Bright, easy & nutty! Genius gluten free almond muffins are a real delight. Delicious on their own, or try them with a cup of tea or coffee.
Few years ago, friend of mine invited me for an afternoon tea and she served this delicious cake that I couldn’t help myself but ask for the recipe. So, I changed it a bit and substituted few ingredients. I turned the recipe into a healthy, gluten and dairy free twist of the classic Santiago Cake.
The reasons I used ground almonds? Because almonds are high in monounsaturated fats. The same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. A study published in the British Journal of Nutrition indicates that when foods independently known to lower cholesterol, such as almonds, are combined in a healthy way of eating, the beneficial effects are additive. In addition to their cholesterol-lowering effects, almonds’ ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds. In addition to healthy fats and vitamin E, a quarter-cup of almonds contains 62 mg of magnesium plus 162 mg of potassium.
I believe that eating almonds reduced the glycemic index (GI) of the meal and subjects’ rise in blood sugar in a dose-dependent manner. The more almonds consumed, the lower the meal’s GI and the less the rise in subjects’ blood sugar after eating.
These muffins taste best after they’ve had time to cool completely.
To store the muffins, line a sealable container with a sheet of paper towels. Arrange them in a single layer and cover with another sheet of paper towels to absorb any excess moisture.
Must try: Gluten Free Coconut Cake
“Happiness is … Freshly baked muffins.”
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Gluten Free Almond Muffins
Equipment
- Food processor
Ingredients
- 350 g Ground almonds
- 50 g Desiccated coconut (plus extra to sprinkle on the top)
- 3 Eggs
- 100 ml Rose water
- 2 tbsp Stevia (substitute with honey, maple syrup or sugar)
- 1 pinch Ground cinnamon
- Zest of 1 lemon
- 2 tbsp Icing sugar
Instructions
- Preheat the oven to 190°C ~375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- In a food processor, combine ground almonds, desiccated coconut, eggs, rose water, stevia, lemon zest and cinnamon. Pulse for 1-2 minutes until smooth.
- Scoop the mixture into the prepared muffin tin. Sprinkle some desiccated coconut on the top.
- Bake the muffins for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Allow the muffins to cool down for about 10 minutes and dust some icing sugar on the top.
- Enjoy!