Good morning! My friend Cate recently requested that I share this recipe on the blog, so today I’m sending these almond flour berry muffins your way. I got this recipe at my friend Dawn’s healthy eating party and recipe swap at the beginning of the year, and they quickly became a fun baking favorite!
Almond Flour Berry Muffins
- 2 cups blueberries
- 1/2 cup water
- 2 1/2 cups almond meal
- 1/2 teaspoon baking soda
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 cup honey
- 3 eggs
- Splash of chia seeds and dark chocolate chips
- Heat oven to 325°F.
- 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 30 to 40 minutes or until toothpick inserted into center of muffin comes out clean.
I like these muffins for the blueberry and chocolate flavor combo. Also, the chia seeds add that extra nutritional punch for the perfect grab and go snack, breakfast, or pre-workout fuel. An added bonus is that they are gluten free! For anyone who came to Slesh’s bachelorette party, these are the same muffins I made for our limo ride to Long Island in the morning.
Let me know if you try these. Enjoy!
Do you have any go to baking recipes? What are your favorite flavor combinations?
Typically I am a sucker for anything that has peanut butter and chocolate together!
Last week I shared the recipe for the cranberry orange oat muffins that I made for Christmas morning. Today I’m popping in to share the other festive version I baked, pistachio muffins.
Recipe adapted from Tasty Little Crouton
- 1 cup whole wheat flour
- 1 cup almond flour
- 1/2 cup coconut sugar (you could use brown sugar if no coconut sugar)
- 1/2 cup ground pistachios, plus extra for topping
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup coconut milk
- 1/2 cup unsweetened applesauce
- 1/2 cup oil of choice (coconut or extra virgin olive oil)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- Preheat oven to 350 degrees.
- Mix the flours, brown sugar, ground pistachios, baking powder, and salt together in a bowl.
- Combine the egg, milk, applesauce, oil, and extracts, then add the wet mixture to the dry mixture and mix until combined.
- Scoop the mixture into 12 greased muffin tins or muffin tin liners.
- Sprinkle the remaining pistachios on top of the muffins.
- Bake 20-23 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Allow to cool for 10 minutes and enjoy!
This muffin was another light muffin. It was definitely nutty, but the pistachio flavor wasn’t overwhelming at all. I wouldn’t recommend using too many more pistachios than this recipe calls for because I think that could potentially be too much.
These buggers are a great option for a festive occasion, something you could make for St. Patrick’s Day, or another perfect snack/breakfast to have on hand.
I loved these and can’t decide if I liked the cranberry orange oat or pistachio more. You guys will just have to bake both and let me know!
What’s your favorite nut to bake into a muffin? Have you ever tried pistachio muffins before?
This year I baked two different muffins recipes to bring to my parents’ house on Christmas morning. I wanted to make my muffins as festive as possible, so I decided to go with red (cranberry orange oat) and green (pistachio) as my theme. Today I’m sharing the recipe for the cranberry orange oat version with you guys. I would say this is one of the most delicious muffin recipes I’ve ever made! Seriously. You have to try them.
Cranberry Orange Oat Muffins
Recipe adapted from Texanerin Baking
- 1 cup whole wheat flour
- 2 tablespoons wheat germ
- 2 tablespoons wheat bran
- 1.5 teaspoons baking soda
- 1.5 cups quick oats
- 1.5 cups dried cranberries
- Zest of 1 large orange
- 1 cup orange juice
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup boiling water
- Preheat the oven to 375 degrees F.
- In a large bowl, mix together the dry ingredients (including zest).
- Add the wet ingredients to the dry mixture, stirring in the boiling water last.
- Let the batter sit for at least 15 minutes before filling greased muffin tins or muffin liners. I let my batter sit overnight in the fridge, and I filled my muffin liners to the top.
- Bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.
- Remove muffins from pan, cool, and enjoy!
This recipe makes a dozen muffins. They came out cakey (love) and light. The cranberry and orange zest kept a sweet taste to them despite the recipe not having any added sugars. I don’t normally like a lot of orange flavored things, but this zest was subtle and not overbearing. If you wanted to add a stronger orange flavor, I’d probably recommend zesting another orange.
These are perfect for any festive occasion or a quick grab and go nutritious snack. If you try them, I hope you like them as much as I did.
Do you like orange flavored foods? What’s the best muffin recipe you’ve ever made or tried?
I’ll share the pistachio version soon!