Paleo Bolo de Arroz Muffins (Rice Flour Muffins)
A paleo-friendly twist on the classic Portuguese Bolo de Arroz, these muffins use almond and coconut flour for a gluten-free and grain-free treat. Perfect for a sweet breakfast or snack.
Ingredients
- 1 1/2 cups Almond Flour
- 1/2 cup Coconut Flour
- 4 large Eggs
- 1/2 cup Coconut Oil
- 1/4 cup Honey
- 1 teaspoon Lemon Zest
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C and line a muffin tin with paper liners.
- 2In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
- 3In a separate bowl, whisk together the eggs, melted coconut oil, honey, lemon zest, and vanilla extract.
- 4Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5Fill the muffin liners about 2/3 full.
- 6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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