Have you ever had warm butter cake at a restaurant? That rich, moist texture and warm vanilla flavor are so deliciously comforting. I’m happy to report that I’ve discovered a way to recreate that delicious experience without gluten or butter. These muffins are made with almond flour, and the secret ingredient is pomegranate powder. It adds a unique flavor and sweetness.
Give them a try! They’re moist, satisfying, and taste wonderfully indulgent, while still being made with wholesome ingredients you can feel good about.
Dry Ingredients
2 cups almond flour
2 teaspoons baking powder
⅛ teaspoon salt
½ cup pomegranate powder
2 teaspoons baking powder
⅛ teaspoon salt
½ cup pomegranate powder
Wet Ingredients
⅓ cup maple syrup
4 teaspoons vanilla extract
4 large eggs
½ cup water
4 teaspoons vanilla extract
4 large eggs
½ cup water
Instructions
Preheat the oven to 350°F.
Line a 12-cup muffin pan with standard-size cupcake liners.
In a large bowl, whisk together the wet ingredients.
In a separate bowl, mix together the dry ingredients.
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Scoop the batter evenly among the cupcake liners.
Bake for 20 minutes.
Allow to cool slightly, then enjoy!
Line a 12-cup muffin pan with standard-size cupcake liners.
In a large bowl, whisk together the wet ingredients.
In a separate bowl, mix together the dry ingredients.
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Scoop the batter evenly among the cupcake liners.
Bake for 20 minutes.
Allow to cool slightly, then enjoy!
Enjoy!
~Rajsree Nambudripad, MD
