“You can experiment by adding different flavor combinations including: date walnut, lemon poppyseed, dried cranberries with white chocolate chips, or cinnamon raisin. Second, you can scale up the recipe and make as many muffins as you like. Double it for 15 muffins.”
READY IN:
20mins
SERVES:
7
YIELD:
7 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine almond flour and baking soda.
  2. In a large bowl combine eggs, syrup and vinegar.
  3. Stir dry ingredients into wet, mixing until combined.
  4. Scoop about 1/4 cup of batter at a time into paper lined muffin pan.
  5. Bake at 350° for 15 minutes, until slightly browned around the edges.
  6. Cool in the pan for 1/2 hour.

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