Almond Flour Muffins

There’s something so comforting about a warm, homemade muffin, especially when it’s soft, buttery, and just the right amount of sweet. These almond flour muffins are inspired by frangipane, the rich almond-based filling often used in French pastries. Traditionally, frangipane is creamy and indulgent, but today, we’re transforming that luxurious texture into a wholesome, gluten-free treat that’s naturally sweetened with maple syrup.

The moment you take a bite, you’ll notice how incredibly moist these muffins are thank you, thanks to the almond flour! Unlike traditional wheat flour, almond flour is naturally rich in healthy fats, giving these muffins an unbeatable softness. Plus, we’re adding a little touch of dried fruit (optional, of course) to bring in some tartness that perfectly complements the subtle sweetness of maple syrup.

But let’s talk about almond flour, the star ingredient here. Not only does it create an amazing texture, but it’s also packed with protein, vitamin E, and heart-healthy monounsaturated fats. These nutrients help support brain function, reduce inflammation, and keep your skin glowing. Plus, almond flour is naturally gluten-free and low in carbohydrates, making it a fantastic alternative for those looking to reduce their grain intake. Including almonds in your diet can help maintain steady blood sugar levels, making these muffins a great option for breakfast or a midday snack without the usual sugar crash. If you’re not already using almond flour in your baking, this recipe is a perfect excuse to start!

So, whether you need a quick energy boost, a lunchbox treat, or just a cozy afternoon snack, these almond flour muffins have got you covered. Now, let’s get baking!

Ingredients:

  • 4 tbsp. (60 g) soft butter
  • 1/4 cup (60 ml) maple syrup
  • 2 eggs
  • 125 g almond flour
  • 1/2 tbsp. baking powder
  • 7 g vanilla sugar or 1 tsp. vanilla extract
  • 30 g dried cranberries (optional)

Directions:

  1. Preheat your oven to 350°F (180°C). Lightly grease a muffin pan with oil (coconut oil works great for this).
  2. In a large mixing bowl, combine the soft butter and maple syrup. Whisk vigorously until smooth and creamy (an electric whisk can help!).
  3. Add the eggs one at a time, mixing well after each addition to fully incorporate them.
  4. Gently fold in the almond flour, baking powder, and vanilla sugar. Stir until the batter is smooth and light.
  5. If using dried cranberries, fold them in gently.
  6. Spoon or scoop the batter evenly into the muffin pan, filling each cup about two-thirds full.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the muffins from the oven and let them cool on a wire rack before serving.

Prep Time: 20 minutes
Baking Time: 25 minutes
Servings: 7 muffins

Nutritional Information (Per Muffin):

  • Energy: 235 calories
  • Protein: 5.7 g
  • Fat: 17.76 g
  • Carbohydrates: 16.02 g
  • Fiber: 2 g

Storage Tips:

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
  • Feel free to customize with different dried fruits, nuts, or even a pinch of cinnamon for extra flavor.