These healthy Almond Muffins are packed with fruits and topped with almond flakes for a treat that tastes a little like a berry Bakewell! The almond muffins are dense yet moist – and packed with flavor for a healthy, wholesome breakfast or dessert!
Plus, they’re not the only almond flour-based muffins I’ve made. Check out these almond flour banana muffins and zucchini muffins for more delicious bakes!
We are so much more of a muffin than a cake family. These almond muffins are gone within 24 hours every time.
They are not your traditional whole wheat muffins like healthy apple muffins or healthy pumpkin muffins. Made with half ground almonds (almond meal), half whole wheat flour and a generous amount of coconut flakes, you better believe me when I say these muffins turn out fluffy and moist.
A touch of almond extract adds bold almond flavor without being too much. And berries… They are a wonderful replacement for chocolate chips. Adding natural sweetness, moisture and colour. You can use fresh or frozen cherries, blueberries or blackberries (mix).
These almond flavoured muffins are OMG delicious! Pinky promise.
In fact, since I first made these, I’ve fallen down the rabbit hole of almond flour baking and can’t stop. Almond flour cake, chocolate cake, carrot cake, waffles, brownies, and pancakes. In fact, I have over 20 almond flour recipes now on IFoodReal!
How to Make Almond Muffins
- Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin. In a large mixing bowl, add eggs, applesauce, maple syrup, oil, almond + vanilla extract, baking powder + soda, cinnamon and salt; whisk well.
- Add coconut flakes, almond meal and whole wheat flour; stir gently just enough to combine. Add 1 cup berries and give a few stirs.
- Using large scoop, divide batter between 12 openings and sprinkle 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. Remove from the oven and let almond muffins cool in the tin for 10 minutes.
- Store covered on a countertop for up to 3 days or freeze for up to 3 months.
Other Healthy Muffin Recipes
- Coconut flour chocolate muffins
- Healthy carrot muffins
- Cranberry orange muffins
- Healthy blueberry muffins
- Healthy banana muffins
- Healthy lemon zucchini muffins
- Chocolate quinoa muffins
You might also like this blueberry breakfast cake. You can check out my full list of muffin and dessert ‘bread’ recipes, too!
Almond Muffins
Ingredients
- 2 eggs large
- 1/2 cup applesauce unsweetened
- 1/3 cup maple syrup or honey
- 1/4 cup avocado olive or 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 or flour I grind almonds in a blender
- 1 cup whole wheat flour
- 2 cups any berries divided (frozen or fresh)
- 2 tbsp almonds sliced (optional)
Instructions
- Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin. In a large mixing bowl, add eggs, applesauce, maple syrup, oil, almond + vanilla extract, baking powder + soda, cinnamon and salt; whisk well.
- Add coconut flakes, almond meal and whole wheat flour; stir gently just enough to combine. Add 1 cup berries and give a few stirs.
- Using large scoop, divide batter between 12 openings and sprinkle 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. Remove from the oven and let almond muffins cool in the tin for 10 minutes.
Store: Covered on a countertop for up to 3 days or freeze for up to 3 months.
Nutrition
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So delicious Olena! Thanks for such a wonderful recipe. I added almond extract for that hint of marzipan I crave.
So happy to hear that you enjoy this recipe, Marianne!
I love this recipe. It is filling, healthy and goes a long way.
Delicious! I did not have berries, so I reduced the amount of honey and stirred in some jam before baking. I also put the mixture into a flan dish, because I did not have the patience to make muffins. The taste is amazing! I can’t wait to try it with berries and almond flakes as in the original recipe.
Hello
Can I omit the wheat flour in this recipe and double the almond flour?
Also canola oil or olive oil, I would think the olive oil would be more pronounced than canola, thoughts?
Omitting coconut flakes, also do not have them.
I’d love to make these now and cannot leave my home.
ThankYou and Stay Safe and Well
Ellen
You can’t omit whole wheat flour in this recipe. For pure almond flour muffins check out this recipe. Canola is more mild than olive oil, yes. No coconut flakes is fine. You can also jsut search my website for almond flour recipes if that’s all you have.
If you omit the 1 cup of coconut flakes based on preference, does there need to be something else substituted?
You can just omit it.
can make these Gluten Free!!
I substituted a gluten free flour blend (Bob’s Red Mill) for the whole wheat flour and they came out fabulous!!!
Hello! Could you substitute the oil for more applesauce?
I think you should be fine. 🙂
These were great! Moist, yet nutty and coconutty:) I used only 1/4 c maple sugar and they were sweet enough for us. Thank you for this recipe.
You are very welcome.
I am currently “detoxing” and therefore cannot have wheat or white flour. Can I use *only* almond flour in this recipe??
Unfortunately recipe won’t work. Try my almond flour banana muffins.
Yesterday afternoon I wanted to bake something preferably with almond flour. I checked your site and came across these almond muffins. I had everything I needed so I decided to try this recipe. I couldn’t wait to try one (they smelled so good!), but let them cool first. Well, what can I say…they are DELICIOUS! I posted a picture on Instagram and one of our friends said they looked good and asked if there was one left. After dinner we brought our friends 4 muffins and they loved them!
So happy to hear. Love your stories.:)
Thanks so much, Olena. I love your recipes and love sharing the food pics on Instagram.
I can see them all and appreciate you sharing!!!
Really great muffins! I just made them this morning. I actually came to look up your spelt chocolate bread recipe that I really love, and these muffins caught my eye. The only thing I changed as I was out of whole wheat flour- I used sprouted spelt flour in its place in 1:1 proportion. I used a mix of frozen blueberries, black currants and cherries. Definately a keeper!
Yay. I love that bread too! Spelt and whole wheat are totally interchangeable. I live the the lighter texture spelt yields. Lately I can’t find affordable organic spelt flour but I love it. Enjoy!
Just made these muffins and they are almost gone. You are right! Thank you!
I have to comment because these muffins were just that good! If anyone is scrolling through these comments and not sure if they should make them…make them! They are so so good. I’m impressed with how moist they are inside. Olena you rock! 🙂
Haha, great! I think these are my favourite muffins I ever made so far.
They turned out so yummy! Thank you for the recipe, Olena!
Aren’t they great?! You are welcome!
These look delicious! I can’t wait to make them. My family prefers muffins overs cakes too…maybe it’s the grab and go convenience 😉
Yeah, probably the concept of individually contained snack, like a bar vs. granola in a baggie. Or like a cupcake, essentially it is a cake but kids love cupcakes! I can’t stand them LOL
Hello. do you think I could use fresh cherries in this recipe?
Yes. I had frozen in my mix.