Paleo Almond Flour Recipe - cooking recipe

Ingredients

2 1/2 cups almond flour or 2 1/2 cups almond meal
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs
1/3 cup applesauce
2 2 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons coconut oil (melted) or 2 tablespoons vegetable oil
1 teaspoon white vinegar or 1 teaspoon cider vinegar
1 1 teaspoon citrus zest or 1 teaspoon cinnamon
1 1 cup chopped nuts or 1 cup seeds

Preparation

Preheat oven to 350°F Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
Divide batter evenly among prepared cups.
Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.