Anita Mirchandani

Registered Dietitian, Certified Fitness Professional

Recipe: Almond Meal Muffins

A friend of mine in Mumbai was headed back to USA and had a pantry full of goodies to share. Being in Mumbai has been an eye-opening experience from the food and nutrition perspective.  When she suggested I take bags of nuts (including almonds), baking goods and other yummy treats I couldn’t say no.  With 4 bags of whole almonds, I began to brainstorm what to do with them.  I mean sure we could just eat them but in the last few years alternative flours (i.e. almond flour) have become very popular.

Here’s why:

  • It’s more nutritious than wheat flour and all-purpose flour
  • Good source of Vitamin E
  • Easy to use
  • Higher in protein, lower in carbohydrates and sugars
  • Has a moist texture
  • Can be made from blanched or unblanched almonds (becomes almond meal)
  • It’s gluten-free

If you end up making almond meal, the fiber content will be greater than almond flour because the skin of the almonds stays on when you grind it up.  The skin is a source of insoluble fiber.

While there are a variety of brands that sell almond flour, I couldn’t find any local varieties.  Because I had 4 bags of almonds, I decided to make my own.  I used unblanched almonds (skin remained on) and made the almond meal.  The blanched almond flour is a lighter color.  With a 2 year old + son and a husband wanting to lose weight, I decided to make almond flour muffins.  They turned out really good and my son loved them for a post-nap snack. We added a spoon of peanut butter to it and he happily ate it! These are great for on-the-go and are a healthy supplement to a greek yogurt for breakfast or snack.  Once you make them, they can also be frozen for future use.

Here’s the recipe: 

Ingredients

  • 1 cup unblanched almond meal (I use a food processor to grind a 1lb. bag and stored the remainder in the fridge)
  • ½ teaspoon baking soda
  • 3 eggs
  • ¼ cup whole milk
  • 2 tablespoons honey
  • 2 tablespoons light brown sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg

Instructions

  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  2. Mix together almond flour, baking soda, brown sugar, cinnamon and nutmeg in a bowl.  Add eggs, milk, honey, and lemon juice until well combined.  Spoon into paper liners.
  3. Bake muffins at 350 degrees F for about 15 minutes or until golden brown on top.
  4. Yield is about 25-27 mini muffins

*For dairy free, you could substitute the regular milk for almond milk

1 Comment

  1. Meredith
    January 24, 2017    

    Yay! Glad the almonds got used.

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