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By Sue Maes

Toast almonds in a 350degree oven for 10 to 15 minutes and grind into flour when cool or buy almond flour.

In the food processor put:

21/2 cups ground almonds

1⁄4 cup melted butter 1⁄2 cup honey

1⁄2 tsp baking soda

3 eggs

Mix all together and pour into muffin pan with paper lining—1/2 full only

Bake at 325 for 15 to 20 minutes. They are done when they spring back when touched. For variation add bananas or other fruit to the recipe.

The reason I believe this recipe is so great is that so many people have wheat or gluten allergies and this can be made quickly and easily in a food processor all at once for a delicious bread substitute.

Note from Catherine Carrigan: I have used this recipe with clients who have severe gluten allergy and a very distressed digestive system. Eating these almond muffins will calm your digestive tract.

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