Gluten-Free Brown Butter Cardamom Spice Muffins
Tender, lightly sweet, whole grain gluten-free cardamom-spice muffins that get their deep flavor from brown butter and maple sugar.
Ingredients
- ½ cup unsalted butter
- 1 cup/120 g almond flour
- ¾ cup/80 g gluten-free oat flour
- ¾ cup/80 g tapioca flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cardamom
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp fine sea salt
- ¾ cup sugar can use or 1/2 cup for less sweet muffins
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
Instructions
- In a medium saucepan over medium-low heat, heat the butter until it melts, then continue to cook until it becomes a bit crackly and fragrant, about 15-20 minutes. Remove from stove to cool.
- Meanwhile, in a medium bowl, whisk together the flours, baking powder, baking soda, salt, and spices. In a large bowl, whisk together the sugar and eggs, then add the vanilla and milk. Stir in the butter.
- Pour the wet ingredients into the dry and stir until well combined. Let batter rest for about 15 minutes.
- While batter is resting, heat oven to 375 F. Prepare a 12-cup muffin tin with liners.
- Bake the muffins for about 20-25 minutes, until a skewer inserted comes out clean. Remove from oven and place tin on a rack; cool for 5 minutes, then turn muffins out to cool completely. Muffins will keep in an air-tight container for 3 days.
Nutrition
Serving: 1 muffinsCalories: 206kcalCarbohydrates: 18gProtein: 1gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 231mgPotassium: 54mgFiber: 1gSugar: 10gVitamin A: 253IUVitamin C: 0.1mgCalcium: 103mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!