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.
Did you make this recipe? Please give it a star rating in the comments.
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.