These grain-free almond flour muffins are fluffy and moist. They taste best if you add nuts or walnuts to them.
Notes on the ingredients
Almond flour – This recipe will need blanched almond flour, not an almond meal. The powder-like consistency of the almond flour will yield the fluffiest muffins. My flour was medium consistency, not powdery, I still liked the muffins. They are still fluffy enough. If you use an almond meal (powdered whole almonds), the muffins may turn out dense and heavy.
Eggs – If you are using coconut oil, then you need to use room-temperature eggs.
Sweetener – You can use any granulated sweetener of your choice. It can be erythritol (which I don’t like), monk fruit sweetener, date sugar, coconut sugar, or others. I used coconut sugar.
Optional add-ons: You can add 1/4 cup of chocolate chips to make Chocolate chip muffins. Add 1/4 cup of shredded zucchini for Zucchini muffins. Replace 1 tablespoon of milk with 2 tablespoons of pumpkin puree for Pumpkin muffins.
Storage
Cover the cooled muffins and store them in the refrigerator for up to 1 week.
You can place them in a zip lock bag and freeze them for up to 6 months.
Almond Flour Muffins
Ingredients
Muffins:
- 2 1/2 cups Blanched Almond Flour
- 2 teaspoon Baking powder (aluminum-free)
- 1/4 teaspoon Sea salt
- 1/2 cup Coconut sugar or Monk fruit sweetener
- 3 large Eggs
- 1/3 cup Coconut oil or Butter (melted)
- 1/3 cup Milk of choice (Almond milk, etc)
Streusel topping:
- 1/2 cup Almond flour
- 1 teaspoon Cinnamon
- 3 Tablespoon Coconut sugar
- 1/4 cup melted Butter
- 1/2 cup chopped Nuts of choice (walnuts, pecans, etc)
- 2 Tablespoon Coconut flour
Tools:
- 12 muffin cups or muffin tins of your choice.
How to make Almond flour muffins:
- Preheat the oven to 350F/180C. Grease 12 muffin cups.
- Prepare the streusel topping by mixing all the ingredients in a bowl until crumbly. Set aside.
- In a separate bowl or a food processor bowl, add the dry ingredients (almond flour, baking powder, sweetener, salt). Mix. Add the wet ingredients (eggs, milk, melted butter/coconut oil). Mix until well incorporated.
- Scoop with a spoon or an ice cream scoop into greased muffin cups.
- Top with the streusel topping. Crumble the topping with your fingers over each muffin cup.
- Bake the muffins for 22 minutes or until a wooden stick comes out clean. I baked them in my small toaster oven for 20 minutes.
