ALMOND FLOUR MUFFINS
These almond flour muffins are moist, fluffy, and make the perfect keto dessert! Made in just one bowl, they are ready in 25 minutes!
Provided by Arman
Categories Dessert
Time 27m
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
- Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
- In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
- Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
- Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.
Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 9 g, Protein 8 g, Fat 18 g, Sodium 202 mg, Fiber 6 g
FUN MINI MUFFINS -ALMOND MEAL- FLOURLESS
These mini muffins were made by a work colleague for a morning tea. They were so good, that I asked her for the recipe. If making these purposefully gluten free ensure that the chocolate, baking powder and thickened cream are all gluten free. Any artificial sweetener can be used in place of the sugar (if following a gluten-free diet take care that it is GF- splenda is gluten-free). You can really use any dried fruit or chip of your choice
Provided by Jubes
Categories Quick Breads
Time 35m
Yield 24 mini muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (fan forced).
- Mix all the dry ingredients in a bowl.
- In another bowl, whisk together all of the wet ingredients.
- Make a well in the middle of the dry ingredients and then add the wet ingredients. Mix as lightly as possible.
- Spray a 24 hole mini-muffin tray well with cooking oil.
- Cook for 15 minutes at 180°C (fan forced) for approx 15 minutes.
- Allow muffins to cool in trays for 5 -10 minutes. Twist the muffins to remove them from the trays.
Nutrition Facts : Calories 139.8, Fat 11.5, SaturatedFat 2.2, Cholesterol 59.7, Sodium 80.1, Carbohydrate 5.2, Fiber 2, Sugar 2.4, Protein 5.2
FLOURLESS ALMOND-BLUEBERRY MUFFINS
No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.
Provided by Anna Stockwell
Categories Breakfast Wheat/Gluten-Free Muffin Blueberry Almond Passover Kosher for Passover Bake Spring Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
- Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
- Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
- Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
- Do Ahead
- Muffins can be made 3 days ahead. Store in an airtight container at room temperature.
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