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Almond Flour Muffins

These almond flour muffins are a wholesome, gluten-free treat with a dense yet tender crumb, infused with the rich aroma of toasted almonds. They are made by mixing wet and dry ingredients, then baking until golden, resulting in a slightly chewy texture with a hint of sweetness and crunchy nut bits in each bite. Perfect for a comforting breakfast or snack, they come together quickly and evoke cozy mornings with loved ones.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups almond flour preferably blanched
  • 1 teaspoon baking powder fresh and active
  • 2 eggs eggs at room temperature
  • 1/4 cup honey or maple syrup for natural sweetness
  • 1/4 cup Greek yogurt or dairy-free yogurt
  • 2 tablespoons oil neutral oil like avocado or light olive oil
  • 1/4 cup chopped nuts or berries optional add-ins

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or line with paper liners to prevent sticking.
  2. In a large mixing bowl, whisk together the almond flour, baking powder, and a pinch of salt until evenly combined. This creates a light, airy base for your muffins.
  3. In a separate bowl, crack in the eggs and whisk until frothy and slightly pale, about 30 seconds. This step helps incorporate air for a tender crumb.
  4. Add honey or maple syrup, Greek yogurt, and oil to the eggs. Whisk everything together until the mixture is smooth, glossy, and well combined. You'll notice a fragrant aroma as the ingredients blend.
  5. Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the batter until just combined. Be careful not to overmix—small lumps are okay, and this keeps the muffins light.
  6. If desired, fold in chopped nuts or berries to add texture and bursts of flavor. Mix gently so as not to deflate the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Use the back of a spoon or an ice cream scoop for even portions.
  8. Bake in the preheated oven for 20-25 minutes, until the muffins are golden brown on top and a toothpick inserted in the center comes out clean. You'll hear a gentle sizzle as they bake.
  9. Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm for a soft, moist bite.
  10. Serve the muffins slightly warm or at room temperature. They are perfect for breakfast, a snack, or a quick pick-me-up, with a fragrant almond aroma that invites you in.