Dairy-free, gluten-free maple almond muffins are a perfect snack any time of the day.
Tomorrow we are heading to a huge fair. I am like a kid before Christmas in my excitement levels. I just love fairs, mostly because of the animals, but also for the other exhibits. It’s fun to look over the foods that have been submitted, the giant squash, and gorgeous quilts. I am not much of a ride rider or concert goer, but the rodeos and pig races are pretty fun to watch. My husband grew up going to this fair and while we lived in Washington the first time, we often went together. This will be the first time my daughter has seen a fair of this magnitude. The Duvall County fair in Jacksonville was pretty puny. It will be fun to see it through her eyes.
Fair food is sadly mostly off limits for me. If it isn’t completely sugar laden, it’s gluten filled, so I will stand by the side and watch the gang gorge themselves on “fair burgers,” and Fisher scones. I did find one vendor on the fair website that has gluten free items, so all may not be lost. One is better than none.
- 2 cups gluten-free all-purpose flour mix
- 1 Tbsp gluten-free baking powder
- ½ tsp salt
- 1 tsp xanthan gum
- 1 egg
- ⅔ cup real maple syrup
- ½ cup almond milk
- ½ tsp gluten-free vanilla
- ⅓ cup coconut oil
- ¼ cup chopped almonds
- 1 Tbsp sliced almonds for the tops
- Whisk together dry ingredients in a bowl.
- Add wet ingredients and mix.
- Stir in chopped almonds.
- Spoon muffin batter into 12 prepared muffin cups
- Top with sliced almonds.
- Bake in a preheated 375 degree oven for 15-18 minutes or until done.
- Do not over-bake.