breakfast, Brunch, coffee, Dessert, Food, traditions, Uncategorized

Berry Muffins with Almond Flour

It’s finally cool enough here in Southern California to enjoy some time in the kitchen baking up fresh treats. The past couple days there has been the strong smell of ash from the fires that burned this past summer, so it’s been good to keep indoors. With that, I decided to experiment with a recipe for muffins that used almond flour instead of wheat.

We are fortunate not to have any current dietary conditions that require the limited use of wheat or gluten. In years past, Sami had a wheat sensitivity which required me to bake her own breads and cupcakes using a mixture of different flours, such as rice and almond. These days the options are varied, and it’s much easier and more cost effective to find wheat alternatives.

In our cupboard we currently have a huge bag of almond flour purchased from Amazon. We used a few cups to bake macaroons, leaving the bulk of a ten-pound bag remaining. I decided to use some of the almond flour, along with some raspberries we received from our neighbors to make this batch of muffins for breakfast. Any type of berry, fresh or frozen, would work well with this recipe, but I prefer the way it bakes up with fresh. These muffins also have a light lemony flavor which compliments the berry.

Almond Flour Berry Muffins

2 cups almond flour
1 tablespoon baking powder
dash of salt
2 whole eggs + 2 egg whites
1/2 cup agave (honey also works)
1/2 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
zest of one lemon
2 tablespoons lemon juice
1 cup berries, any kind

  1. Preheat oven to 350 degrees Fahrenheit (177 Celsius). Line a 12 well muffin tin with paper or parchment baking cups.
  2. In a large bowl, combine the ingredients in the order listed, except the berries. Mix until combined, then gently fold in berries.
  3. With an ice cream scoop, fill the baking cups evenly.
  4. Bake for 25 minutes, or until fully cooked and light golden brown on tops.

This recipe yielded some nice, moist muffins that were not too sweet, and went well with an egg-and-sausage breakfast. Here’s to cooler autumn days spent with family and delicious treats. Happy fall y’all.

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