Blueberry Almond Flour Muffins Recipe
These Blueberry Almond Flour Muffins are a wholesome, gluten-free treat packed with pumpkin puree, almond flour, and warm spices like cinnamon and nutmeg. Moist and flavorful, these muffins are sweetened naturally without refined sugars and can be customized with nuts or pumpkin seeds for extra texture. Perfect for a healthy breakfast or snack, they offer a nutritious alternative to traditional muffins while being diabetic-friendly and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce
- 3 large eggs
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Add-Ins
- 1/2 cup chopped walnuts or pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Wet Ingredients: In a mixing bowl, combine the pumpkin puree, melted coconut oil, unsweetened applesauce, and eggs. Stir thoroughly until the mixture is smooth and integrated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the almond flour, ground cinnamon, nutmeg, baking powder, baking soda, and salt ensuring even distribution of leavening agents and spices.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients and gently stir until just combined to avoid overmixing. Fold in the optional chopped walnuts or pumpkin seeds if using.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter before baking.
- Ensure baking powder and baking soda are fresh to achieve proper rise and light texture.
- Store muffins in an airtight container with a slice of bread to keep them moist longer.
- These muffins freeze well when stored in an airtight freezer-safe bag for up to 3 months.
- To make diabetic-friendly, consider using low-glycemic sweeteners and whole grain flours while maintaining the almond flour base.
- Greasing muffin tins works well if you don’t have liners to prevent sticking.
- Protein powder can be added by substituting part of the almond flour, but adjust liquids accordingly to maintain batter consistency.
- Avoid overmixing to prevent dense muffins.
Keywords: Blueberry Almond Flour Muffins, gluten-free muffins, diabetic-friendly muffins, pumpkin puree muffins, healthy breakfast muffins, low-carb muffins, sugar-free muffins
