Heat your oven to 375° F and line a muffin pan with 9 liners (or grease the pan very very well).
In a medium bowl, stir together the almond flour, oats, baking powder, and salt.
Bake until brown and a toothpick inserted into a muffin comes out clean, 15-18 minutes. Allow to cool for 10 minutes in the pan, then transfer the muffins to a wire rack to finish cooling (or eat them warm!). As is always the case with muffins, these muffins are best eaten the day they are made, but I found they store pretty well if I kept them in the fridge.
My husband despises all things gluten-free, so when I had to go dairy/gluten free for health reasons (which was hard in itself, after 32 years of loving gluten and dairy), he was skeptical of anything I cooked that was GF. Well, when he took a bite of these gems, he went back for seconds! It was super delicious! I subbed out oats for GF flour, and did 1 1/4 cups almond meal (because I blanched mine from scratch and couldn't be bothered to make more- lazy!) and 1 1/4 cups GF flour , and they still tasted amazing. Thank you. This one is a keeper for us!
These are delicious, best gluten free muffins I have tried. I didn't have quite enough almond meal, so I replaced 1/2 cup with buckwheat flour. They still turned out great!
Made with two small super ripe bananas and only 2oz chocolate, got 12 muffins. Cooled in pan but still really delicate. I'm thinking breakfast: muffin with yogurt in a bowl! Taste great, just delicate.
Made these with raspberries instead of pear and they were absolutely delicious. My toddler couldn't get enough! I took a couple out at the 10 minute mark and they were quite crumbly so I waited for the others to cool completely in the pan-- and they came right out with no problem. Thanks for a wonderful recipe.
OMG. My sister made...they are delicious. EVERYONE MUST TRY THESE.
These muffins are excellent. The pear and chocolate combination is great! I actually subbed shredded zucchini for the oats and great results.
Yum. I'll have to try them with zucchini.
These were SO good. The combination of flavors are perfect. My batch came out a bit soft and crumbly at the same time. But they still tasted fantastic. It could have been because I couldn't wait the ten minutes to cool before I tried one! Thanks for the recipe!
Do you think I could sub maple syrup for the honey?
Yeah, in retrospect that was clearly a silly question. I made them this morning with maple syrup and subbed in half a cup of gluten-free flour because I only had 1.5 cups of almond flour. They came out delicious!
Not a silly question at all! It's always a good idea to just ask. :) Glad you liked them!