I found this awesome recipe for gluten-free muffins (grain free muffins) by Laura Dolson on about.com – and I had to share.
Of course, I made a few small adjustments according to my personal nutrition philosophies and tastes. I like these muffins because not only do they taste great plain (kind of like corn muffins) and provide tons of protein, but they also have so much potential versatility. You can sweeten them more and add fruit/nuts to the batter for a breakfast treat. Or you can make them more savory by adding sharp cheddar and chili peppers (I can’t wait to try this!) or other savory muffin items like herbs or chunks of ham. Let your imagination run wild, and then be sure to let me know how your recipe turns out.
Photo by Rachel Duff
2 cups almond flour (you can easily make your own, but I bought mine already ground)
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup (1 stick) butter, melted (I used Kerrygold salted butter, from grass-fed cows)
4 pastured eggs
1/3 c half and half (I used Straus, from grass-fed cows)
2 heaping tbsp honey
Preheat oven to 350 F. Grease a muffin tin with a high smoke point oil, such as ghee or lard. (I like to melt it first then spread it on with a brush or paper towel.) In a large bowl, mix dry ingredients. Then add wet ingredients and mix well. Fill each muffin cup no more than 2/3 full and bake ~15 minutes until slightly golden. After a few minutes out of the oven, remove from tin and place on a cooling rack. Best eaten fresh and warm or reheated in a toaster oven. Enjoy!