Almond flour muffins recipe

Perfect dairy, gluten and sugar free almond flour muffins. An amazing whip together and bake no-hassle thing. Yes, it exists and it is delicious!

As I recently have a little time, I was surfing on the web last week. Looking for fresh, intriguing tips, inspiring recipes that We have never tried before, to surprise my loved ones with. Hunting for a long time but could not discover lots of interesting things. Right before I thought to give up on it, I ran across this yummy and easy treat simply by chance. It seemed so delicious on its snapshot, that required fast actions.

It had been not difficult to imagine the way it’s created, how it tastes and how much boyfriend will probably want it. Actually, it is very simple to delight the guy in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyways, I got into the page: Suncakemom and simply used the simple instuctions that had been accompanied by great pics of the task. It really makes life much simpler. I could suppose it is a slight hassle to take pics down the middle of baking in the kitchen as you usually have gross hands so I pretty appreciate the effort and time she placed in to make this post .

Having said that I’m empowered to present my own, personal recipes similarly. Many thanks for the idea.

I had been fine tuning the original formula to make it for the taste of my loved ones. I must tell you it had been an incredible outcome. They enjoyed the flavor, the structure and enjoyed having a treat such as this in the midst of a hectic workweek. They quite simply demanded more, more and more. So the next occasion I am not going to make the same mistake. I am going to multiply the amount .

For more Almond flour muffins recipe check out SunCakeMom

Measure and grind flax seed until it has flour consistency. Also ground almond to flour if necessary.

Crack and separate the eggs.

Beat egg whites until hard peaks form.

Beat yolks until they get light yellowish color.

Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well.

Mix the rest of the dry ingredients ( flax seed flour, ground almond and baking powder) in a bowl.

Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully

Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.

Pour batter into the cupcake holders and if there are some ground almond in the cupboard don’t hold back!

Decorate with any toppings of preference.

Pop it in the preheated 356°F / 180°C oven for 25 minutes.

Check it after 20 minutes (depending on the oven it could be ready earlier or later.) Use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes.

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