Easy Almond Flour Muffins Food

HEALTHY ALMOND MUFFINS

Steps:

• Preheat oven to 350F and line or grease 8 cups of a muffin tin
• In a large mixing bowl whisk together 4 eggs, melted coconut oil, maple syrup, and almond extract
• In a separet bowl combine almond flour, baking soda, baking powder, salt, and sliced almonds
• Fold dry ingredients into wet with a spatula
• Scoop about a 1/4 cup of batter into each of 8 muffin cups
• Place in the oven and bake at 350F for 28 minutes
• Remove from the oven and allow to cool fully and then enjoy!

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
• Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
• In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
• Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
• Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
• Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

ALMOND FLOUR LEMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
• Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
• Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
• Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
• While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

GLUTEN FREE BLUEBERRY MUFFINS RECIPE (WITH ALMOND FLOUR)

Steps:

• Preheat oven to 350 F.
• Prepare muffin tin with muffin liners or grease.
• Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
• Fold in blueberries.
• Spoon batter evenly between muffin pan filling them almost full. (See Video)
• Bake for 20-25 minutes.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°.
• Use a potato masher or a fork to mash bananas in a large bowl. To that same bowl, add the eggs, almond butter, syrup, and vanilla and whisk to combine.
• Then, add the flour, baking soda, baking powder, and cinnamon to the bowl and gently fold with a spatula. If you're adding chocolate chips/walnuts, gently fold them in.
• Spray a muffin tin with nonstick spray or grease with coconut oil (or you can use muffin liners -- I ran out, so I didn't). Divide the batter evenly, then bake the muffins with 20-22 minutes or until a toothpick comes out clean.
• Remove from the oven and allow the muffins to sit in the tin for 2 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin tin with 9 muffin liners.
• In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.
• Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.
• Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.
• Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.
• Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!

ALMOND FLOUR CHOCOLATE CHIPS MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
• In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Set aside.
• In another bowl, whisk almond flour, cinnamon, baking powder.
• Pour the dry ingredients into the first bowl with the egg mixture and stir with a spoon to combine and form a thick batter with no lump.
• Fold in the sugar-free chocolate chips.
• Transfer the muffin batter evenly into the 12 muffin cases, using 1/4 cup of batter per muffin. The batter won't spread in the oven, so use the back of a spoon to smoothen the top and shape lovely muffins. You can sprinkle a few extra chocolate chips on top of each muffin if desired.
• Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
• Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.

20 FOOLPROOF ALMOND FLOUR RECIPES

Steps:

• Add your almonds into a food processor or high speed blender and pulse for 1-2 minutes, regularly scraping down the sides. Continue blending in 20-second spurts until a fine consisency remains.
• Transfer the almond flour into an airtight container until ready to use.