Almond muffins are probably one of the very first gluten free and no added fat baking recipes I fell in love with. They are super easy to make and taste great. I enjoy them as a snack, a breakfast treat or even a dessert. Baking sweet muffins that I could actually eat, that followed a diet that was both dairy free and gluten free without adding any fats to the actual dough became possible with this recipe.
I love these almond muffins because they are loaded with protein instead of hi-glycemic carbohydrates and the fats in almonds are healthy fats too. As I engage in a lot of exercise I’m always on a lookout for protein rich snacks to help my tissue repair after exercising. As I follow a largely plant based diet I am also interested in protein rich snacks to supplement my meals.
These muffins are baked at a low temperature of 356˚F/180˚C. As a result the fats in the nuts don’t overheat and don’t turn into unhealthy fats. If you like a bit of crunch and texture you can also add flaked or chopped nuts to this simple recipe. I encourage you to experiment with the basic ingredients and add you chopped favourite nuts like hazelnuts, pecan or cashews and/or chopped dried fruit or spices like cinnamon instead of the vanilla.
Ingredients for 12 healthy dairy and gluten free Almond Muffins:
- 7 oz/200g almond flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla essence
- ¼ cup of maple syrup
- ½ cup of soy milk
- 3 egg whites
Preparation Time: 5 minutes
- Pre-heat the oven to 356˚F/180˚C.
- Mix the almond the flour, salt and baking powder in a bowl.
- In a separate bowl whisk the egg whites until they are slightly fluffy, then add the milk, maple syrup and vanilla essence and mix together.
- Add the wet ingredients to the dry ingredients until you have a rather wet dough.
- Line a muffin tin with paper cups and spoon the dough out evenly into the twelve cups.
- Bake the muffins in the oven for 20-25 minutes.