These are fun little muffins for you to try.
It is just another way to use almond flour as a substitute for wheat flour. I just love it.
Almond flour gives these muffins great texture with a little hint of nuttiness. Plus, since it is purely ground up raw almonds, it is loaded with all that good protein, fiber, vitamin E… added bonus!
Of course, I don’t ever get around to buying muffin liners. And then, of course, when I don’t use liners, my muffins always stick horribly to the pan.
But you know what? I like to create my own liners with squares parchment paper.
I’m all about the rustic look.
To make your own muffin liners: Cut parchment paper into squares and stick it into the sprayed muffin tins. Then I spray the parchment paper with nonstick spray before I fill them up with the muffin batter. This way you can easily peel the liners off the muffins.
Then before you know it… you have created the cutiest little muffin liners ever.
Almond Flour Berry Muffins
Recipe adapted from The Lemon Bowl
- 1 cups almond flour (I use Bob’s Red Mill)
- ½ tsp. baking soda
- 1/8 tsp. salt
- 2 eggs
- 2 egg whites
- ¼ cup honey
- 2 tablespoons extra virgin olive oil
- 1 tsp. vanilla extract
- 1 tsp. lemon zest (I also use orange zest if I don’t have lemons)
- 2 tablespoons lemon juice
- 1 cup mixed berries, fresh or frozen (I like a mix of blueberries and raspberries, fresh or frozen)
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In another bowl wisk together eggs, egg whites, honey, oil, vanilla, lemon zest and juice at a medium speed until combined. I whisk it by hand, but you can also use a stand mixture with a whisk attachment.
- Slowly add the almond flour mixture into the wet mixture and beat until flully blended.
- Using a spatula, fold in the berries. (if you use frozen berries, don’t overmix them or it will turn your batter blue! But it’s okay if it is a little blue)
- Using a cookie scoop or ice cream scoop, drop the mixture into muffin lined tins. Spray the liners so that batter won’t stick to them. This recipe will make 12 regular muffins or over 2 dozen mini muffins.
- Bake for around 20 minutes or until they look done. And let cool on a wire rack