Gluten Free Muffins

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Gluten Free Muffins

These incredibly tasty gluten free muffins are light and fluffy. They are at least as good as “regular” muffins, and with 9 grams net carbs and 9 grams of protein per muffin, are a far better breakfast choice.

Gluten Free Muffins
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Gluten-Free, Low-Carb, Primal
Yield: 9 muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line 9 muffin cups with paper liners and brush the liners with melted butter.
  2. In a large bowl, whisk together the almond flour, baking soda, kosher salt and cinnamon.
  3. In a medium bowl, whisk together the eggs, xylitol, vanilla and yogurt.
  4. Add the liquid mixture to the dry mixture, mixing with a rubber spatula until well-incorporated.
  5. Using a 4-tablespoon ice cream scoop, divide the batter among the prepared muffin cups.
  6. Bake 20-25 minutes, until browned. Keep an eye on the muffins during the last 5 minutes - they tend to remain pale, then brown rapidly.
  7. Cool in pan on a cooling rack for 5 minutes, then transfer to the cooling rack and cool 10 more minutes before enjoying.
  8. Keep leftovers in the fridge for a few days, in a sealed container. Warm briefly in the microwave (5 seconds per muffin) before enjoying.
Notes
I haven't tried making these gluten free muffins with a different almond flour, but I assume that any blanched almond flour will work.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 219; Fat: 16g; Carbohydrates: 12g; Sugar: 0g; Sodium: 209mg; Fiber: 3g; Protein: 9g

Gluten Free Muffins

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