Almond Flour Muffins

Although we are not gluten-free, I try and serve my family gluten-free options. My husband has a sensitivity to gluten and I just feel like the more variety, the better. Too much of one thing is never a good thing, right?

Here are some guilt-free mini muffins that my girls can't resist out of the oven.

Almond Flour Muffins
Makes 18 Mini Muffins

Ingredients:

1 3/4 cup Almond Flour (Or Almond Meal)
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/4 cup Coconut Oil (melted)
2-3 tablespoons Agave or Honey
3 eggs (room temperature is best)
1-2 teaspoons of Vanilla Extract

Directions:

Preheat the oven to 350 degrees. Liberally spray the muffin pan with oil (I like to use coconut oil spray).

In a big bowl, mix the coconut oil, agave or honey, eggs and vanilla extract together. Add in the almond flour, salt and baking soda. Combine gently. At this point, you can add whatever you would like. I like to keep some plain and add dark chocolate chips or blueberries to the others.

With a small tablespoon scooper or regular spoon, pour the batter into the muffin pan. Bake for 12 minutes or just until a toothpick comes out clean.

Enjoy just as they are or drizzle on a little honey or agave!