Almond-Flax Muffins

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
 

Ingredients

  • 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

Preparation

  1. Preheat oven to 350 F.
  2. Mix together all ingredients in a bowl.
  3. Pour into greased 7" loaf pan or muffin tins
  4. Bake at 350 for 30-35 minutes
  5. Serve with drizzled honey--yum!

Additional notes

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. 

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Did you try this recipe?
Did you make any substitutions or have any suggestions? 

Let me know what you thought!