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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