Almond Flour Cinnamon Muffins -

Almond Flour Cinnamon Muffins

These maple pecan paleo muffins are the perfect texture. You'd never know they're dairy free and gluten free! Eat these maple pecan muffins for a fun breakfast or healthy snack.

Course Muffins

Cuisine American

Keyword gluten free, gluten free muffins, maple, paleo, pecan

Diet dairy free, gluten free, paleo, refined sugar free

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Author Jill from Simply Jillicious

Ingredients

2 1/2 cups almond flour
1/3 cup arrowroot powder
2 teaspoons baking powder aluminum free is best
1/2 teaspoon sea salt
2 teaspoons cinnamon
2 eggs
1/2 cup pure maple syrup
1/2 teaspoon vanilla extract
1/3 cup avocado oil can sub melted coconut oil
1/2 heaping cup pecans roughly chopped
more chopped pecans for topping optional

Instructions

Preheat the oven to 350°F and line a muffin tin with parchment liners.
Whisk the almond flour, arrowroot powder, baking powder, salt and cinnamon in a medium sized mixing bowl.
Add in the eggs, maple syrup, oil, and vanilla and stir until a batter is formed.
Chop the pecans and mix them into the batter.
Scoop the batter into your lined muffin tin. I like to use a large ice cream scoop so all the muffins are roughly the same size. Fill each liner about 3/4 of the way full.
Bake for 15-17 minutes. (Mine were perfect at 15 but all ovens vary). Remove from the pan and let the muffins come to room temperature before eating. Enjoy!