These are some of the best muffins Geoff and I have ever tasted – including those we’d tried before going gluten free. But we figured they would be since the blog’s preamble to the recipe included: “This one is for you Mom, to give you some good recipes for the 5lb bag of almond flour I convinced you to buy!” Who wouldn’t post their absolute best almond flour recipe after saying that!
Geoff and I were intrigued by these muffins because they looked an awful lot like some almond flour muffins we’d purchased at a farmer’s market while on holiday and had been yearning for ever since. It turns out these are actually better than those market muffins. Thanks so much to Nourishment for Living Well for the recipe.
Read our review and find the recipe below.
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The recipe was simply laid out and easy to follow.
The muffins are truly awesome. They taste like a moist bran muffin, so moist you don’t need any butter – another way they are healthy! If you are from Canada, you will know what I mean when I say they taste like a Tim Horton’s cranberry-blueberry bran muffin, only we think these are better. Can’t wait to try adding all kinds of other berries and fruit.
One of the issues with gf baking is that items often don’t have staying power so we tried to eat them over as many days as possible to see how well they stood up. We could only make it three days without finishing them all (oops!), but even on day three they were still moist and tasty. In fact, as the days went on, they held together even better. We kept them in the fridge as is recommended.
WHAT WE DID DIFFERENTLY:
We added 1 teaspoon of xanthan gum to the dry mix. No reason. It just seems odd to bake without it now.
They ended up taking a bit longer in the oven – 25 – 30 minutes – but that could be because we don’t have a convection oven.
Check out our pina colada muffins based on this recipe from Nourishment for Living Well:
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