![]() ![]() Yogurt adds moisture and softness to baked goods. Greek Yogurt: Use plain yogurt with no flavor.Binding agents are especially important when baking with almond flour. Eggs: Eggs work as a binding agent to hold these muffins together.It adds more moisture and softness compared to granulated sugar. Brown Sugar: Brown sugar is the best type of sugar for these muffins. ![]() This can be substituted for margarine if you prefer. If you are following a strict gluten free diet, make sure to use a gluten free rolled oats. Instant and steel cut oats won’t work well for this recipe. Rolled Oats: Use rolled or old fashioned oats.These add more moisture and sweetness to the muffins. Bananas: Use ripe bananas that are dark brown or even black.Don’t substitute the almond flour for any other type of flour! These muffins are specifically meant to be made with almond flour. Almond flour is much finer in texture and better for use in baked goods than almond meal. Make sure you are using almond flour and not almond meal. Almond Flour: You can use store bought almond flour or make your own.If adding, I would use about 1/2 cup of chocolate chips or chopped nuts. You could also add some chopped pecans or walnuts. Additions : Throw in some mini chocolate chips into the muffin batter for a chocolate chip variation of these muffins.Sugar Level : I have had many readers comment over the years that they don’t even do the melted butter and cinnamon sugar topping.If you pull muffins out of the oven that are not cooked thoroughly, it will cause them to sink in the middle as they cool. The muffins should look done, and not look like there is some wet/raw batter still on top. You can also gently touch your finger to the top of the muffin and it should spring back. You want it to come out with moist crumbs. The best way to tell if the muffins are done is to use a toothpick and insert it into the top middle of the muffin. I recommend setting the timer for the minimum (16 minutes) and then going from there – after you make the muffins you will get a better sense of what time is best for your oven. This is because all ovens cook so differently and I don’t want anyone focusing on just one time. Baking Tips : The baking time range is quite large. ![]() The muffins can be dipped into the butter when they’re still warm to the touch or you can wait until they cool completely to dip them. Either way they will get devoured! Allow the muffins to cool just enough (on the cooling rack) so that you can easily grab and hold them in order to dip them into the butter and cinnamon & sugar.
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