I decided to bake outside of my comfort zone, gluten-free!
For these muffins, I decided to not use GF store-bought flour, but almond flour instead.
The almonds add a boost of protein to these delicious muffins which would be perfect for breakfast on the go, or a tasty healthy dessert. These muffins are higher in monounsaturated and polyunsaturated fats than saturated fat due to the nut content.
Monounsaturated and polyunsaturated fats that are eaten within the recommended daily limits are associated with a reduced risk of developing cardiovascular disease. Nuts themselves are associated with many health benefits (stay tuned this week for an entire article dedicated to this topic)!
When making these GF muffins, I was shocked at how light and airy they were. I attribute that to the 4 eggs in the recipe. I had never used freshly ground nuts in place of flour before, but after these muffins, I am going to try this method in some of my other recipes. Also, if you want to make 6 large muffins instead of 12 regular-size muffins, just increase the baking time from 30 minutes to 45 minutes!
If you don’t want to use canned pumpkin puree, pick up a pumpkin pie pumpkin, which is smaller than the traditional ones, cut it in half and roast it for ½ hour to 1 hour. But thanks to the beta-carotene in the pumpkin puree, these muffins will give you over twice your daily value (DV) for Vitamin A, making them great for your eye health and skin.
[[ recipeID=recipe-9l9d01e7h, title=Gluten-Free Pumpkin Streusel Muffins ]]