Almond Flour Muffins
User Reviews
5
Almond Flour Muffins
Description
This recipe combines almond flour with eggs, apple cider vinegar, baking soda, pure maple syrup, melted coconut oil, and vanilla extract to create a batter that yields delicate muffins. The use of blanched almond flour provides a fine texture and characteristic golden hue. Sugar-free chocolate chips are folded in to add pockets of mild chocolate flavor without additional sugar.
The muffins are baked at 350°F until risen and set, with doneness confirmed by a clean toothpick. The suggested preparation includes heavily spraying the muffin pan to prevent sticking, as almond flour-based batters may cling to baking surfaces. Cooling in the pan before removal helps maintain muffin structure.
This recipe makes eight somewhat large muffins, which can be stored at room temperature covered for up to three days. Their texture and flavor make them suitable for consuming fresh during breakfast or as a convenient snack.
Ingredients
- 2 egg
- 2 cups almond flour blanched
- 1 tbsp apple cider vinegar
- 4 tbsp pure maple syrup or honey
- ½ tsp baking soda
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 cup chocolate chips sugar free
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
- In a large mixing bowl, add all ingredients except chocolate chips. Stir to combine.
- Then, fold in chocolate chips. Stir to combine.
- Divide batter into 8 muffin cavities. If desired, sprinkle more chocolate chips on top.
- Bake for 16 to 18 minutes or until muffins have risen and toothpick inserted comes out clean.
- Finally, remove from oven. Allow muffins to cool in pan for 10 minutes. Then carefully remove from pan.
Notes
- Use blanched almond flour for best texture; almond meal is not a suitable substitute.
- Heavily spray the muffin pan to prevent sticking, as almond flour causes muffins to stick easily.
- Monitor baking to avoid burning; almond flour muffins turn golden when done.
- Check doneness by inserting a toothpick; it should come out clean when muffins are ready.
- Allow muffins to cool in the pan for about 10 minutes before removing to maintain shape.
- This recipe yields 8 large muffins, which keep covered at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large muffins
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 85mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 59IU | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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