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Ingredients
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/3 cup honey (or pure maple syrup)
- 1/3 cup unsweetened almond milk
- 1 tsp lemon juice
- 1 tbsp olive oil
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 1 cup berries
Ingredients
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Instructions
- Preheat the oven to 350°F/176°C. Line a muffin tin with 12 liners, and spray with oil to prevent sticking.
- In a large bowl, combine almond flour, baking soda, and sea salt.
- In a medium bowl, whisk together eggs, honey (or maple syrup), almond milk, lemon juice, olive oil, vanilla, and lemon zest until smooth.
- Pour wet ingredients into dry and mix until just combined.
- Gently fold in berries, being careful not to overmix.
- Divide into muffin tin. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool before enjoying!
I don’t see berries listed in the ingredients. What amount should be added?
It is listed – the last ingredient – 1 cup- you probably just missed it. They look so good!
Last ingredient – 1 cup blue berries
They look delicious! I’d like to bake them but my daughter is allergic to nuts so how could you adapt the recipe with other flour and milk?
I would try oat flour. It’s often gluten free and it is a little lighter/sweeter taste then whole wheat. Maybe try regular milk.
Or oat and coconut milk.
Same! Are there other options for the flour and milk?
Hi Caroline! Like the other comments have suggested, you can certainly try this recipe with other flours or milks! Regular all-purpose flour, oat flour, and sunflower seed flour could all work. Additionally, coconut milk, oat milk, or another milk of your choice can work, too. 🙂 We look forward to hearing how you and your daughter enjoy these muffins after giving them a try!
Looks good but what can we use in place of eggs to make it vegan?
I have not tried them, but I’ve seen vegan egg substitutes at the grocery store for use in baking and/or breakfast. You might see if your store has one and try it. Hope this helps!
Since I’m allergic to eggs I have tried Just Eggs a vegan sub. It taste and acts like eggs.
Hi Denise,
I see you are also allergic to eggs. Where can I get the “Just Eggs” as a sub.? I have never seen this in the grocery store but, I will look for it at our local Sprouts or Trader Joe’s stores.
Hi Teresa! Other members have suggested great substitutes. 🙂 Additionally, you could also try flaxseed egg, chia egg, applesauce, or other substitutes! There are a few resources on several sites if you’re interested in these substitutions and their exact measurements. We look forward to hearing how you like this recipe after giving it a try with a vegan twist! 🙂
Any adjustments if I’m going to use frozen berries?
Probably less liquid as the frozen berries will melt and be wetter. I haven’t tried them yet though!
Good tip, thanks!
These look so good! Do you have the nutritional values for this recipe?
They don’t track that as it can be a trigger for some people with disordered eating and they believe more on the approach of honoring your body with nourishing foods, but you can easily enter the recipe yourself in a calorie tracker or app.
I made these yesterday. My family enjoyed them. I’ll be making them again. Thank you for another healthy yummy treat!
Update: I baked these today and reduced the liquid due to using frozen blueberries. Overfilled the tin and got 9 servings, I did like them. They are a bit dense and I believe it must be the almond flour, were a bit wet on bottom of muffin after 20 min in 350 degree oven, no fan. Set them out on a rack to dry a bit before storing them.
awesome thanks for this update! I’m making these tomorrow with frozen blueberries 🙂
Another great Recipe Central recipe! Made these yesterday as part of my meal prep and they were delicious! Can’t wait to have them on hand as snacks this week for me and my daughter. 🙂
I’m so excited to try these! So glad you liked them, Elisabeth. 🙂 Hope your beautiful daughter likes them, too!
Oh my goodness ! I made these today – absolutely delicious ! I subbed almond flour for gluten free oat flour and used coconut milk (exactly the same ratios) and they were perfect!
Yay, Kristy! We’re glad to hear those substitutions were so yummy. 🙂
Can i make these and freeze them?
Hi Hilary! You sure can freeze these. 🙂 Just make sure they cool to room temperature before putting in an airtight container and into the freezer!
Can I add protein powder to make these a breakfast muffin?
Hi Deborah! While our team has not tried this, you could certainly add protein powder if you would like. 🙂 We recommend looking online to see what a good amount to add would be. We look forward to hearing how you enjoy these after giving them a try!
I made these yesterday. My family enjoyed them. I’ll be making them again. Thank you for another healthy yummy treat!
So happy to hear you and your family liked these muffins, Michelle!
Delicious! I ended up using 1/3 of a cup cream because we were out of milk. They were very good. They were very moist as well! Loved these!
A great substitution, Leila! So glad you liked this recipe! 🙂
These are so good! My kids love them too I used frozen blueberries and they just required longer baking time. I baked for about 26 mins and they were perfect. These were suppose to last all week, but I think I will need to make another batch!
Delicious, great recipe. Liked them so much I wrote out the recipe for my ‘old school’ recipe box.
Used frozen sour cherries (thawed and drained), coconut milk, a mix of almond flour, ground flax and whole wheat flour. Also added a 1/4 tsp of almond flavouring along with the vanilla. Used crystallized ginger instead of lemon zest. I think the original recipe would be excellent. I just wanted to use ingredients I had on hand.
The proportions are excellent.
Wow, love all these substitutions you’ve made, Becky! Thank you for sharing – so glad you liked this recipe! 🙂
I did 2 cups of almond flour and 1/2 cup of GF oats and they were delicious!
I made these today and they are delicious! I used a frozen berry mix that I defrosted overnight in the fridge. For those asking about the nutritional values – mine came to 173 cals, 3g net carbs, 6g protein, 14g fat/muffin.
So glad you liked them, Carin! And thank you for the additional information. 🙂
These muffins are great. Not too sweet, and filling enough to start my day, and make it to lunch. Happy to add it to my recipe book.
Can I use coconut oil instead of olive oil in these muffins?
Hi Kirsty! You sure can. 🙂 We look forward to hearing how you enjoy this recipe!
Delicious! The frozen berry tip of changing the bake time to 26minutes was perfect! They are a nice breakfast muffin for sure!
So glad you enjoyed these, Natalie! 🙂
I did enjoy them and I had guests who enjoyed them too!
Woohoo! Love to hear that, Patty. 🙂 So glad you were able to enjoy them with others!
Has anyone made these then froze them?