Best 5 Almond Flour Berry Muffins Recipes
For those seeking a delightful and wholesome breakfast treat, almond flour berry muffins emerge as a culinary symphony that tantalizes the senses and nourishes the body. These muffins, crafted with the goodness of almond flour and bursting with the vibrant flavors of fresh berries, offer a guilt-free indulgence that caters to various dietary preferences. Whether you're a gluten-free enthusiast, a health-conscious individual, or simply a lover of delectable baked goods, this article will guide you in discovering the best recipe for almond flour berry muffins. With a focus on wholesome ingredients and delectable flavors, we'll unveil a recipe that transforms simple ingredients into a symphony of taste and texture, ensuring a delightful and nutritious start to your day.
Here are our top 5 tried and tested recipes!
ALMOND FLOUR BLUEBERRY MUFFINS
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Provided by Take Your Health Back Now!
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g
ALMOND FLOUR BERRY MUFFINS
Delicious and easy recipe from Grain-Free Gourmet by Jodi Bager and Jenny Lass. I use a frozen three berry mix.
Provided by Saraghina
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F
- In a small saucepan, simmer the berries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
- Combine the dry ingredients.
- Combine the wet ingredients (berries too) in a separate bowl.
- Add dry ingredients to wet and mix well.
- Evenly fill each baking cup with the batter.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 189.7, Fat 11.1, SaturatedFat 1.1, Cholesterol 46.5, Sodium 71.5, Carbohydrate 19.8, Fiber 3.1, Sugar 14.9, Protein 6
ALMOND BERRY MUFFINS
I made these moist muffins to take to the office, and they were a hit. Sugared almonds give them a crunchy topping. When strawberries aren't in season, I use individual frozen cut strawberries directly from the freezer.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1 cup almonds and egg white. Add 1/2 cup sugar; toss to coat. Spoon into a greased 15x10x1-in. baking pan. Bake at 350° for 9-11 minutes or until golden brown, stirring occasionally., In a large bowl, cream the shortening, butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk just until moistened. Fold in strawberries and remaining almonds., Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugared almonds. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 217 calories, Fat 9g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 152mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)
Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).
Provided by Gluten Free B
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine almond flour and baking soda in a large bowl.
- Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 70.2 mg, Sugar 4.7 g
Tips:
- Almond flour is a great alternative to wheat flour for those with gluten sensitivities or allergies. It is also a good source of protein, fiber, and healthy fats.
- Berries are a great addition to muffins because they are packed with antioxidants and nutrients. They also add a delicious sweetness and tartness to the muffins.
- If you don't have fresh berries, you can use frozen berries instead. Just be sure to thaw them before using.
- You can also add other ingredients to your muffins, such as nuts, seeds, or chocolate chips. Get creative and experiment with different flavors.
- Be sure to grease your muffin tins or line them with paper liners before baking. This will help prevent the muffins from sticking.
- Bake the muffins until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size of your muffins.
- Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Almond flour berry muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. Whether you like them plain or loaded with berries and nuts, these muffins are sure to please everyone.
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