Almond Flour Muffins Recipe

Name: Almond Flour Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup almond milk; 2 T ground flaxseed; 1/2 cup coconut oil; 1/2 cup maple syrup; 1 tsp vanilla extract; 3 cups almond flour; 2 cups whole wheat flour; 3 tsp baking powder; 1 tsp salt; 1 tsp ground cinnamon; 1/2 cup chopped walnuts; 1/2 cup organic raisins

Servings: persons

2 cup almond milk
2 T ground flaxseed
1/2 cup coconut oil
1/2 cup maple syrup
1 tsp vanilla extract
3 cups almond flour
2 cups whole wheat flour
3 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 cup chopped walnuts
1/2 cup organic raisins

1
Preheat the oven to 350 degrees and lightly grease a nonstick 12-cup muffin tin.
2
In a medium-size bowl, whisk together the almond milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, syrup, and vanilla.
3
In a separate large bowl, sift together flour, almond meal, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the raisins and nuts until the large lumps are gone.
4
Pour into the prepared muffin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.

2650

kcal

Calories

212

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cup almond milk, 2 T ground flaxseed, 1/2 cup coconut oil, 1/2 cup maple syrup, and more.

Yes, Almond Flour Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Flour Muffins

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