Healthy Almond Flour Mini Muffin Recipe

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Do you want a yummy side dish for your breakfast or an easy-to-take snack that won’t undo today’s workout?  These gluten-free sugar-free mini muffins are delicious and a great alternative to the muffins at the coffee shop (which are really just thinly disguised cupcakes without the frosting).

Whip up a batch of these to have ready to go in your fridge and you can have your muffins and eat them too!

almond flour mini muffins

This recipe makes 24 mini muffins.

Almond Flour Mini Muffin Ingredients:

  • 1/2 cup blanched almond flour
  • 1/2 cup flax meal
  • 1 Tablespoon coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 eggs
  • half of a ripe banana, mashed
  • 1/3 cup coconut crystals
  • 2 Tablespoons pure maple syrup
  • 1/4 cup coconut milk, canned, full fat
  • 2 Tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1 Tablespoon coconut oil, melted
  • 1/2 cup golden raisins
  • 1/2 cup raw pecans, chopped

Almond Flour Mini Muffin Cooking Directions:

Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil.

In a medium bowl combine the almond flour, flax meal, coconut flour, baking soda, salt and cinnamon.

In another medium bowl combine the eggs, banana, coconut crystals, maple syrup, coconut milk, almond butter and vanilla. Mix until smooth. Add the dry ingredients into the wet ones and mix well.

Slowly add the melted coconut oil, mix until all the lumps disappear.

Add the raisins and pecans and mix well.

Divide the batter for 24 mini muffins. Bake for 15-20 minutes, until golden and fully set.

Cool on a wire rack for 10 minutes. Store in an airtight container in the fridge (or freezer).

Nutrition Info: Each serving equals: 88 calories, 6g fat, 7g carbohydrate, and 3g protein

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