Almond Flour Muffins: The Ultimate Gluten-Free Treat
Ever wondered how to make muffins that are both delicious and gluten-free? Look no further! These almond flour muffins are the answer to your baking prayers.
Prep time: 10 minutes
Cook time: 22 minutes
Total time: 32 minutes
Servings: 12 muffins
Difficulty level: Easy
Dietary tags: Gluten-free, Grain-free, Paleo-friendly, Vegetarian
Equipment Needed:
• Large mixing bowl
• Medium bowl
• Whisk
• Rubber spatula
• 12-cup muffin tin
• Muffin liners (or cooking spray)
• Oven
Ingredients:
• 2 1/4 cups (225g) blanched almond flour
• 3 large eggs (or 3 flax eggs for vegan option)
• 1/3 cup (80ml) honey (or maple syrup)
• 1/4 cup (60ml) unsweetened almond milk
• 1/3 cup (75g) melted coconut oil (or unsalted butter)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1 tbsp cinnamon (optional)
• 1/2 cup (85g) dark chocolate chips (optional)
Method:
1. Preheat your oven to 350°F (175°C). Line your muffin tin with liners or grease with cooking spray.
2. In a large bowl, whisk together the eggs, honey, almond milk, melted coconut oil, and vanilla extract until smooth.
3. In a medium bowl, mix the almond flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix!
5. Fold in the chocolate chips, if using.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Crucial Tips:
• Use blanched almond flour, not almond meal, for the best texture.
• Don’t overmix the batter – this can lead to dense muffins.
• Check for doneness at 20 minutes to avoid overbaking.
Storage:
These muffins will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.
Scaling:
To make a smaller batch, simply halve all the ingredients. For a larger batch, double everything and use two muffin tins.
Common Mistakes:
• Using almond meal instead of almond flour
• Overmixing the batter
• Overbaking (which can dry out the muffins)
Variations:
• Blueberry Almond: Add 1 cup fresh or frozen blueberries
• Lemon Poppy Seed: Add 2 tbsp poppy seeds and 1 tbsp lemon zest
• Banana Nut: Replace 1/4 cup honey with 1 mashed ripe banana and add 1/2 cup chopped walnuts
I’ve been baking these almond flour muffins for years, and they never fail to impress. The first time I made them for my gluten-intolerant friend, she almost cried – she hadn’t had a proper muffin in ages!
What I love most about this recipe is its versatility. You can easily switch up the flavors to suit your mood or the season. In autumn, I’ll often add some pumpkin puree and spices for a cozy treat. In summer, fresh berries are my go-to addition.
Remember, baking with almond flour is a bit different from using regular flour. It’s more moist and dense, which gives these muffins a rich, almost cake-like texture. Don’t be alarmed if they don’t rise as much as traditional muffins – that’s perfectly normal.
One final tip: if you find your muffins are browning too quickly on top but aren’t cooked through, cover them loosely with foil for the last few minutes of baking. This little trick has saved many a muffin in my kitchen!
Now, are you ready to dive into the world of gluten-free baking? Give these almond flour muffins a try – I guarantee you won’t be disappointed! For another gluten-free breakfast idea, try our almond flour pancakes. Or, if you’re craving something savory, this low-carb palmini lasagna might hit the spot!
