Almond Flour Muffins
These gluten-free almond flour muffins are completely damp, have a great light texture and are naturally sweetened with dates.
I have actually never ever satisfied a muffin I didn’t like, however, I’m truly thrilled about these muffins due to the fact that they’re a few of the very best tasting gluten-free muffins I have actually ever made.
And I enjoy the reality that you just require one kind of flour to make the- almond flour!
Gluten-free dishes that need a lot of various flours drive me insane. I get that a range of flours is often essential, however, dishes that need more than 2 various kinds of flours hardly ever take place in the EBF cooking area. I like to keep my dishes as easy as possible.
These muffins are a fine example of easy– you just require 10 active ingredients, the damp active ingredients are worked up in the mixer, integrated with the dry active ingredients, and put into the muffin tin. Easy peasy!
Advantages of Almond Flour for Baking
I enjoy utilizing almond flour for healthy baking due to the fact that it’s an easy, one-ingredient flour made from ground almonds. The almonds are blanched to get rid of the skins prior to grinding and sorting. This produces a soft and fluffy flour that’s best for baking.
There are some remarkable health advantages of utilizing almond flour over white flour. For one, it’s gluten-free, grain-free, and lower in carbohydrates than conventional flour. In addition, it’s packed with nutrients consisting of vitamin E and magnesium.
Almond Flour Muffin Ingredients
- almond flour— ensure you get almond flour not an almond meal!
- Medjool dates— yep, these muffins are sweetened with dates! You’ll mix them with a little water to develop a tasty date paste.
- melted coconut oil
- vanilla extract
- baking soda
- chocolate chips— I have actually been caring for Lily’s chocolate chips recently however Enjoy Life is likewise a terrific choice if you require dairy-free chips. Mini chocolate chips can be an excellent way to distribute the chocolate throughout the muffins.
Almond Flour vs Almond Meal
Almond meal is more coarse and darker than almond flour due to the fact that it hasn’t been blanched.
Oftentimes individuals require almond flour or almond meal in a dish, however, I absolutely choose almond flour for baking due to the fact that it results in a light, airy texture. That stated, almond meal works excellent in dishes where you do not require a light and airy texture (like fast bread) and remarkable for changing breadcrumbs.
How to Make Homemade Almond Flour Muffins
Integrate dry active ingredients— In a medium bowl, integrate the almond flour, baking soda, cinnamon, and salt.
Make date paste— Location dates and water in a mixer and pulse up until integrated. Include the eggs, coconut oil, and vanilla and mix up until smooth.
Mix damp and dry active ingredients— Put the date and egg mix over the almond flour mixture and stir to integrate. Carefully stir in the chocolate chips.
Bake— Pour or scoop the dough into a muffin tin with gently greased silicone liners Bake at 350 ºF for 23-25 minutes or up until the tops are golden brown. Cool totally and take pleasure in!
How to Shop Gluten-Free Muffins
Let the muffins cool totally prior to keeping them in an airtight container. Shop in the fridge for as much as one week or shop in the freezer for as much as 3 months.
Healthy almond flour muffins made with date paste! These muffins are completely damp and naturally sweetened.
- 1 cup almond flour
- 1 cup ( 4 oz) Medjool dates, pitted (about 10 dates)
- 1/8 cup water
- 3 eggs
- 2 Tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- spray of cinnamon
- 1/4 cup mini chocolate chips
- Preheat oven: Preheat oven to 350 ° F.
- Stir together dry active ingredients: Integrate almond flour, baking soda, cinnamon, and salt in a medium bowl.
- Make date paste: Location dates and water in a mixer and pulse up until integrated.
- Blend: Include eggs, coconut oil, and vanilla. Mix up until smooth. Put date and egg mix over almond flour mixture and stir to integrate. Include tiny chocolate chips and carefully stir.
- Location dough in a muffin tin: Put or scoop dough into a muffin tin with gently greased silicone liners Bake for 23-25 minutes or up until the tops are golden brown and a toothpick comes out tidy. Cool totally and take pleasure in.
- Swap for date paste: I have not checked this, however, if you do not have dates on hand and wish to attempt a various sweetener, I’d advise doing 1/3 cup maple syrup or honey.
- Classification: Baked Product
- Technique: Bake
- Food: American
- Serving Size: 1 muffin
- Calories: 154
- Sugar: 15 g
- Salt: 227 mg
- Fat: 8g
- Hydrogenated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 71 mg