A Guide to Feeding our Future

By: Susan Kingston, RHN – Montreal, QC

This is a delicious and easy gluten- and dairy-free muffin recipe that is hard to beat. For all of you that are gluten free, this is a winner!

almond muffin

Ingredients:

  • 2½ cups almond flour
  • ¾ tsp baking soda
  • ½ tsp Himalayan salt
  • 3 large eggs
  • ⅓ cup unsweetened pumpkin puree, thawed winter squash puree, butternut squash puree, unsweetened apple sauce, or mashed very ripe banana
  • 2 TBSP honey, agave nectar or maple syrup
  • 2 TSBP coconut oil or butter (melted)
  • 1 tsp vinegar (cider)
  • Optional Flavourings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
  • Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple) or ½ cup dried fruit/cacao nibs/chopped nuts/seeds

Directions:

  1. Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
  2. In a large bowl, whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
  3. In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
  4. Add the wet ingredients to the dry ingredients, stirring until blended (fold in any optional stir-ins, if using).
  5. Divide batter evenly among prepared cups.
  6. Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges.
  7. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.
  8. Enjoy!
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