I think it's fair to say that I love carbs. Tasty, sweet, savory, gluten-licious carbs. Whether in muffin, donut, sourdough bread, waffle, or French toast form, I love them all. However, though I think I'm far from gluten-intolerant, I have to admit that sometimes after eating a lot of bread (I'm looking at you, slices of french bread smeared with roasted garlic or dipped in olive oil), I do have a bit of a stomach funk the next day. TMI?
So, long story short, I don't think it would be a terrible thing if I looked into gluten-free alternatives to use in baked goods. Enter in almond flour -- definitely more expensive than all-purpose flour -- but also gluten-free. I found a recipe for blueberry muffins made with almond flour, and, after a few tweaks, came up with a recipe that tastes just as good as the real deal. The muffin tops definitely aren't quite as impressive as in other muffins I've baked in the past, but I suppose as long as the muffins taste good, I can overlook that teeny downside.
Gluten-Free Lemon-Blueberry Muffins (adapted from this recipe)
makes 12 muffins
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 egg whites1/4 cup 100% pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons coconut oil
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 cup fresh blueberries
1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners or spray with cooking spray. Set aside.
2. In the bowl of a food processor, sift together the flour, baking soda, and salt. Add in the eggs, white whites, syrup, apple cider vinegar, vanilla, coconut oil, lemon zest, and lemon juice.
3. Process until the batter is well-blended and smooth.
4. Stir in the blueberries.
5. Spoon the muffin batter into the prepared muffin tin.
6. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool completely on a wire rack.