What do you do when you get back home from vacation and discover there is absolutely no food in the house for breakfast the next morning? You work with what you’ve got and make muffins.
I have to say these muffins are among the best baked goods I’ve made with almond flour. I think the key is using cold butter and cold eggs, and not over-handling the dough before getting it into the oven.
If you don’t have a nut allergy, almond flour for baked goods is a delicious option whether you need to eat gluten-free or not. Plus, it’s packed with protein and dietary fiber. That means these muffins are filling and good for breakfast or as a mid-morning snack. Just a tablespoon of local honey gives them a little sweetness and a touch of cinnamon provides a flavor boost.
Instead of dirtying multiple bowls, I prepare everything in the food processor, so it is a relatively minimal clean-up. You can easily whip up a batch or two of these muffins ahead of time and freeze them.
Cinnamon Almond Muffins
Makes 9 muffins
- 2 cups almond flour
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 4 tablespoons cold butter
- 3 large eggs
- 1 tablespoon honey
- Preheat oven to 350o
- In a food processor, pulse almond flour, baking powder, cinnamon and salt for a few seconds. Add the cold butter until crumbly.
- In a bowl, whisk the eggs. Add to the flour mixture, along with the honey. Pulse in the food processor until the batter comes together.
- Grease a muffin tin. Spoon the batter evenly among 9 muffin cups.
- Bake immediately for 15 minutes until golden brown.
- Remove from oven and let cool 5-10 minutes.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.