Moist Almond Flour Muffins
- Updated on Jul 21, 2019
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When we’re testing out recipes, there are three ways that a recipe (like these almond flour muffins) is guaranteed to catch our attention.
1 – taste
2- speed and/or ease
3 – nutritional health benefits
In fact, these three criteria are a huge part of Hurry The Food Up. Those, and being vegetarian or vegan, of course.
Happily, almond flour muffins have all three in abundance.
Not only have these been taste-tested on ourselves many times over the last few months, they’ve also been foisted upon various unsuspecting friends and family members several times as well – always coming up with a happily positive result.
Hurry The Muffins Up
In fact, these have probably been tested more than usual – and mostly because of number two on the list – ‘ease’.
These almond flour muffins really are easy to throw together. Five minutes prep time is all it takes – and the oven will do the rest!
While finalising these very words you’re reading I decided to make the muffins one more time. Or rather, to see how our five year old got on with making them.
And he beasted them! Aside from a little help with mashing the banana, the rest was a cinch. Our two year old did keep eating the mixture so we were half a muffin down by oven-time, but it went really smoothly.
Which leads me to my next point.
You can even just use a fork to make your muffins – no extra equipment needed. No blender, no food processor.
Just mix all the ingredients together as described in the recipe below and you’ll be well on your way.
Healthy Almond Flour Muffins
Number three in the list – ‘nutritional health benefits’ shouldn’t be ignored either.
Almond flour has some surprising benefits, including being lower in carbs and higher in fiber than regular flour, which helps with blood-sugar levels, according to healthline.
It’s also high in vitamin E and magnesium, as well as being gluten-free!
In our recipe we use dried cranberries as a tasty treat in the middle, but this bit is totally up to you.
Fresh blueberries were fantastic and gave the middle of the muffin a wicked purple colour, while a few drops of dark chocolate were super-tasty and really hit the spot.
However you make your almond flour muffins – enjoy!!
Ingredients
- 1 banana
- 2 eggs
- 2 tbsp cranberries, dried (or fresh blueberries)
- 1 oz almond flour
- Salt to taste
- ½ tsp cinnamon
Instructions
- Pre-heat the oven to 180C/360C
- In a bowl, mash the banana.
- Crack the eggs into it as well. Add almond flour, cranberries, cinnamon and salt.
- Stir everything well with a fork.
- Pour into 4 ramekins or small bowls.
- Off it goes into the oven for 20 to 25 minutes.
- Enjoy hot or cold 🙂
- If you have a microwave: on max power microwave for 2 minutes. If not done yet, add another minute or two.
NOTES
Nutrition
Comments
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5 comments
Do these need a leavener to rise?
you could add a little baking powder. I made them the other day and without they were perfectly fine without leavener. They’re not supposed to rise massively 🙂
MMM…I love banana bread and I love blueberry muffins! And this is the best of both worlds…and so easy, too. Probably wouldn’t have been sweet enough for me at one time, but now that I limit my added sugar this tastes just right. I used more fresh blueberries than the recipe called for and instead of cinnamon added some dried lemon peel and a splash of vanilla. So good and nothing in the muffin is not good for you!
Also really good to hear! I’m very happy you enjoyed the recipe, and the substitutions/extras sound great. Right on, all healthy, tasty stuff in there!
Almonds are very good for our health. Thanks for providing us with such a delicious recipe