Gluten-Free Banana Muffins

Ingredients:
2-1/2 cups almond flour/meal
3/4 tsp baking soda
1/2 tsp salt
3 eggs
1/3 cup mashed ripe banana
2 tbsp honey
2 tbsp melted butter
1 tsp apple cider vinegar
1 tsp vanilla extract
Chocolate chips or berries of choice (optional)

Directions:
Preheat oven to 350°F. Line 10 muffin cups with paper liners.
In a large bowl, mix together almond flour, baking soda, and salt.
In a smaller bowl, whisk together the wet ingredients. 
Add the wet mixture to the dry and stir until combined.
Fold in any optional add ins if desired.
Scoop the batter evenly into the muffin cups. Bake for 14-16 minutes until the edges begin to brown and the center is set. Let the muffins cool completely in the tin before removing.

Gluten-Free Mini Vanilla Cupcakes

Cupcakes have always been one of my favourite treats. One time when I was visiting my sister in London (prior to my gluten-free transition), I experienced the most insane cupcake craving you could ever imagine. I insisted we find a cupcake shop NOW. After indulging in a cookies 'n' cream cupcake with buttercream frosting, I found myself wanting more. Of course we turn the corner and there's another cupcake shop where I purchased a box of three deluxe cupcakes (some for after dinner of course). My point here is, I love cupcakes. 

I now know that following a gluten-free diet doesn't mean giving up that personal sized cake decorated just the way you like it. I first baked these cupcakes as full-sized, but I found them quite dense and filling - I suppose that's because almond flour has more protein and fat than wheat flour does. The solution: mini cupcakes! They really were the perfect bite-sized treat to bring to a friend's birthday party.

Ingredients:
3 cups almond flour/meal
1/2 tsp baking soda
1/2 tsp salt
1/4 cup melted butter
1/2 cup sugar
3 large eggs (room temperature so they don't cause the butter to harden and clump)
2 tsp vanilla extract

Directions:
Preheat the oven to 325°F. Line a mini cupcake pan with mini baking cups.
In a large bowl, combine almond flour, baking soda, and salt.
In a separate bowl, whisk together melted butter, sugar, eggs, and vanilla.
Add the wet ingredients to the dry ones and mix well.
Spoon batter into cupcake tins, filling 3/4 of the cup.
Bake 10-12 minutes. A toothpick inserted into the middle should come out clean.
Wait a few minutes before transferring cupcakes to a cooling rack. Let cupcakes cool completely before frosting.

Peanut Butter Chocolate Chip Almond Flour Cookies

These peanut butter cookies are dangerous. If you're anything like myself, be prepared to eat an entire tray in one sitting. They are also high in protein from the almond flour and peanut butter and don't use a lot of sugar, so I like to believe they're healthy (for cookies that is). The peanut butter keeps them soft and moist on the inside, so they always taste freshly baked! I like to make different variations, changing up the chocolate chip flavours to suit my cravings. Because I like things pretty sweet, my favourite so far is 1/2 cup of Reese peanut butter chips and 1/2 cup of white chocolate chips. If you're looking for something a little less on the sweet side of things, try using semi-sweet chocolate chips or raisins!

Ingredients:
1 cup almond flour/meal
1/2 cup sugar
1 tsp baking soda
1 tsp salt (less if peanut butter contains salt)
2 eggs
2/3 cup peanut butter (just peanuts or peanuts and salt) 
2 tsp vanilla extract
1 cup chocolate chips of your choice

Instructions:
Preheat oven to 375°F.
Combine flour, sugar, baking soda, and salt.
In a separate bowl, beat the eggs. Add the peanut butter and vanilla.
Add the wet ingredients to the dry and stir (batter will be quite sticky).
Roll dough into round balls and lightly flatten them to about 1/2 an inch once they are on the cookie sheet. If dough is sticking to your fingers, get your hands wet with some water before rolling/flattening. Makes about 16 cookies.

Peanut Butter Almond Flour Blondies

Combine flour, baking soda, and salt.

 

Beat peanut butter, butter, and sugar until smooth

Beat in eggs and vanilla.

 Add dry ingredients and mix well. Stir in chocolate chips.

 Spread mixture into greased pan and smooth top.

Let cool for at least 20 minutes before cutting.

 Ice if desired.

Ingredients:

1 cup almond flour (I use Bob's Red Mill)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup peanut butter (just peanuts; no added salt or sweetener)
1/4 cup butter, softened
1/2 sugar
2 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips of your choice (I used half white chocolate and half reese peanut butter)

Instructions:

Preheat oven to 325°F and grease 8x8 inch pan.
In a small bowl, combine almond flour, baking soda, and salt.
In a medium bowl, beat peanut butter, butter, and sugar until well combined. Beat in eggs and vanilla.
Add dry ingredients and mix well. Stir in chocolate chips.
Spread mixture into greased pan and smooth with a knife.
Bake 20 minutes (longer for a cakier texture) or until top is lightly browned and just set.
Let cool for at least 20 minutes before serving or icing (if desired).