Gluten Free Muffins

These muffins are made from nut flour and are low in carbohydrates.  Filling and delicious!

2 1/2 c almond flour or rice flour
1/4 c coconut oil or butter
4 Tbsp. agave nectar or honey
1/2 tsp. baking soda
1/4 tsp. sea salt
3 eggs
1/2 c+ raisins
2 tsp. vanilla extract
2 tsp. almond extract
1 Tbsp. cinnamon

Put almond or rice flour in a mixing bowl.  Add baking soda, sea salt and cinnamon to taste. Add raisins to this mix as well and stir a bit to combine ingredients. In a separate bowl, combine eggs, agave nectar, sunflower oil, vanilla and almond extract.

Mix liquid ingredients with a whisk until well blended and pour into dry ingredients.  Stir until well mixed.  Spoon into paper lined muffin tins. (Makes 12 regular sized or 24 mini sized.)

Bake in preheated 350 degree oven for 15-20 minutes.  Check to see if they are finished cooking by inserting a metal kebob skewer or a toothpick.  If it comes out clean, they are done.

Enjoy!!

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Becky Mauldin, N.D. is a Naturopath, teacher, speaker, and author.  She has authored two gluten-free cookbooks, Vibrant Health and Recipes for Life. Her story of recovery from an incurable illness has inspired many people around the world. She is known for making a healthy diet achievable for real people and real life.

Connect with her on Facebook and let her know what you think of this post. 

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3 Responses to Gluten Free Muffins

  1. Donte Rutenberg says:

    While wild almond species are toxic, domesticated almonds are not; Jared Diamond argues that a common genetic mutation causes an absence of glycoside amygdalin, and this mutant was grown by early farmers, “at first unintentionally in the garbage heaps, and later intentionally in their orchards”. -

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  2. Linda says:

    I'm anxious to try these with almond flour.  They look great.  Thanks for sharing them at Gluten-Free Wednesdays.

    • Becky Mauldin says:

      You are welcome!  I hope you enjoy them.  Thanks for featuring the recipe on your latest blog post. 

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