I have been experimenting with using almond meal/flour in muffins. My previous attempts used only almond meal and no other flours. I am sure you can produce some pretty good muffins that way, but I wasn’t able to do it. Besides, I didn’t like having that much nut flour in my muffin. Even a small one felt too heavy to eat all at once.
So I compromised. This recipe uses one cup of almond meal/flour but it also uses sweet rice flour and starches. I love the way they turned out—soft and moist. I wouldn’t have guessed there was almond meal in them, but I like the fact that it lowers the carbs and increases the protein.
And now I can breathe a sigh of relief that I finally came up with a muffin recipe for March’s muffin theme at Gluten-Free Wednesdays.
- 1 cup almond meal/flour
- ½ cup sweet rice flour
- ½ cup + 2 Tablespoons potato starch
- ¼ cup tapioca starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup sugar
- ¼ cup melted coconut oil (or cooking oil of choice)
- 1 cup milk or milk substitute (I used Almond Breeze original)
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup dried cranberries or raisins
- Preheat oven to 400°.
- In a mixing bowl, combine the dry ingredients with a whisk.
- In a small bowl, lightly beat together the milk and eggs. Add the vanilla.
- Pour the coconut oil into the dry ingredients and gently mix with a fork.
- Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.
- Stir in the cranberries or raisins.
- Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for five minutes then transfer to a wire rack to cool completely.
Ingredients in this recipe can be found on Amazon. Most of them can also be bought in cases which usually saves money. Subscribe and save is another way to save on these items. The following are affiliate links.
- almond meal/flour
- sweet rice flour
- potato starch
- tapioca starch/flour
- xanthan gum
- coconut oil
- dried cranberries
This recipe is linked to Shirley’s March Muffin Madness.