I recommend using Blanched Almond Flour that is made from almonds that have had their skins removed. It typically has a finer texture and a lighter color, making it ideal for recipes where you want a smooth texture and light appearance, such as cakes, muffins, and cookies.
Rice flour contributes to the texture of the muffins by providing a light and slightly crumbly consistency. When combined with almond flour, it helps achieve a balanced texture that is not too dense or too dry. Rice flour has the ability to absorb moisture effectively, which helps in maintaining the desired moisture level in the muffins. This is particularly beneficial in gluten-free baking, where achieving the right moisture balance can be challenging.
Almond Butter
40 gr
1/4 cup
Make sure to use almond butter that is creamy and well-mixed before adding it to the batter. Also you can use Coconut Oil, ensure the coconut oil is melted and cooled slightly before adding it to the batter.
Milk
50 ml
1/4 cup
You can use any dairy-free milk or regular milk
Powdered Sugar
110 gr
1 cup
Powdered sugar contains a small amount of cornstarch, which helps absorb moisture and can contribute to the moistness of the muffins. This is particularly beneficial in gluten-free baking where achieving and maintaining moisture can be challenging.
Eggs
4
4
Start with eggs that are at room temperature. This allows them to incorporate more easily with other ingredients and promotes even mixing. Beat them until the yolks and whites are well combined and the mixture becomes slightly frothy.
Baking Powder
6 gr
1 teaspoon
Baking powder is a leavening agent that helps the muffins rise and become light and fluffy during baking. It reacts with the liquid and acidic components in the batter (almond butter or milk) to release carbon dioxide gas, which expands and lifts the batter.