Diese Mandelmehl-Muffins are easy 1-bowl healthy muffins with a moist almond flavor and crunchy toasted almonds on top. They are naturally gluten-free but also egg-free and dairy-free, perfect as a healthy snack or breakfast.
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Mandelmehl-Muffins
Diese Mandelmehl-Muffins are easy 1-bowl healthy muffins with a moist almond flavor and crunchy toasted almonds on top. They are naturally gluten-free but also egg-free and dairy-free, perfect as a healthy snack or breakfast.
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Portionen: 12 Muffins
Kalorien: 291.2 kcal
Inhaltsstoffe
- 3 Tassen Mandelmehl - (Anmerkung 1)
- ½ Tasse Tapiokamehl - (Anmerkung 2)
- 3 Esslöffel Leinsamenmehl - (Anmerkung 3)
- 3 Teelöffel Backpulver
- ⅓ Tasse Ahornsirup - (Anmerkung 4)
- ⅓ Tasse Geschmolzenes Kokosöl - (Anmerkung 5)
- ¾ Tasse Mandelmilch - at room temperature (note 6)
- 2 Teelöffel Vanilleextrakt
For sweeter muffins
- ½ Tasse Unraffinierter Rohrzucker - (Anmerkung 7)
Anleitungen
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray oil into each paper liner. Set aside.
- In a large mixing bowl, whisk the dry ingredients: almond flour, tapioca flour, flaxseed meal, baking powder, and sugar for sweeter muffins. This recipe is very lightly sweet and low in sugar if you don't add the extra unrefined cane sugar. If you like sweet muffins, add the sugar now.
- Whisk all the dry ingredients until they are consistently combined.
- Add the liquid ingredients: almond milk (at room temperature, not cold), maple syrup, vanilla extract, and melted coconut oil.
- Stir with a rubber spatula until it forms a thick muffin batter.
- Fill each muffin paper liner evenly with the muffin batter then lightly press sliced almonds on top of the muffins.
- Bake the muffins for 30 minutes at 350 °F (180 °C) until golden brown on top and a toothpick inserted in the center comes out with barely any crumb.
- Let the bread cool down at room temperature for 5 minutes on the muffin pan, then on a cooling rack for 2 hours before eating. The muffins firm up as they cool down, for a firmer texture, place them for 2 hours in the fridge.
Notizen
Hinweise 1: Almond meal works as well but the muffins will be a bit more fragile, their color will be darker, and their texture a bit grainy.
Hinweise 2: You can replace the tapioca flour with the same amount of cornstarch (cornflower in the UK) or arrowroot flour.
Hinweise 3: You can replace flaxseed meal with ground chia seeds but the color of the muffins will turn greyish.
Hinweise 4Man kann beliebige flüssige Süßungsmittel verwenden, zum Beispiel Agavendicksaft oder Kokosblütennektar.
Hinweise 5: I don’t recommend any other oil. Coconut oil firms up the muffins as they cool down. The recipe will not work oil-free. So do not swap the oil for something else like fruit or veggie puree.
Hinweise 6: Any milk can be used but make sure you use milk at room temperature. If it’s cold from the fridge, it solidifies the coconut oil in the muffin batter and forms lumps.
Hinweise 7: I like demerara sugar or simply brown sugar.
Lagerung: You can store the muffins in a sealed box in the fridge for up to 4 days. They can be frozen for up to 1 month.
Ernährung
Portion: 1Muffin | Kalorien: 291.2kcal | Kohlenhydrate: 25.6g | Eiweiß: 6.3g | Fett: 20.8g | Gesättigte Fettsäuren: 6g | Mehrfach ungesättigtes Fett: 0.7g | Einfach ungesättigte Fettsäuren: 0.6g | Natrium: 127.7mg | Kalium: 39.3mg | Ballaststoffe: 3.5g | Zucker: 14.8g | Vitamin C: 0.01mg | Kalzium: 150.7mg | Eisen: 1.3mg | Magnesium: 9.1mg | Phosphor: 33.8mg | Zink: 0.1mg
Warum Sie dieses Rezept lieben werden
These muffins are delicious, but they have so many reasons why they are among my favorite recipes.
- Von Natur aus glutenfrei – Made with almond flour, these muffins are perfect for gluten-sensitive individuals or those on a gluten-free diet.
- Egg-Free & Dairy-Free – Flax meal replaces eggs, making these suitable for a plant-based diet.
- Wenig Zucker – Lightly sweetened with maple syrup, with an option to increase sweetness to your preference.
- Anpassbare Textur – Firm up the muffins in the fridge for a sturdier texture or enjoy them soft and warm.
- Schnell und einfach – One bowl, minimal ingredients, and ready in under an hour!
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
You only need a few ingredients to make these muffins.
- Mandelmehl – This makes a moist, nutty base for the muffins. Almond meal can also be used but may result in a darker, grainier texture.
- Tapiokamehl – This acts as a binder and helps achieve the right texture. Cornstarch or arrowroot powder can be substituted in equal amounts.
