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 Listen to the interview with Nancy Harmon Jenkins author of  Virgin Territory: Exploring The World of Olive Oil

gluten free olive oil muffins 

Gluten Free Olive Oil Muffins

6-8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for the pan
  • 2 cups almond flour (very finely ground blanched 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

 

Directions

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.

Use a fork to whisk together the almond flour, sugar, baking soda, salt and cinnamon in a mixing bowl.

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.

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.

Transfer the muffins to a wire rack to cool slightly before serving.