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.
Servings: 12 servings
Calories: 206kcal
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 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ¾ cup sugar can use or ½ cup for less sweet muffins
- 2 large eggs
- 1 teaspoon 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 muffins | Calories: 206kcal | Carbohydrates: 18g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 231mg | Potassium: 54mg | Fiber: 1g | Sugar: 10g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 1mg