Using almond flour and a little bit of all-purpose gluten free flour, these gluten free almond muffins are incredible. They are just like little cakes. You have a lot less guilt using high-protein nut flour, but fulfill your sweet cravings. Then adding grapes cause an almost homemade jam affect. Yum!
Moist gluten free almonds muffins using grapes that turn into a jam-like texture once baked are the thing to make this fall! They make a great grab and go breakfast.
Ingredients:
1/2 cup unsalted butter, at room temperature (or Earth Balance dairy-free spread)
Preheat oven to 400ºF. Oil or butter 9 cups of a muffin pan; and set aside.
In the bowl of your mixer, add butter and sugar. Cream on medium speed until light and fluffy, about 5 minutes.
Add eggs, one at a time and beating after each addition.
Add almond flour, all-purpose gluten-free flour, orange zest, vanilla extract, and salt. Beat on low speed just until combined.
Distribute batter between 9 cups. Push 4 grape halves into each of the batter cups.
Bake on center shelf for 20 minutes. Rotate pan after 10 minutes for even browning and baking.Test for doneness by pushing a toothpick into the center of a muffin. When it comes out clean it is done.
Transfer to a wire rack to cool in pan for about 10 minutes. Remove from pan and cool on a wire rack or serve warm with butter or cream cheese.