Almond Flour Muffins
- 4 ounces blanched almond flour (about 1 cup)
- 4 ounces eggs (about 2 large eggs)
- 1 ounce agave nectar
(around 1 tablespoon)
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- In a medium bowl, combine almond flour and baking soda
- In a large bowl combine eggs, agave and vinegar
- Stir dry ingredients into wet, mixing until combined
- Scoop about ¼ cup of batter at a time into paper lined
muffin pan
- Bake at 350° for 15 minutes, until slightly browned around the edges
- Cool in the pan for ½ hour
- Serve with butter and raspberry jam
Makes 4 muffins
Stolen From HERE!
