When it comes to baking, I am not the best at winging it. I feel like I pre-face almost every baking recipe this way, but I think that’s because I am always a little surprised when my baking sessions go well. I usually have some type of reference to work off of and go from there, so I’m not going in completely blind. But still – baking risks are scary for me. Cooking? No problem. Baking? Eh…
BUT I’ve been doing really well with my baking lately, and I’m confident enough to say that I think I’ve actually learned a thing or two about baking over the last few weeks. Summer is certainly an odd time to practice and learn about baking but I wanted to get through this phase so I would be ready for baking season. And it’s finally just around the corner!
I’ve been working with almond flour lately, so I wanted to nail down a really simple almond flour muffin recipe. The almond flour cookies breakfast cookies from a few weeks back were soft and perfect, just how I wanted, so that gave me some confidence. I do plan on experimenting with more flours and different recipes this season, but this almond flour recipe is super simple and a great way to kick things off. And to me, there are few things greater than a really good muffin recipe during baking season. Plus, if you dig it, they are completely Paleo-friendly!
Almond Flour Muffins [Paleo]
- 1 cup almond flour (I used Almond Pro)
- 2 large eggs (I use pasture-raised)
- 1 cup unsweetened non-dairy milk (I used cashew)
- ½ tsp apple cider vinegar
- 1 tbsp maple syrup
- ¾ tsp baking powder
- 2 tsp cinnamon
- ¼ tsp pure vanilla extract
- optional: chopped nuts and seeds
- Preheat oven to 350 F
- Combine dry ingredients in a medium bowl
- Combine wet ingredients in a small bowl and whisk
- Slowly add wet ingredients to dry ingredients, while mixing
- Pour mixture into a greased muffin tin or silicon muffin mold (I place my silicon muffin mold into my muffin tray)
- Bake at 350 F for 50-60 minutes until brown on the edges (when you start to smell them, test them with a toothpick and make sure it comes out clean)
- Let cool for 30 minutes
- Enjoy and store in a sealed container (they will soften as they are stored)
That’s it! These were super easy to make and were perfect for snacks and breakfast. I ate a few in the morning with almond butter and an apple, while Chris ate them as is. I hope you decide to give this recipe a try! Enjoy!!