{"id":801,"date":"2014-04-11T16:03:39","date_gmt":"2014-04-11T16:03:39","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?post_type=recipe&p=801"},"modified":"2023-01-22T02:12:57","modified_gmt":"2023-01-22T02:12:57","slug":"egg-free-almond-flour-muffins","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/egg-free-almond-flour-muffins\/","title":{"rendered":"Egg Free Almond Flour Muffins"},"content":{"rendered":"

I am\u00a0so<\/strong> excited to share this recipe with you. Before I do, I want to share the background to developing this recipe.<\/p>\n

A client needed a grab-and-go breakfast she could eat in the car while dropping her kids off at school and keep her full during her workout. The challenge was gluten, oat, dairy and\u00a0egg free<\/strong>. I will admit I have been dragging my feet on making baked good without eggs.<\/p>\n

Gluten free baked goods tend to crumble and eggs are a great binder. However, they aren’t necessary. I like to use a combination of two egg substitutes when I’m baking. For this recipe, I use flax eggs and baking soda and vinegar. It worked out fabulously!<\/p>\n

They turned out FAN-tastic. They hold together nicely, no crumbling, the texture is divine and they are delicious. My taste testers loved them. Definitely a win.<\/p>\n

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Egg Free Almond Flour Muffins<\/h2>\n
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