We enjoy these muffins when we want a little bread-y treat with a bowl of soup or just because. They are super easy to make! More often than not they are an after-thought to finishing the main course, "Ya know, it would be nice to have some little muffins with this!" And that's when I whip them up and pop them in the oven! Thank you sister-in-love, Linnea Lei, for passing them along to me!
Makes 1 mini loaf pan or approximately 6 muffins
Preparation: 5 minutes
Cook: 30-35 minutes
Total Time: 40 minutes
- 1 1/2 cups almond flour
- 3/4 cup arrowroot powder
- 1/4 cup flax meal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 eggs
- 1 teaspoon honey
- 1 teaspoon cider vinegar
- Preheat oven to 350 F.
- Mix together all ingredients in a bowl.
- Pour into greased 7" loaf pan or muffin tins
- Bake at 350 for 30-35 minutes
- Serve with drizzled honey--yum!
Be aware of the expiration date of your milled flax--the last batch of these I made tasted awful and I found out it was because my huge bag of flax powder from Costco had expired and tasted terrible. I didn't recognize the smell was any different when I opened the bag, but then again, I am currently pregnant and the most random things smell terrible to me.
Did you try this recipe?
Did you make any substitutions or have any suggestions?
Let me know what you thought!