ALMOND FLOUR CINNAMON MUFFINS

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Almond flour muffins are great for a gluten-free and low FODMAP breakfast or snack. They also stay fresh for several days so you can bake on a batch on the weekend for the busy week. If you like cinnamon, and you’re looking for a gluten-free low FODMAP muffin, you’ll want to try making these almond flour cinnamon muffins.

These muffins are simple to make. Start by whisking the wet ingredients and then stir in the dry ingredients until combined. This recipe will make 10 muffins so evenly divide the batter into 10 muffin tins and bake 20 minutes at 350℉.

Muffins can stay fresh up to 5 days if you store them in an airtight container either at room temperature or in the fridge. Since they last several days, they’re good to prep ahead of time for breakfast or snacks during the workweek. You can pop one in the microwave for about 15 seconds if you want to warm it up before eating it.

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Gluten-free and low FODMAP almond flour cinnamon muffins. So easy to make, try a batch of these healthy muffins for a grab and go breakfast or snack.

Ingredients

  • 3 eggs
  • 1/3 cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 tsp pure vanilla extract
  • 2 cups almond flour
  • 1 tablespoon cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 350℉.
  • In a large bowl, whisk the eggs, coconut oil, maple syrup, and vanilla extract.
  • Add the almond flour, cinnamon, baking powder, and salt. Stir to combine. 
  • Spoon the batter into 10 muffin tins and bake for 22 minutes until the tops are golden brown.