Description
These Almond Flour Muffins are moist, fluffy, and naturally gluten-free. Perfect for a quick breakfast or snack, they’re made with wholesome ingredients and can be customized with your favorite add-ins like berries or nuts.
Ingredients
- 2 cups (192g) almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup (60ml) honey or maple syrup
- ¼ cup (60ml) plain yogurt or dairy-free yogurt
- 1 teaspoon vanilla extract
- ½ cup (75g) blueberries (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with 9 paper liners.
- In a medium bowl, whisk together the almond flour, baking soda, and salt.
- In another bowl, whisk the eggs, honey (or maple syrup), yogurt, and vanilla extract until well combined.
- Add the wet ingredients to the dry and stir until just combined.
- Gently fold in the blueberries, if using.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute the blueberries with chocolate chips, chopped nuts, or dried fruit.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.
- They can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 7g
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 47mg
