Almond Meal Muffins (Gluten-Free and Grain-Free)
Recipe Overview:
These Almond Meal Muffins are a wholesome and delicious treat, perfect for anyone following a gluten-free or grain-free diet. Packed with the goodness of almond meal, chia seeds, and fresh berries, these muffins are not only healthy but also incredibly tasty. Whether you’re craving a light snack or need something to pair with your afternoon tea, these muffins are the perfect choice. Theyβre naturally sweetened with honey and can be made eggless with a flaxmeal egg replacer, making them a versatile option for different dietary preferences.
Key Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 muffins
- Cuisine: Continental
- Course: Snack
- Diet: Vegetarian (can be made vegan with egg replacer)
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Meal (Badam Powder) | 1 cup | Use blanched almond flour for smooth texture. |
| Chia Seeds (or Flax Seeds) | 1 tablespoon | Chia seeds provide great texture and binding. |
| Cinnamon Powder (Dalchini) | 1/4 teaspoon | Adds a warm, aromatic flavor. |
| Baking Powder | 1 teaspoon | For leavening and fluffiness. |
| Salt | 1/4 teaspoon | Enhances flavors. |
| Fresh Blueberries (or any berries) | 1/4 cup | Can substitute with raspberries or local berries. |
| Fresh Raspberries (or any berries) | 1/4 cup | Optional, or replace with your choice of berries. |
| Whole Milk (or Almond Milk for vegan) | 1/4 cup | Almond milk works great for a dairy-free version. |
| Coconut Oil (or Almond Oil) | 2 tablespoons | Adds richness and moisture. |
| Honey | 2 tablespoons | Natural sweetener. |
| Vanilla Extract | 1/2 teaspoon | For a hint of vanilla flavor. |
| Whole Eggs (or Flaxmeal Egg Replacer) | 2 large eggs (or 2 tablespoons flaxmeal with 6 tablespoons water for vegan) | For binding and moisture. |
Instructions:
-
Preheat Oven:
Begin by preheating your oven to 350Β°F (180Β°C). Prepare a 6-cup muffin tin by greasing it with coconut oil, butter, or a non-stick spray. Alternatively, you can use paper liners if you prefer. -
-
Prepare the Egg Replacer (for Vegan Version):
If you are making these muffins egg-free, prepare the flaxmeal egg replacer. To do this, mix 2 tablespoons of flaxmeal with 6 tablespoons of water and let it sit for 5 minutes to form a gel-like consistency. Set this aside. -
Blend Wet Ingredients:
In a food processor or blender, combine the whole milk (or almond milk), coconut oil, honey, and vanilla extract. Blend these ingredients until smooth and well combined. -
Mix Dry Ingredients:
To the wet mixture, add the almond meal, chia seeds (or flax seeds), cinnamon powder, baking powder, and salt. Pulse the food processor just enough to combine the ingredients into a smooth batter. Be sure not to over-mix. -
Add Eggs (or Egg Replacer):
Add the beaten eggs (or flaxmeal egg replacer) into the batter. Pulse again until fully incorporated. The batter should be slightly thick, but smooth. -
Fill Muffin Cups:
Scoop the muffin batter into the prepared muffin tin, filling each cup about 1/3 of the way full. Top each muffin with a few fresh berries (blueberries, raspberries, or any other local berries). -
Add Remaining Batter:
After adding the berries, evenly distribute the remaining muffin batter into the muffin cups. Top the muffins with additional berries for a beautiful, fruity finish. -
Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. -
Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes. After that, run a knife along the sides of each muffin cup to loosen them, then invert the tin onto a plate to release the muffins. Serve warm or allow to cool completely before storing.
Serving Suggestions:
- Snack Time: These Almond Meal Muffins make a great afternoon snack. Pair them with a hot cup of masala chai for a delightful treat.
- School Lunchbox: These muffins are perfect for packing into a school snack box. They are easy to make ahead and store.
- Tea Time: Enjoy these muffins with a cup of your favorite tea or coffee. Their light, fluffy texture pairs beautifully with any beverage.
Additional Notes:
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They can also be frozen for longer storage. Just make sure to wrap them tightly before freezing.
- Sweetener Alternatives: If you prefer a different sweetener, feel free to use maple syrup or agave nectar instead of honey. Just note that the texture might vary slightly depending on the liquid consistency of the sweetener.
- Flaxmeal Egg Replacer: If you’re making these muffins vegan, ensure that the flaxmeal egg replacer is well mixed into the batter to avoid any dry spots. It helps to add extra moisture to the muffins.
These Almond Meal Muffins are not only delicious and nutritious but also versatile enough to fit various dietary needs. Whether youβre following a gluten-free or vegan diet, these muffins offer a delightful, guilt-free indulgence.
