My friend Jessica’s amazing muffins.

The last time we went to Brimfield, Jessica made gluten-free muffins.  I’ll admit that I was VERY hesitant.  Gluten-free?  How could they be anything but cardboard?  Man, was I wrong.  This is why I’m posting the recipe.  These muffins are AMAZING.

They’re a taste of fall … nutty, cinnamony, and so satisfying.

Grab your mixing bowls!  This gives me another opportunity to use the Pyrex set I bought at Brimfield during one of our first trips!

Vintage Pyrex mixing bowl set.

Vintage Pyrex mixing bowl set.

Get your mise en place:

Muffins
2 1/2 cups almond flour
1 cup chopped pecans
1/4 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs
1/2 cup yogurt or apple sauce (Following Jessica’s lead, I use the apple sauce)
1/2 cup honey

Topping (The topping is what puts these muffins over the top!)
1 Tbsp ground cinnamon
2 Tbsp honey
1 Tbsp unsalted butter, melted

Directions:

  1. Combine the topping ingredients in a small bowl, mix well and set aside.
  2. Heat the oven to 325F.
  3. Line a regular size 12 muffin baking pan with large baking cups.
  4. Combine the almond flour, pecans, salt, baking soda, and cinnamon in a medium bowl.
  5. Combine the eggs, yogurt (or applesauce), and honey in a separate larger bowl.
  6. Add the dry ingredients to the wet and mix well.
  7. Evenly fill each baking cup with the batter.  The cups will be about 3/4 full.
  8. Drizzle the topping over each muffin (prior to baking).
  9. Bake for 20 – 25 minutes.
  10. Test with a toothpick.
  11. Bake longer if necessary or remove and let cool.
  12. Taste and be shocked that gluten free muffins can taste this amazing!

 I hope you enjoy these muffins as much as we do!

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