These almond muffins are not your traditional whole wheat muffins like whole wheat apple muffins or whole wheat pumpkin muffins! Made with almond flour (just ground up almonds and no worries I won’t be switching to arrowroot powder or tapioca starch any time soon), organic almond extract and coconut flakes, these blueberry and cherry almond muffins turned out exceptionally fluffy and OMG delicious!!! The edges reminded me of a cake my mom used to make with very well whipped eggs, butter and flour; similar to my healthy almond cake.
In the past 2 weeks I made these almond meal muffins 3 times and every time they were gone in 1 day! I also made them into a coffee cake but for some reason my kids wouldn’t eat it (however this whole wheat coffee cake with berries flew off the shelf). Huh?! Just the concept of muffins is half deal done. We are so much more muffin family than anything cake.
It is strawberry season and I finally found local organic strawberries. 4 of us ate 20 lbs of them in 4 days. I have been thinking a lot about making this recipe into upside down strawberry coffee cake or just with strawberries on top, and came to a conclusion we are such raw strawberry people! We just eat strawberries and don’t really like to cook them. However, I used strawberries twice this season in a healthy cobbler and crumble recipes.
So, for the almond muffins I went with my never failing me frozen organic berries. You don’t have to thaw them and ANY berries really work, even fresh.
About a month ago, I purchased this glass top (um, no idea whatever its official name is) and then a flat platter, and now snacks are easy to grab for all high maintenance people in my house. On another hand, my green countertops are starting to drive me nuts more and more. They really have to go this Fall. My pictures turn out green. Can’t wait! Alex, hurry up with your deck. I know you just don’t wanna put kids to bed, take them to Bday parties, wash their bumps or feed them.
- 2 eggs, whisked
- 1/2 cup applesauce, unsweetened
- 1/3 cup maple syrup or raw honey
- 1/4 cup coconut oil, melted
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 2 tsp baking powder, aluminum free
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup coconut flakes, unsweetened*
- 1 cup almond meal (I ground almonds in a blender)
- 1 cup whole wheat flour
- 2 cups any berries, divided (frozen or fresh)
- 2 tbsp almonds, sliced (optional)
- In a large mixing bowl, add eggs through salt and whisk well to combine, making sure baking powder and soda have dissolved. Add coconut flakes, almond meal and whole wheat flour; stir gently to mix and do not over mix. Add 1 cup berries and give a few stirs.
- Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin (I used both and didn't spray anything). Using large ice cream scoop, fill 12 openings with batter and spread remaining 1 cup of berries on top. Gently press berries into the batter and sprinkle with sliced almonds. Bake for 34 minutes or until toothpick inserted in the middle comes out clean and tops are golden brown. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.
*Skip or use less (as much as you want) for lower in fat muffins.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 16.8 g
Cholesterol: 31.0 mg
Sodium: 144.9 mg
Total Carbs: 22.1 g
Sugars: 9 g
Dietary Fiber: 4.4 g
Protein: 5.6 g
WW Points+: 7