- Mandelmilch – You can use any plant-based milk you like, but I strongly recommend using unsweetened milk to reach the perfect sweetness. It needs to be at room temperature to avoid solidifying the coconut oil.
- Leinsamenmehl – A key egg replacement that adds fiber and structure. Ground chia seeds can be used, but the muffins may have a greyish tint.
- Ahornsirup – It’s a natural unrefined sweetener. Agave syrup or coconut nectar can be used instead.
- Kokosnussöl – This helps bind and firm up the muffins as they cool. Do not replace it with other oils or purees, as the texture may be compromised.
How to Make Almond Flour Muffins
Ich zeige euch in wenigen Bildern, wie man diese Muffins zubereitet.
Pour all the dry muffin ingredients into a large mixing bowl.
Mix them and pour the liquid ingredients on the top.
Den Teig mit einem Silikonspatel nur so lange verrühren, bis alles gerade so vermengt ist.
Scoop the batter with an ice cream scoop and place it into a muffin tray lined with cups.
Press some sliced almonds on the top and bake them for 30 minutes at 350 °F (180 °C).
Let them cool down for a few minutes on a wire rack.
Carines Tipps
I have a few more tips for you to make the best muffins possible.
- Zutaten bei Zimmertemperatur: Ensure the almond milk and melted coconut oil are at room temperature to avoid lumps in the batter.
- Vorsichtig mischen: Stir just until combined to prevent overmixing, which can lead to dense muffins.
- Gleichmäßige Füllung: Fill the muffin liners evenly to ensure uniform baking.
- Ganz cool: These muffins firm up as they cool. Allow them to cool for at least 2 hours, or refrigerate for a firmer texture.
- Avoid Overloading Add-Ins: If adding berries or other mix-ins, limit them to ½ cup to avoid excess moisture that can make the muffins fragile.
Anpassungsideen
These muffins are delicious and you can add some additional toppings. Though try to keep the substitutions to a minimum – don’t swap more than one ingredient!
- Süße: For sweeter muffins, add ½ cup of coconut sugar or unrefined cane sugar.
- Toppings: Sprinkle chopped nuts, seeds, or shredded coconut on top for added crunch.
- Geschmacksvariationen: Add a pinch of nutmeg, cardamom, or orange zest for a unique twist.
- Schokoladenstückchen: Stir in ¼ cup of dark chocolate chips for a decadent treat. I don’t recommend adding berries to this recipe as it tends to mess with the batter too much.
Hi! I’ve already made them twice and loved them both times. The second time, I prepared a flax egg before adding it to the liquids, and I also added 1.5 tbsp of cider vinegar based on an AI recommendation 🙂 My baking time was 25 minutes for 13 muffins. They turned out great—definitely a keeper!
Vielen Dank.
Why do you oil the muffin papers? I don’t use sprays. Would brushing oil in the muffin papers work?
We always oil muffin paper liners in egg-free baking, it prevents the muffins to stick to the paper. I am using my own oil spray, I have a spray ottle filled with avocado oil, which is the same as brushing oil in the paper liner, even though brushing add more oil.
Is there nutritional information?
Absolutely, just under the instructions
Hi
I have made this recipe several times and every time I am blown away by the amazing texture and taste
can I replace the flaxmeal with eggs? If so, would you know how many eggs?
Thanks I love your recipes
Thank you! I don’t bake with eggs, so I can’t tell how much you will need and how to change the ratio of ingredient to add them. I suppose adding a binder like egg will replace flaxmeal, but you also add liquid that will thin out the batter and you might need to decrease the milk too. Sorry about that.
I made these muffins just now but used two eggs instead of the flaxmeal, added them to a measurement cup and add whole milk to equal to the 3/4 of a cup, they are so delicious!
Vielen Dank.
That sounds lovely! so glad it worked with eggs too.
wow these are amazing!! We had ours for breakfast with some raspberry chia jam. I added a tiny amount of almond extract to the mixture and they taste just like almond croissants.
Hey there, could this be made in almond flour bread form (vs individual muffins)? If so, what would you suggest for baking time? And, any other recipe tweaks needed?
Vielen Dank im Voraus!
It might be fragile in a bread shape, even if baked longer, I wouldn’t recommend that
Excelent recipe, Carine! The muffins are soft and delicious.Thank you so much!!
Love this one!! I added a half cup of sprouted oats and a half cup of raisins, and used coconut sugar instead of cane. They’re like the softest most delicious oatmeal raisin cookies (but muffins!!) My egg/peanut free boys LOVE them. Thank you!!!!
Can I add unsalted butter instead of coconut oil? I don’t like the smell of coconut oil in foods.
Sicher
The muffins are easy to make, and the flavor is nice. Mine turned out kind of dry, so next time I’ll use a little more coconut oil and maybe not bake as long. I baked the full amount of time, because gluten-free baked goods usually need the time, and my other almond flour baked goods don’t get dry.
The recipe has flaxmeal to form up the muffin, it’s high in fiber and absorb the liquid in the recipe. If you overbake them, they will definitely dry even more.