Almond Flour Muffins

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www.theconsciousplantkitchen.com

These Almond Flour Muffins are easy 1-bowl healthy muffins with a moist almond flavor and crunchy toasted almonds on top. They are naturally gluten-free but also egg-free and dairy-free, perfect as a healthy snack or breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: muffins

Calories: 291.2kcal

Author: Carine Claudepierre

Ingredients

3 cups Almond Flour (note 1)
½ cup Tapioca Flour (note 2)
3 tablespoons Flaxmeal (note 3)
3 teaspoons Baking Powder
⅓ cup Maple Syrup (note 4)
⅓ cup Melted Coconut Oil (note 5)
¾ cup Almond Milk at room temperature (note 6)
2 teaspoons Vanilla Extract

For sweeter muffins

½ cup Unrefined Cane Sugar (note 7)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray oil into each paper liner. Set aside.
In a large mixing bowl, whisk the dry ingredients: almond flour, tapioca flour, flaxseed meal, baking powder, and sugar for sweeter muffins. This recipe is very lightly sweet and low in sugar if you don't add the extra unrefined cane sugar. If you like sweet muffins, add the sugar now.
Whisk all the dry ingredients until they are consistently combined.
Add the liquid ingredients: almond milk (at room temperature, not cold), maple syrup, vanilla extract, and melted coconut oil.
Stir with a rubber spatula until it forms a thick muffin batter.
Fill each muffin paper liner evenly with the muffin batter then lightly press sliced almonds on top of the muffins.
Bake the muffins for 30 minutes at 350 °F (180 °C) until golden brown on top and a toothpick inserted in the center comes out with barely any crumb.
Let the bread cool down at room temperature for 5 minutes on the muffin pan, then on a cooling rack for 2 hours before eating. The muffins firm up as they cool down, for a firmer texture, place them for 2 hours in the fridge.

Notes

Note 1: Almond meal works as well but the muffins will be a bit more fragile, their color will be darker, and their texture a bit grainy.

Note 2: You can replace the tapioca flour with the same amount of cornstarch (cornflower in the UK) or arrowroot flour.

Note 3: You can replace flaxseed meal with ground chia seeds but the color of the muffins will turn greyish.

Note 4: Any liquid sweetener can be used like agave syrup or coconut nectar.

Note 5: I don't recommend any other oil. Coconut oil firms up the muffins as they cool down. The recipe will not work oil-free. So do not swap the oil for something else like fruit or veggie puree.

Note 6: Any milk can be used but make sure you use milk at room temperature. If it's cold from the fridge, it solidifies the coconut oil in the muffin batter and forms lumps.

Note 7: I like demerara sugar or simply brown sugar.

Storage: You can store the muffins in a sealed box in the fridge for up to 4 days. They can be frozen for up to 1 month.

Nutrition