A couple of weeks ago I made brownies for the freezer, yeah they are all gone and I will be making them again; maybe even today. We are working on gathering tax crap so I may need a little something something later today. In the meantime I also thought OK lets make something you can grab from the freezer for breakfast or at least a non chocolate snack and maybe a little less calories.
I had some almond flour in the fridge. I stored it in the pantry once, not a good idea so the fridge is where it lives. It keeps getting pushed to the back so I think it’s time I used it up. This recipe uses 3 cups in total for it so it is a start.
The recipe asked for coconut flour, I have a ridiculous amount of different types of flours in my pantry but coconut flour is not one of them. It is for the streusel top so I did have some shredded coconut that is pretty small, I used that instead; it will be fine.
The muffins are very moist and fluffy and worth checking out. They do look a little dark but it’s from the cinnamon in the streusel crumb top. I baked mine for 23 minutes and wouldn’t change a thing.
Almond Flour Muffins
Equipment
- 1 12-count muffin tin
- 12 muffin tin liners
Ingredients
- 2½ cups almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 3 large eggs
- ⅓ cup butter melted
- 6 tablespoons milk
Streusel topping
- ½ cup almond flour
- 2 tablespoon coconut flour
- ½ cup walnuts chopped - or use what you like
- 1 tablespoons cinnamon
- 3 tablespoons granulated sugar
- ¼ cup butter melted
Icing drizzle
- ¼ cup confectioners sugar
- 1-2 tablespoons water
Instructions
- Preheat oven to 350℉
Streusel topping
- add all the ingredients in a medium bowl, mix until everything comes together and set aside.
Muffins
- In a medium bowl, add the almond flour, baking powder and salt. Mix well and set aside. In another medium bowl add the sugar, eggs, milk and melted butter, whisk together until smooth.
- Slowly add the dry ingredients to the wet ones. Fold them in until combined. I take ice cream or cookie scoop and distribute the dough evenly between all 12 cups. They were filled to the top of the paper muffin cups. Sprinkle each with the streusel topping.
- Place in the preheated oven for 22-25 minutes, or until a toothpick comes out clean. Remove from the oven and let sit for 10 minutes. Remove muffins to a wire rack to completely cool.
- Once they are cooled, make the icing and drizzle over the top of each muffin. Store in an airtight container in the fridge for a week or wrap each in saran wrap and place in a freezer bag for 2-3 months.
Recipe adapted from: thebigmansworld.com
Why don’t you say how many carbs there are as I’m a diabetic and this would help me to know if I should make them.
Hi Mary Ann without a lot of changes its around 3 grams of carbs.
Would a sugar substitute like coconut sugar work for granulated sugar?? I’m going to try and see. Thanks for the recipe! I’ve been trying to use up my almond flour too. Lol.
Hi Terri – I used white sugar and tend to always use it but you can definitely use a substitute. Your muffins may taste a little more coconutty than mine but if you have coconut sugar on hand, you probably already know that. Thanks for reaching out and I hope you like them.