Gluten-Free Olive Oil Muffins

By Nuvo Olive OIl
on October 11, 2017

 

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

 

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