Almond Flour Muffins (Healthy, Low Sugar, Gluten-Free)

Acestea Brioșe cu făină de migdale 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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Brioșe cu făină de migdale

Acestea Brioșe cu făină de migdale 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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Timp de pregatire: 10 minute min

Timp de gătit: 30 minute min

Timpul total: 40 minute min

Curs: Mic dejun, Gustare

Bucătăria: american

porţii: 12 briose

calorii: 291.2 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 3 cupe Faina de migdale - (nota 1)
• ▢ ½ ceaşcă Faina de tapioca - (nota 2)
• ▢ 3 linguri Făină de in - (nota 3)
• ▢ 3 lingurițe Praf de copt
• ▢ ⅓ ceaşcă Sirop de arțar - (nota 4)
• ▢ ⅓ ceaşcă Ulei de cocos topit - (nota 5)
• ▢ ¾ ceaşcă Lapte de migdale - la temperatura camerei (nota 6)
• ▢ 2 lingurițe Extract de vanilie

For sweeter muffins

• ▢ ½ ceaşcă Zahăr din trestie nerafinat - (nota 7)

Instrucțiuni

• 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.

notițe

Notă 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.

Notă 2: You can replace the tapioca flour with the same amount of cornstarch (cornflower in the UK) or arrowroot flour.

Notă 3: You can replace flaxseed meal with ground chia seeds but the color of the muffins will turn greyish.

Notă 4: Any liquid sweetener can be used like agave syrup or coconut nectar.

Notă 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.

Notă 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.

Notă 7: I like demerara sugar or simply brown sugar.

Stocare: 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.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1brioşă | calorii: 291.2kcal | Carbohidrați: 25.6g | Proteină: 6.3g | Gras: 20.8g | Grăsime saturată: 6g | Grăsimi polinesaturate: 0.7g | Grasime monosaturata: 0.6g | Sodiu: 127.7mg | Potasiu: 39.3mg | Fibră: 3.5g | Zahăr: 14.8g | Vitamina C: 0.01mg | Calciu: 150.7mg | fier: 1.3mg | Magneziu: 9.1mg | Fosfor: 33.8mg | Zinc: 0.1mg

De ce îți va plăcea această rețetă

These muffins are delicious, but they have so many reasons why they are among my favorite recipes.

1. În mod natural fără gluten – Made with almond flour, these muffins are perfect for gluten-sensitive individuals or those on a gluten-free diet.
2. Egg-Free & Dairy-Free – Flax meal replaces eggs, making these suitable for a plant-based diet.
3. Sugar scăzut – Lightly sweetened with maple syrup, with an option to increase sweetness to your preference.
4. Textură personalizabilă – Firm up the muffins in the fridge for a sturdier texture or enjoy them soft and warm.
5. Rapid și simplu – One bowl, minimal ingredients, and ready in under an hour!

Ingrediente și înlocuiri

You only need a few ingredients to make these muffins.

• Faina de migdale – This makes a moist, nutty base for the muffins. Almond meal can also be used but may result in a darker, grainier texture.
• Faina de tapioca – This acts as a binder and helps achieve the right texture. Cornstarch or arrowroot powder can be substituted in equal amounts.
• Lapte de migdale – 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.
• Flax Meal – A key egg replacement that adds fiber and structure. Ground chia seeds can be used, but the muffins may have a greyish tint.
• Sirop de arțar – It’s a natural unrefined sweetener. Agave syrup or coconut nectar can be used instead.
• Ulei de cocos – 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

Let me share how to make these muffins in a few pictures.

Pour all the dry muffin ingredients into a large mixing bowl.

Mix them and pour the liquid ingredients on the top.

Stir the batter with a silicone spatula until just combined.

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.

Sfaturile lui Carine

I have a few more tips for you to make the best muffins possible.

1. Ingrediente la temperatura camerei: Ensure the almond milk and melted coconut oil are at room temperature to avoid lumps in the batter.
2. Amestecați cu grijă: Stir just until combined to prevent overmixing, which can lead to dense muffins.
3. Even Filling: Fill the muffin liners evenly to ensure uniform baking.
4. Cool complet: These muffins firm up as they cool. Allow them to cool for at least 2 hours, or refrigerate for a firmer texture.
5. 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.

Idei de personalizare

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!

• Dulceaţă: For sweeter muffins, add ½ cup of coconut sugar or unrefined cane sugar.
• Topping-uri: Sprinkle chopped nuts, seeds, or shredded coconut on top for added crunch.
• Variații de aromă: Add a pinch of nutmeg, cardamom, or orange zest for a unique twist.
• Fulgi de ciocolată: 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.

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