by Olena

Almond Muffins

by Olena

5 from 5 reviews

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 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

  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

 

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Almond Muffins

almond muffins

5 from 5 reviews

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.

  • Author: ifoodreal.com
  • Prep Time: 12 minutes
  • Cook Time: 34 minutes
  • Total Time: 46 minutes
  • Yield: 12 muffins 1x
Scale

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

  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.
  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.
  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.
  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.

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.

 

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

27 comments on “Almond Muffins

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  1. 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.

  2. 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?

  3. 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!!!

  4. 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.

  5. 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!

  6. 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!

    1. 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!

  7. 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! 🙂

  8. 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 😉

    1. 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

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