Fun Mini Muffins Almond Meal Flourless Recipes

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FUN MINI MUFFINS -ALMOND MEAL- FLOURLESS



Fun Mini Muffins -Almond Meal- Flourless image

These mini muffins were made by a work colleague for a morning tea. They were so good, that I asked her for the recipe. If making these purposefully gluten free ensure that the chocolate, baking powder and thickened cream are all gluten free. Any artificial sweetener can be used in place of the sugar (if following a gluten-free diet take care that it is GF- splenda is gluten-free). You can really use any dried fruit or chip of your choice

Provided by Jubes

Categories     Quick Breads

Time 35m

Yield 24 mini muffins, 12 serving(s)

Number Of Ingredients 7

200 g almond meal
2 teaspoons baking powder
75 g chocolate chips or 75 g dried cranberries
4 teaspoons caster sugar (superfine sugar) or 1 teaspoon artificial sweetener (Splenda)
2 teaspoons vanilla essence
3 eggs, lightly beaten
4 tablespoons thickened cream (whipping cream)

Steps:

  • Preheat oven to 180°C (fan forced).
  • Mix all the dry ingredients in a bowl.
  • In another bowl, whisk together all of the wet ingredients.
  • Make a well in the middle of the dry ingredients and then add the wet ingredients. Mix as lightly as possible.
  • Spray a 24 hole mini-muffin tray well with cooking oil.
  • Cook for 15 minutes at 180°C (fan forced) for approx 15 minutes.
  • Allow muffins to cool in trays for 5 -10 minutes. Twist the muffins to remove them from the trays.

Nutrition Facts : Calories 139.8, Fat 11.5, SaturatedFat 2.2, Cholesterol 59.7, Sodium 80.1, Carbohydrate 5.2, Fiber 2, Sugar 2.4, Protein 5.2

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.

ALMOND MUFFINS - FLOURLESS



Almond Muffins - Flourless image

Make and share this Almond Muffins - Flourless recipe from Food.com.

Provided by NRG Tribe

Categories     Breakfast

Time 16m

Yield 6 muffins

Number Of Ingredients 5

1 1/2 cups pecans or 1 1/2 cups walnuts
1/4 cup pure grade b maple syrup
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Steps:

  • Preheat oven to 375 degrees.
  • In a blender, grind almonds until flour like, use a spatula to scrape down sides if needed.
  • Combine maple syrup, eggs, vanilla and salt in a small bowl and mix well.
  • While blender is running, slowly pour the mixture inches.
  • Continue to blend until well combined.
  • Pour into buttered muffin pan.
  • Bake 11 minuted, until golden brown.

Nutrition Facts : Calories 279.8, Fat 20.7, SaturatedFat 2.2, Cholesterol 105.8, Sodium 250.1, Carbohydrate 15.9, Fiber 4.1, Sugar 10, Protein 10.8

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