Almond flour muffins

Recipes Baking Gluten-free

You've probably already come across my almond flour-cinnamon pancakes and almond flour cookies with pecans. If not, have a look. Why? Almond flour is a superfood made from — unsurprisingly — ground almonds. And that's the only ingredient, so it fits perfectly into a gluten-free diet. You can make all sorts of things with it, but I especially like it in sweeter treats like cookies and cake. Or these gluten-free and sugar-free almond flour muffins, for example — finger-licking good!

Recipe

Almond flour muffins

Almond flour muffins are a healthy and delicious treat, perfect for a gluten-free diet. The batter is made from almond flour, coconut oil, agave syrup, eggs and vanilla extract, complemented with baking soda and cream-of-tartar baking powder for a light texture. The blueberries give the muffins a fresh, fruity flavour. After baking in a muffin tin at 150°C for 15–20 minutes, the muffins are airy and satisfying. You can also make them without blueberries — they're still delicious! Perfect as a snack or even a light lunch, and they keep for a few days in an airtight container.

Course	Snack
Kitchen	Dutch
Servings	10 muffins

Preparation time

Preparation time	20 min
Total	30 minutes

Equipment

Large bowl
Whisk
Muffin tin
Paper or silicone muffin liners
Oven

Ingredients

75 g coconut oil
200 g almond flour
75 ml agave syrup
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon cream-of-tartar baking powder (health food store)
100 g blueberries

How do you make almond flour muffins?

In a large bowl, mix the almond flour, baking soda and cream-of-tartar baking powder. Then add the coconut oil, agave syrup, eggs and vanilla extract. Stir well until you have a smooth batter.
Wash the blueberries thoroughly, then fold them into the batter and give it a quick stir.
If you have a muffin tin, line it with paper or silicone liners and divide the batter among 10 cups.
Bake the blueberry muffins for about 15–20 minutes at 150°C.
Let the muffins cool a bit after baking: they taste even better when just cooled! Store them in an airtight container and they'll keep for a few days.

Cooking mode Prevents your screen from going to sleep

These muffins are lovely for breakfast or as a snack. Thanks to the almond flour they're naturally gluten-free and nicely nourishing. The blueberries add a fresh, fruity note to every bite.

Store the cooled muffins in an airtight container and they'll stay fresh for a few days. You can also swap the blueberries for other berries, such as raspberries or strawberries.