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 flavour 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.
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.
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.
- Prep Time: 12 minutes
- Cook Time: 34 minutes
- Total Time: 46 minutes
- Yield: 12 muffins 1x
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.
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