by Olena

Almond Muffins

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Olena Osipov
5 from 9 votes

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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!

Almond Muffins

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.

bite out of almond muffin with butter on top

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, gluten free carrot cake, waffles, brownies, and pancakes. In fact, I have over 20 almond flour recipes now on IFoodReal!

How to Make Almond Muffins

  1. 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. how to make almond muffins
  2. Add coconut flakes, almond meal and whole wheat flour; stir gently just enough to combine. Add 1 cup berries and give a few stirs. how to make almond muffinshow to make almond muffins; stirring berries
  3. 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. Almond muffin batter in muffin tins
  4. 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. Almond muffins garnished with almonds and icing sugar
  5. Store covered on a countertop for up to 3 days or freeze for up to 3 months.Almond Muffins

Other Healthy Muffin Recipes

You might also like this blueberry breakfast cake. You can check out my full list of muffin and dessert ‘bread’ recipes, too!

 

Almond Muffins

Almond Muffins

Easy and healthy Almond Muffins Recipe with ground almonds, whole wheat flour and fresh of frozen blueberry or cherry. They are gone in 1 day every time I bake them.
5 from 9 votes
Print Save Rate
Course: Breakfast
Cuisine: American
Prep Time: 12 minutes
Cook Time: 34 minutes
Total Time: 46 minutes
Servings: 12 muffins
Calories: 208kcal
Author: Olena Osipov

Ingredients

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

    Serving: 1muffin | Calories: 208kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 249mg | Fiber: 5g | Sugar: 12g

    Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

     

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    1. 5 stars
      So delicious Olena! Thanks for such a wonderful recipe. I added almond extract for that hint of marzipan I crave.

    2. 5 stars
      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.

    3. 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

      1. 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.

        1. If you omit the 1 cup of coconut flakes based on preference, does there need to be something else substituted?

    4. 5 stars
      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!!!

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