Hey everyone! This weekend I was on the radio with my good friend Luna Raven, who hosts Luna’s Kitchen Magic. Come follow us as we make blueberry peach almond flour muffins and talk about how to make your own vanilla extract at home (really, it’s the easiest thing you can do… swear!). Here’s the link to the podcast, in mp3 format.
And here’s the recipe for the muffins. Enjoy!
Almond Flour Muffins
Servings: 12 muffins
Course: Breakfast
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Nutrition Facts
Almond Flour Muffins
Amount Per Serving (0 g)
Calories 136 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 53mg 18%
Sodium 161mg 7%
Potassium 133mg 4%
Total Carbohydrates 13g 4%
Protein 4g 8%
Vitamin A 2%
Vitamin C 17%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
A grain free, dairy free and gluten free recipe. This recipe was adapted from The Everyday Grain-Free Gourmet, by Jodi Bager and Jenny Lass. If you're interested in working more with almond flour, I highly recommend this book!
Ingredients
- 2 1/2 cups finely ground almond flour, (I use Bob's Red Mill, available in most grocery stores)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3 large eggs
- 1/4 cup honey
- 1/2 cup frozen peaches, defrosted and diced
- 1/2 cup frozen blueberry, defrosted and diced
Instructions
- Preheat oven to 300°F (149°C). Line a muffin tin with baking cups.
- In a mixing bowl, mix almond flour, baking soda and salt. Add vanilla and eggs, mixing until well incorporated. Add honey and fruit, stirring well.
- Spoon the batter into your prepared muffins cups - you should fill them about 2/3 full. Bake about 30 minutes, or until muffins are slightly browned on top and an inserted knife comes out clean.
This content was originally posted on FearlessFresh.com.
This sounds like a wonderful treat for my B&B guests who eat gluten-free! I’m noting down the ingredients. I love this blog!
I have a friend who makes vanilla extract as special-occasion gifts. I think I’ll surprise her this year, using your directions, and make her a bottle. Thanks!
.-= Check out Alexandra
Thank so much! I really appreciate your support. :)
I love almonds and they’re so good for you. I never even knew there was such a thing as almond flour! Thanks, Stephanie. Happy holidays – Jen
.-= Check out Jen Haupt
These little muffins are SO tasty. I can’t recommend them enough!
Happy New Year, Jen :)
Can’t wait to listen in. Sounds so fun!
.-= Check out Almost Slowfood
Hope you enjoy the show! I’m soonly starting one of my own. I’m very excited.
These look great! I’ve been using more and more Almond Meal (the cheap version from trader joe’s) in my baking, and less refined white sugar, so these will be fun to try soon!
Bonnie (Jake M’s mom :-)
.-= Check out Bonnie
I’ve got a batch of these in the oven–look great! However, it made only 9 muffins, not 12.
Ok, I just have to add that these taste AMAZING. Some of the best muffins I’ve ever made. I cooked them at high altitude (Denver, CO), and they required about 5-10 more minutes.