Almond Flour Muffins
Almond Flour Muffins
Ingredients:
2 ¼ cups Bob’s Red Mill Super Fine Almond Flour (256g)
2 tsp baking powder
1 tsp cinnamon
½ tsp kosher salt
¼ cup extra virgin olive oil
¼ cup almond milk
2 large eggs
½ cup unsweetened applesauce
1 tsp vanilla extract
½ cup gluten free rolled oats
1 cup blueberries
½ cup walnuts, chopped (sub pecans, or favorite nut)
Yields 6 heaping muffins
Prep Time: 5 minutes
Cook Time: 25-28 minutes
Preheat your oven to 350F. In a large bowl, whisk together the Bob’s Red Mill Super Fine Almond Flour, baking powder, cinnamon, and kosher salt until homogenous and lump free. In the center of the bowl, pour in the olive oil, almond milk, eggs, applesauce, and vanilla extract. Mix all the ingredients together to make a batter. Fold in the rolled oats, blueberries, and nuts.
Prepare your muffin tins with paper or aluminum liners, and evenly scoop the batter into each liner noting that they will be very full. If desired, sprinkle oats and cinnamon on top of the muffins. I like to place the filled muffin tin on a larger baking sheet to help seamlessly remove the muffins from the oven.
Bake at 350F for 25-28 minutes until beautifully browned and puffed. Allow them to cool off before eating, and allow any carryover cooking to finish. Enjoy before a workout, or on the road!