Healthy Almond Flour Muffins - 3 ways!

These almond flour muffins make a healthy breakfast or snack and are low carb, paleo, oil-free, grain-free, dairy-free and gluten-free! They’re also high in protein and fibre! Watch on YouTube.

Ingredients (this recipe makes about 6 muffins): 

3/4 cup applesauce (if you don’t have applesauce you can use 1.5 bananas mashed)

1.5 eggs 

1 tbsp maple syrup

1.5 cups almond flour

1/2 tsp pure vanilla extract 

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Optional: 1 tbsp cocoa powder (if you want to make a few chocolate flavoured ones!)

Optional sweetener: 1 tbsp maple syrup (I added this but you can make it sugar-free or use extra ripe bananas for natural sweetness!)

Optional garnishes & flavours: I made 3 flavours using 1 square of 88% dark chocolate chopped, 4 dried cranberries chopped, and chopped walnuts/pumpkin seeds 

Instructions: 

1. Mash banana if using banana.

2. Add applesauce/banana, eggs, maple syrup, vanilla extract, baking soda, baking powder and salt. Mix until smooth.

3. Add almond flour and mix to just combine.

4. Preheat oven to 350F/180C.

5. Spray or coat muffin pan with a light layer of oil (I used extra-virgin olive oil).

6. Scoop around 1.5 tablespoons of batter into each muffin pan opening (around 3/4 full).

7. I scooped most of the batter into the muffin pan and left the amount for around 2 muffins to make the chocolate flavoured muffins. Add cocoa powder to the remaining batter and mix until just combined.

8. Add garnishes to create different muffin flavours!

9. Bake in the oven for around 30 minutes or until golden brown (if you insert a toothpick it comes out clean).

10. Remove from the oven and cool for 15-20 minutes.

11. Store in an airtight container in the fridge for up to one week.

12. Enjoy!