Light, nutty and moist – these gluten free muffins will have you coming back for more!
I decided to create my first ever gluten-free muffin recipe. Although I don’t follow a strict GF diet, I have been intrigued by almond flour for quite awhile which just so happens to be the ideal wheat alternative for baking. Added bonus? Almond flour is loaded in health benefits:
- Protein packed: a serving of almond flour provides 5 grams of cholesterol-free protein.
- Full of vitamins and minerals including magnesium, Vitamin E, potassium and more.
- Great source of dietary fiber providing 3 grams per serving (as compared to just .6 of a gram in white flour.)
- Rich in mono-unsaturated fatty acids. (These muffins are also made with olive oil so you are getting a double dose of these heart-healthy fats!)
Of course, the million dollar question: “How do they taste?!” If you’re looking for a moist, nutty and fluffy muffin that won’t go straight to your hips, this one is for you! My 12 month old has eaten three of them in the past 24 hours and I’m right there with him. It’s a good thing they are so healthy!
Pre-heat oven to 350 and line 12 muffin tins with baking cups.
In a medium bowl, whisk together almond flour, baking soda and salt; set aside.
With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. Should be enough for 12 muffins.
Bake for 25 minutes then let cool on cooling rack.