Almond Flour Muffinsprinter friendly 4 ounces blanched almond flour (about 1 cup) 4 ounces eggs (about 2 large eggs) 1 ounce agave nectar or honey (around 1 tablespoon) ¼ teaspoon baking soda ½ teaspoon apple cider vinegar In a medium bowl, combine almond flour and baking soda In a large bowl combine eggs, agave and vinegar Stir dry ingredients into wet, mixing until combined Scoop about ¼ cup of batter at a time into a paper lined muffin pan Bake at 350° for 15 minutes, until slightly browned around the edges Cool in the pan for ½ hour Serve with butter and raspberry jam Makes 4 muffins

Almond Flour Muffinsprinter friendly
4 ounces blanched almond flour (about 1 cup)
4 ounces eggs (about 2 large eggs)
1 ounce agave nectar or honey (around 1 tablespoon)
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, agave and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
Serve with butter and raspberry jam
Makes 4 muffins