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Light, nutty, and moist – these gluten-free almond flour berry muffins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!
Personally, I don’t follow a strict gluten-free diet. However, I have always believed in eating things in moderation as well as making foods accessible to all diets! With that in mind, I use almond flour in quite a few of my recipes, including these delicious Almond Flour Berry Muffins! If you’re looking for a moist, nutty, and fluffy muffin that won’t go straight to your hips, this one is for you!
Ingredients
- Almond flour: Adds a sweet, nutty taste and because it’s made from almonds, it’s a healthier alternative to regular flour and ideal for gluten-free diets.
- Baking soda: Leavens and produces bubbles, allowing muffins to rise.
- Eggs: Acts as a binder, giving strength to these muffins.
- Egg whites: Leavens and helps make these muffins lighter and airier.
- Honey: Adds additional moisture to these muffins and serves as a fantastic natural sweetener.
- Lemon juice: Adds a bright flavor that pairs wonderfully with berries, especially blueberries!
- Lemon zest: Adds intense tangy, citrusy flavor.
- Olive oil: A heart healthy fat that helps to bind the ingredients and bake evenly.
- Berries: I love blueberries for this recipe, but you can get creative and fold in a different type of berry, like strawberries or raspberries.
- Vanilla: Adds sweetness and enhances all of the other flavors.
How to Make Almond Flour Berry Muffins
Start you Almond Flour Berry Muffins by whisking your almond flour, baking soda, and salt in a medium bowl. Then in a stand mixer with the whisk attachment, beat together the eggs and egg whites.
Then add in the honey and extra virgin olive oil.
As well as the vanilla.
Next, zest a lemon and add to the mixer. If you don’t have a zester, a grater, paring knife or vegetable peeler will also do the job.
After zesting the lemon, juice it! Add the juice and turn up the mixer speed.
While the mixer is on, slowly add the dry ingredients into the wet until it’s fully mixed. Then with the mixer on its slowest setting, fold in your berry of choice.
As a last step, use a cookie scoop or a large spoon to drop the mixture evenly into an oiled and lined muffin pan. You should have enough mixture for 12 muffins or 24 mini muffins.
Then throw them in the oven at 350 for about 25 minutes. Once the muffins are done, take them out of the oven to let cool on a cooling rack, and enjoy your Almond Flour Berry Muffins!
Frequently Asked Questions:
How do you keep berries from sinking in muffins?
You could try coating your berries in flour before folding them into your batter, or make sure you don’t overmix the berries into the batter.
Does almond flour bake the same way as regular flour?
The only noticeable difference in how they bake is that almond flour tends to bake a little bit quicker.
How long will almond flour muffins last for?
They will last up to one week when stored in an airtight container at room temperature or in the fridge. To freeze, place muffins in a freezer bag for up to 6 months.
More Muffins
Did you try this muffin recipe? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
These Almond Flour Berry Muffins are a favorite in my household, especially with my kids, and they’lll soon become a favorite in your home as well.
No fork required.
Almond Flour Berry Muffins
Light, nutty, and moist – these gluten-free almond flour berry muffins taste amazing and are high in protein and low carb. Perfect for breakfast or a snack!
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Servings: muffins
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Pre-heat oven to 350 and line 12 muffin tins with baking cups.
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In a medium bowl, whisk together almond flour, baking soda, and salt; set aside.
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With the whisk attachment in a stand mixer, beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
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Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
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Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
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Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. It should be enough for 12 muffins.
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Bake for 25 minutes then let cool on a cooling rack.
Serving: 1muffinCalories: 168kcalCarbohydrates: 11gProtein: 5gFat: 12gSaturated Fat: 1gCholesterol: 27mgSodium: 89mgPotassium: 28mgFiber: 2gSugar: 7gVitamin A: 45IUVitamin C: 1.5mgCalcium: 44mgIron: 0.9mg
Want more mouth-watering gluten-free recipes? Head over to my Pinterest board!
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