I have been gluten free for over two years and hadn’t, until now, gotten into almond flour. I spent all Saturday morning experimenting with almond flour, eggs and different combinations of flavors. These yummy muffins are the result of that Saturday morning. They are DELICIOUS. My kids took to them as well. All I heard while the crumbs were falling from their mouths was, “Mommy, these are so good!” They ate so many I had to make another batch for myself.

Ingredients:

1.5 cups of almond flour

1 tsp of baking soda

1 tsp of baking powder

1/4 tsp of salt

1 tsp vanilla

1/4 cup of 100% maple syrup

1/4 cup fresh squeezed lemon juice

3 eggs

3 tablespoons of melted butter (you could use melted coconut oil instead)

raspberries

Directions:

Preheat oven to 350. Mix all the ingredients (except raspberries) together. Scoop into muffin cups. (makes about 11 muffins) Add a raspberry or two to each muffin top. Bake for 20 minutes. Take them out of the oven and let them cool.

Enjoy!