Almond Muffins with Berries
These Almond Muffins are a light and fluffy muffin with sweet mixed berries, moist coconut flakes, and crunchy sliced almonds on top.
Servings: 12 muffins
Calories: 208kcal
Ingredients
- 2 large eggs
- 1/2 cup applesauce unsweetened
- 1/3 cup maple syrup or honey
- 1/4 cup any mild oil like avocado, light olive or coconut oil (melted)
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup coconut flakes unsweetened
- 1 cup almond flour or meal
- 1 cup whole wheat flour
- 2 cups any fresh or frozen berries divided
- 2 tbsp sliced almonds 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 and vanilla extracts, baking powder and 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.
Notes
- Store: Covered on a countertop for up to 3 days. If you are making them during summer and it's hot, I recommend to refrigerate them after 24 hours.
- Freeze: In an airtight container for up to 3 months.
- Frozen berries: That's what I used. It's best to keep them frozen and not thaw them first.
- Variety of berries: Strawberries, blueberries, raspberries, blackberries and any wild berries can be used. Even pitted cherries.
- Flour: You might be able to use all-purpose gluten free flour or all-purpose white flour instead of whole wheat flour. Almond flour or meal is a must though!
Nutrition
Serving: 1muffin | Calories: 208kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 249mg | Fiber: 5g | Sugar: 12g