Healthy Almond Muffins Food

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 MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 12 medium or 9 count large muffin tin or line with muffin papers.
• Sift together the flour, sugar, baking powder, salt, and baking soda in one bowl.
• Use a box grater to grate the almond paste into the flour mixture, then use your finger tips to work it through.
• In a separate bowl, beat together the butter, yogurt, zest, extract, and egg until well blended.
• Add the dry ingredients and mix together just until mixed. (If adding berries, add at this time)
• Spoon the batter into the prepared tin and sprinkle the top with the slivered almonds.
• Bake for 18 to 20 minutes until light golden brown and set.
• Cool to room temperature, then lightly dust with powdered sugar before serving.

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!

APPLE ALMOND MUFFINS

Steps:

• Preheat oven to 350. Grease or line a 12 muffin tin.
• Whisk the flours, sugar, baking powder, salt, and spices in a medium bowl.
• In a small bowl, whisk the milk and egg until beaten. Add the applesauce and mix to combine.
• Pour wet ingredients into dry. Add the chopped apples and optional nuts and stir to combine.
• Pour batter into muffin tins.
• Mix crunch topping ingredients in a small bowl and sprinkle topping over unbaked muffins.
• Bake for 20-25 minutes, until cooked through.

ALMOND MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix the beaten egg with the milk, oil and almond extract.
• In a separate bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon, salt and chopped almonds.
• Add the egg mixture to the flour mixture and mix just to combine.
• Bake for 10-15 minutes.

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.