Written by Kate Tietje
In 2010, we decided to start the GAPS diet (grain-free) again. We do this periodically to help heal our guts. In 2010, we’d fallen off the healthful living bandwagon and indulged in far too much fast food. We filled our bodies with garbage and felt like garbage. Going grain-free seemed like the first step to helping our family feel better…so that’s what we did.
I refused to give up our afternoon snacks while transitioning back to grain-free. So, of course, I created a grain-free alternative. These almond flour muffins are so delicious and always gone in minutes. Sweet, moist, and a little crumby, what could make them better? Oh, and did I mention they’re dairy-free, too…because they are!
Almond Flour Muffins
Ingredients:
- 1.5 cups almond flour
- Juice of 1 lemon
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 cup raw honey
- 2 eggs
- 2 tbsp. olive oil
- 1 tsp. vanilla extract
- 1/2 cup blueberries (optional)
Directions:
Step 1: In a medium bowl, mix almond flour and lemon juice. Allow to soak for 6 to 8 hours (I do this to reduce phytic acid; my children cannot handle nuts otherwise).
Step 2: Add the rest of the ingredients and stir to combine.
Step 3: Bake at 350ºF for about 20 minutes or until a toothpick inserted in the center comes out clean.
Serve warm with homemade fruit preserves (made with honey) or homemade butter (or butter alternative).
Almond Flour Muffins
Ingredients
- 1.5 cups almond flour
- Juice of 1 lemon
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 cup raw honey
- 2 eggs
- 2 tbsp. olive oil
- 1 tsp. vanilla extract
- 1/2 cup blueberries optional
Instructions
- In a medium bowl, mix almond flour and lemon juice. Allow to soak for 6 to 8 hours (I do this to reduce phytic acid; my children cannot handle nuts otherwise).
- Add the rest of the ingredients and stir to combine.
- Bake at 350ºF for about 20 minutes or until a toothpick inserted in the center comes out clean.
I am wondering if you can add flax meal to this recipe, maybe cutting back the almond flour a little and replacing it with the flax? Has anyone tried this or other variations of the muffins?
I'm sorry to be a pest. I am a very poor baker (a great cook, just can't bake and don't enjoy baking), but am trying to bake some more items for my husband who can't have gluten. We are also trying to keep our carbs/sugars low for weight management. I made these muffins tonight and found the raw honey to be pretty difficult to work with because it is firm and therefore doesn't blend well. Is there any reason, health or baking related, why I couldn't use pure maple syrup instead?
Thank you for your help!
My muffins are still baking, eagerly awaiting them!
do you know of a source of almond meal/flour that is guaranteed to be peanut-free? my son is allergic to peanuts, and due to the possibility of cross-contamination, can't have any nuts at all. he has been tested for almonds and is not allergic to those, but all the almonds in stores (grocery or health food store) are labelled with "may contain traces of peanuts"
Miika,
The safest thing, I'd think, is to buy almonds online from a California grower that are certified raw and have never been in any facility. These would not be able to be cross-contaminated. Then, grind them in a food processor on low to make almond meal. You could also take the time to soak/dry them first, too, if you do this. Eventually I will do that!
Hello, a good friend of mine just referred me to your blog. This recipe sounds right up my alley. 🙂
as for soaking the almond meal, do you grind your own almonds? If you soaked your almonds and then ground them you wouldn't have to soak the meal.
oh and Jann'e… I hate to answer on someone else's blog. But I wouldn't bake flax. Heating flax will break down it's nutrients and actually cause the oil to turn "rancid" causing a carcinogen. Flax is incredibly sensitive. The best way to eat flax is freshly ground and topped on cereal, smoothies, waffles, ect.
glad I found your blog, looking forward to reading more!
Brittany
Brittany,
I haven't ground my own almonds yet; I wanted to test out the almond flour and see how it baked and how my family liked/tolerated it before deciding to make the effort! But I do soak/dry my own almonds for snacks so I might as well grind them too. 🙂 And no, you wouldn't need to soak if you did that! Today I am trying soaking in lemon juice + salt to see if that helps, I'm assuming it will work better.
Hi Kate,
These sound delicious! Do you know if almond meal is the same consistency/density as almond flour? I found almond meal at Trader Joes and have subbed it in several recipes for part of the flour. But, I’ve been hesitant to sub it for all the wheat flour because it seems denser. Just wanted to make sure I’m thinking of the same thing as you when it comes to almond flour.
Roughly. I have used the almond meal from Trader Joe’s many times too. That is what I used on my earliest almond flour recipes, likely including this one.
A note for Jann’e : Just melt the honey in a saucepan on low heat until it is liquid. It wll stir in nicely. Maple syrup works great too.
I was not prepared for how yummy these are. I ate 3