Savory Almond Flour Muffins
Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly morn meal? Savory Almond Flour Muffins could be a spectacular recipe to try. This recipe serves 9. One portion of this dish contains approximately 6g of protein, 17g of fat, and a total of 206 calories. For 56 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of tapioca flour, eggs, coconut sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 49 people were impressed by this recipe. It is brought to you by Jans Sushi Bar. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so outstanding. If you like this recipe, take a look at these similar recipes: Savory Zucchini Almond Flour Waffles, Almond Flour Muffins, and Peach coconut almond flour muffins.
Servings: 9
Ingredients:
1 1/2 cups almond flour
1/2 teaspoon baking soda
2 tablespoons coconut sugar
3 large eggs, lightly beaten
2 tablespoons potato starch
1/4 cup high-oleic safflower oil
1/2 teaspoon kosher sea salt
1/4 cup tapioca flour
1/4 cup water
Equipment:
wooden spoon
muffin liners
muffin tray
whisk
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat the oven to 350 F. Generously grease 9 cups of a one-dozen muffin tin.In a large bowl, whisk together the almond and tapioca flour, potato starch, salt, baking soda and coconut sugar..Stir the eggs, oil and water into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined.Divide the batter equally between the 9 greased muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.Allow the muffins to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.Nutrition (per serving): 201 calories, 15.7g total fat, 62mg cholesterol, 199.5mg sodium, 162.4mg potassium, 9.3g carbohydrates, 2.3g fiber, 2.4g sugar, 2.3g protein
Step by step:
1. Preheat the oven to 350 F. Generously grease 9 cups of a one-dozen muffin tin.In a large bowl, whisk together the almond and tapioca flour, potato starch, salt, baking soda and coconut sugar..Stir the eggs, oil and water into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined.Divide the batter equally between the 9 greased muffin cups.
2. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.Allow the muffins to cool for 5 minutes before removing from the pan.
3. Serve warm or at room temperature.Nutrition (per serving): 201 calories, 15.7g total fat, 62mg cholesterol, 199.5mg sodium, 162.4mg potassium, 9.3g carbohydrates, 2.3g fiber, 2.4g sugar, 2.3g protein
Nutrition Information:
covered percent of daily need
