken on the go. This muffin recipes comes from 'The Kitchen Rag' and it's delicious!
2 1/2 cups almond meal
1 tsp sea salt or regular salt
3 eggs, if you are allergic to eggs or simply ran out you can substitute with 3 overripe, mashed bananas.
1/2 cup of extra virgin, raw coconut oil
2 cups of fresh or frozen blueberries, or 1 mashed overripe banana, or 1/3 cup of dried
1 tsp orange rind
Heat your oven to 375 degrees.
Mix the almond flour with the salt. Yes there is no baking soda or baking powder in these.
Then heat up the 1/2 cup of extra virgin, raw coconut oil. Let it cool off for a couple of minutes. Mix it up in a bowl with the eggs or bananas and stir constantly, add the vanilla, and then pour the almond mix in, just enough almond mix to make it into a porridge like consistency, if that is two cups then stop at two cups and don't add the last half a cup. Finally add the blueberries and the orange rind.
Put some coconut oil on your muffin tin and then scoop about half a cup of dough into each tin. Let it bake for twenty minutes. Take it out and let it rest. Depending on your almond meal some muffins might be a little stickier than others. You just have to gingerly loosen them and then slowly take them out of the pan.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6-8 muffins