Almond Flour Muffins (pic)

[Cricket4t]

I have discovered that grains of any kind, even low carb ones, trigger strong cravings for me, so I’ve had to stop using them. This is an SCD muffin recipe that I adapted to use low carb sweeteners.

I have enjoyed these muffins very much and I thought I’d share just in case there is someone else out there who needs a muffin recipe that doesn’t use any grains. It’s strange but I can use honey with no problem but no grains what so ever.

Almond Flour Muffins

3-1/3 cups of almond flour
1 tsp baking soda
1/4 tsp salt
Sweetener to equal 1 cup of sugar – (I use 1 cup Splenda + 1 tablespoon honey)
1/2 cup of yogurt (Can sub sour cream)
3 eggs
1-tablespoon vanilla

Mix ingredients together, (if batter is too thick add a little more yogurt) (if batter is too thin add a little more almond flour) as needed to get muffin batter consistency.

Fill paper lined muffin tins 2/3 full with batter (I drop pecans and blueberries on top of the muffins and poke them down into the muffins with my finger).

Bake in a 325° preheated oven for 20 minutes or until toothpick inserted in muffin comes out clean.

Allow muffins to cool for 5 minutes in the muffin tins before removing them to a cooling rack. They have the best flavor after they have cooled to room temp.

Makes 14 muffins.

[BarbDe]

Looks great Cricket! I love having discovered almond flour!! So much you can do with it!

[Tater Head]

I make something like this using yogurt too. These look very pretty

[nisha_mommy2one]

Those look really good any idea on the carb count?

[lisabinil]

As posted (cup of Splenda & tbl honey) I get 87.619 carbs for whole batch, or 6.26 each muffin without the blueberries or pecans.

[Kattbelly]

How much blueberries and nuts did you add to the recipe?

[Nigel]

These look superb!! Thank you for the recipe. I love muffins!!

[Tweaker Geek]

Cricket - Did you use regular honey or the sugar-free kind? The muffins look wonderful! So much so I want to make some.

On other thing, why not just add the pecans and berries right to the batter - just personal preference?

[Cricket4t]

Originally Posted by Kattbelly

How much blueberries and nuts did you add to the recipe?

Originally Posted by Tweaker Geek

Cricket - Did you use regular honey or the sugar-free kind? The muffins look wonderful! So much so I want to make some.

On other thing, why not just add the pecans and berries right to the batter - just personal preference?

I just use regular honey, I'm not saying that everyone can use it, but for me it has not stopped my weight loss and it does not trigger any cravings. Grains on the other hand, even low carb grains, stop my weight loss and trigger cravings.

I don't add the blueberries to the batter because:

1.) I use frozen blueberries and it has been my experience that they turn my batter a funny color of blue.

2.) The blueberries tend to sink to the bottom if added to the batter.

I just drop a few pieces of pecans and 5 or 6 blueberries on top of the muffins and poke them down only slightly into the batter with my finger; I like the end product much better.

Also muffins that have been sitting on the counter for a day taste much better than ones that have just been baked (I have no idea why). For that reason I usually make my muffins ahead and store them in a plastic bag on the counter.

They also freeze well, just remove them from the freezer and let them thaw, wrapped in their freezer wrap, at room temp.

[Tweaker Geek]

Thanks Cricket. Since there is only 1 Tbsp. of honey in the recipe that would only add 1.21 carbs per muffin for 14 muffins, so not bad. I just happened to think - maybe adding honey flavored Lorann oil would achieve the same flavor without any carbs. I think you have the right idea now that you mention you use frozen blueberries - they do sink to the bottom of some batters and I wasn't thinking about that when I asked the question. And, you're muffins are very pretty, so that's also a plus with adding them to the top. Good job!

[Cricket4t]

Originally Posted by Tweaker Geek

Thanks Cricket. Since there is only 1 Tbsp. of honey in the recipe that would only add 1.21 carbs per muffin for 14 muffins, so not bad. I just happened to think - maybe adding honey flavored Lorann oil would achieve the same flavor without any carbs. I think you have the right idea now that you mention you use frozen blueberries - they do sink to the bottom of some batters and I wasn't thinking about that when I asked the question. And, you're muffins are very pretty, so that's also a plus with adding them to the top. Good job!

I'm not sure you should add any oil to this recipe. The muffins are very moist with no added fat; I'm afraid if you add fat to them that they will be too moist and just be gummy. If you don’t want to use real honey maybe you could use the sugar free honey or just sub some other type of sweetener.

[RVcook]

Basic recipe w/o fruit:
Cals: 162
Carb: 7g (4g fiber = 3 net)
Pro: 6g
Fat: 12.6g

[Tweaker Geek]

Cricket - Lorann isn't an oil like a cooking oil that would make things gummy; it's a flavor oil and you only use a few drops for flavor.

[CarolynF]

I'm going to make these now..with the berries..

[CarolynF]

I made 1/2 a recipe..Very easy recipe..I added some almond extract and a bit of cinnamon..Yummy..

They are cooling now.. Thanks, Cricket..

[Sweeteater]

those are some of the prettiest muffins I've ever seen. I like almond flour, too.

[Tweaker Geek]

I finally made these muffins and all I can say is Yummmmm!

I used 2 1/3 cups almond flour and 1 cup of Jenna Marie's cake flour blend. I also used Lorann honey flavored oil (1/2 teas.) I used 1/2 teas. Splenda Quik-Pack and 1/2 cup of white diabetisweet for the sweetness; they are a tad on the sweet side so the diabetisweet could be cut to 1/4 cup. I used sour cream, didn't have yogurt. I did use the blueberries and pecans also.

They are as pretty as Cricket's picture and taste delicious. What more could you ask for in a muffin?

Thanks for this recipe Cricket, it is definitely a keeper!