Eggless Blueberry Muffins With Applesauce Almond Milk And Almond Flour Recipes

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ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER



Almond Flour Blueberry Muffins Best Ever image

I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.

Provided by Lighthouse Rita

Categories     Breakfast

Time 33m

Yield 24 mini muffins, 10 serving(s)

Number Of Ingredients 11

2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup organic sugar
2 eggs
3 tablespoons olive oil or 3 tablespoons canola oil
2 tablespoons honey
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup blueberries

Steps:

  • Preheat oven 350 degrees.
  • Mix dry ingredients.
  • Mix liquid ingredients in separate bowl.
  • Add liquid ingredients to dry ingredients and gently mix.
  • Gently fold in blueberries.
  • Put into prepared muffin cups.
  • If making mini muffins cook for 15 minute or when toothpick comes out clean.
  • If making big muffins cook for 20-23 minute or when toothpick comes out clean.
  • Cool for 5 minutes and enjoy. Yum!

Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4

EGGLESS BLUEBERRY MUFFINS WITH APPLESAUCE, ALMOND MILK, AND ALMOND FLOUR



Eggless Blueberry Muffins with Applesauce, Almond Milk, and Almond Flour image

After developing an egg and dairy allergy, these are a good option. Sprinkle tops with sugar and cinnamon if you want a little extra sweetness.

Provided by paula

Categories     Whole Wheat Muffins

Time 35m

Yield 12

Number Of Ingredients 10

1 cup almond meal
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup blueberries
1 cup applesauce
½ cup almond milk
¼ cup honey
¼ cup coconut oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.7 g, Fat 6.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 227.4 mg, Sugar 9.4 g

FLOURLESS ALMOND-BLUEBERRY MUFFINS



Flourless Almond-Blueberry Muffins image

No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.

Provided by Anna Stockwell

Categories     Breakfast     Wheat/Gluten-Free     Muffin     Blueberry     Almond     Passover     Kosher for Passover     Bake     Spring     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 10

2 1/2 cups almond meal
1 teaspoon ground cinnamon
5 large eggs, separated
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 teaspoon kosher salt
1/2 pint blueberries (about 1 1/3 cups)
Sliced almonds (for sprinkling)
Demerara or raw sugar (for sprinkling)

Steps:

  • Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
  • Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
  • Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
  • Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
  • Do Ahead
  • Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

EGGLESS BLUEBERRY MUFFINS WITH APPLESAUCE, ALMOND MILK, AND ALMOND FLOUR



Eggless Blueberry Muffins with Applesauce, Almond Milk, and Almond Flour image

After developing an egg and dairy allergy, these are a good option. Sprinkle tops with sugar and cinnamon if you want a little extra sweetness.

Provided by paula

Categories     Whole Wheat Muffins

Time 35m

Yield 12

Number Of Ingredients 10

1 cup almond meal
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup blueberries
1 cup applesauce
½ cup almond milk
¼ cup honey
¼ cup coconut oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.7 g, Fat 6.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 227.4 mg, Sugar 9.4 g

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