September first?! How did that happen? These Almond Flour Orange & Chia Seed Muffins are helping me ease outta' summer. I am loving these cooler temperatures and these bakes are perfect with a hot coffee. I’m an ‘Iced Coffee Only’ type of girl between May and the end of August, the more ice, the better!
These muffins are gluten-free and can easily be made keto friendly by substituting a sugar alternative for the sugar. They're surprisingly fluffy and very quick to make! xoxo Kirsty
Ingredients for 10 muffins
2-1/2 cups (220g) blanched almond flour
1/2 cup (95g) sugar (or sugar substitute for keto. Swerve is a cup for cup alternative.)
1/4 cup (25g) golden flax meal
2 teaspoons baking powder
zest of 1 orange
a pinch of salt
juice of 1/2 orange (around 2 tablespoons/30ml)
1/3 cup (75g) butter, melted and slightly cooled
1/3 cup (80ml) unsweetened almond milk, or regular milk,
2 eggs
1 tablespoon chia seeds
Preheat the oven to 350F (180C). Lightly grease a muffin tin with a non-stick spray or prepare it with cupcake liners.
In a large bowl, combine the almond flour, sugar, flax, baking powder, orange zest, and salt.
In a smaller bowl, combine the orange juice, melted butter, almond milk and eggs.
Add the liquid mixture to the dry mixture and combine. Right before you’re ready to bake, add the chia seeds. If you add them too early they will start to absorb liquid. Divide the mixture equally amongst the muffin cups and bake for 20-25 minutes until they spring back when lightly touched.
