Almond Flour Muffins with Dried Cherries & Pecans
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By Camilla Saulsbury
You needn’t have a gluten intolerance or a wheat allergy to love gluten-free muffins. A rapidly growing number of individuals eschew gluten, the protein in wheat, rye, and barley, because of an allergy or sensitivity, but others are avoiding gluten because they feel its absence promotes better health in general, and digestive health in particular. Still others are curious about experimenting with gluten-free flours because of the unique textures and flavors they impart to a range of baked goods. This is my favorite gluten-free muffin recipe: it’s so easy to prepare, and the flavors sing. It’s high in protein, too, making it an excellent, long-lasting breakfast on the go.
Makes 12 muffins
Preheat oven to 325°F
12-cup muffin tin, lined with paper liners
3 cups almond flour
3/4 tsp baking soda
1/2 tsp salt
2 large eggs
1/4 cup honey
3 tbsp unsalted butter, melted (or coconut oil to make casein-free)
1 tsp vanilla extract
3/4 cup mashed ripe bananas
3/4 cup chopped walnuts, toasted
3/4 cup dried cherries, roughly chopped (or the dried fruit of your choice)
1. In a large bowl, whisk together the flour, baking soda and salt.
2. In a medium bowl, vigorously whisk eggs. Whisk in honey, butter and vanilla until well blended. Stir in bananas.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in walnuts and cherries.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool.
For more information about Camilla, go to http://www.camillacooks.com.
If you make this recipe, send a photo (firstname.lastname@example.org) and we’ll share it here!
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