Gluten Free Almond Muffins

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No, I’m not going Gluten-Free or Vegan but there is something magical about almond flour. I love working with it. Almonds are superfood. Period. I snack on lightly roasted almonds, I eat spoonful of almond butter whenever I have a snack attack and these days, I bake a lot with almond flour. Oh these Gluten free Almond muffins have no added fat in them either – No butter or no oil.

This Gluten-Free Almond Flour Muffins are made with just 3 ingredients. Seriously!! And you have the choice of also baking it as a cake instead of muffins. Either way, you won’t be disappointed with these Gluten-Free Almond Flour Muffins.

These Gluten Free Almond Flour muffins are very similar to Spanish almond cake or widely known as tarta de Santiago which is a traditional Spanish cake.

If you want to try a few other Almond Flour recipes then here are my suggestions –

NOTES

• Almond flour– You must use blanched almond flour, not almond meal. The latter will yield a heavy and dense muffin, much darker in color.
• Baking powder– Gives the muffins some rise and fluffiness.
• Salt– Brings out the natural sweetness of the muffins.
• Granulated sweetener of choice– I used sugar but you can use either monk fruit sweetener
• Eggs– Room temperature eggs, not refrigerated ones. You can use egg replacement. Use ¼ cup yogurt to replace one egg.
• Cake- These will sink a little after they come out of the oven. Its expected.

INGREDIENTS

• 3 eggs , room temperature or ¾ cup thick yogurt (strain the yogurt to ¾ cup)
• ¾ cup or 150 gr sugar
• 2 cups or 175 gr almond flour
• ½ tsp baking powder
• ¼ tsp salt
• Zest of 2 lemons
• 1 table spoon vanilla essence
• icing sugar , or dusting on top

For the topping

• 2 cups/225 gr powdered sugar
• 2 spoons of any jam (I used fig)

METHOD with Eggs

• Preheat oven at 350ºF (180ºC)
• Prepare your muffin liners/cake pan/spring foam pan by brushing them with butter.
• Add eggs and sugar into a bowl and whisk until the mixture turns light & fluffy
• Add the rest of the ingredients and using a spatula, gently fold everything until well combined.
• Bake for 40 minutes or until golden brown and fully cooked.
• Cool completely.
• Top with Jam mixed powdered sugar or just dust with powdered sugar
• Slice and serve, enjoy!

METHOD without Eggs

• Preheat oven at 350ºF (180ºC)
• Prepare your muffin liners/cake pan/spring foam pan by brushing them with butter.
• Add yogurt and sugar into a bowl and whisk until the mixture turns light & fluffy
• Add the rest of the ingredients and using a spatula, gently fold everything until well combined.
• Bake for 40 minutes or until golden brown and fully cooked.
• Cool completely.
• Top with Jam mixed powdered sugar or just dust with powdered sugar
• Slice and serve, enjoy!

PIN for LATER

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