Gluten-Free Olive Oil Muffins

PREP TIME                                     COOK TIME

10 minutes                                       20 Minutes

TOTAL TIME

30 minutes

SERVINGS: 6-8 servings

INGREDIENTS

• 2 tablespoons Nuvo extra-virgin olive oil, plus more for the pan
• 2 cups almond flour (very finely ground almonds)
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons plain yogurt
• 1 cup fresh blueberries and/or walnuts or dried fruit

INSTRUCTIONS

1. Preheat the oven to 425 degrees. Grease 6 to 8 wells of a standard muffin pan with a little oil, or line the wells with paper baking cups.
2. Use a fork to whisk together the almond flour, sugar, baking soda, salt and cinnamon in a mixing bowl.
3. Combine the eggs, the 2 tablespoons of oil, the vanilla extract and yogurt in a separate bowl. Gently stir that mixture into the flour mixture; the batter will be fairly stiff. Gently fold in the fruit and/or nuts.
4. Divide the batter evenly among the 6 to 8 wells, filling them almost to the brim. Bake for 5 minutes, then reduce the oven temperature to 350 degrees; bake for 15 to 20 minutes or until the muffins are lightly golden and thoroughly dry on top.
5. Transfer the muffins to a wire rack to cool slightly before serving.

RECIPE NOTES

The baked, cooled muffins can be frozen for up to 1 month, wrapped individually in plastic wrap and sealed in a zip-top bag.