Gluten free, almond flour, cupcakes, healthy cupcakes, baking, fruit topping

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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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