Best Almond Flour Cake Muffins Recipes

ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
• Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
• In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
• Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
• Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
• Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

ALMOND FLOUR CAKE (4 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Grease a 9-inch cake pan and set aside.
• In a large mixing bowl, combine your almond flour, egg yolks, sugar, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until stiff peaks form.
• Fold through your egg whites until combined. Transfer the cake mixture into the greased cake pan and top with sliced almonds.
• Bake the cake for 30 minutes, or until tender on top. Remove the cake from the oven and let cool for 15 minutes, before carefully invert onto a plate and sprinkling with powdered sugar.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ALMOND FLOUR CAKE/ MUFFINS

Steps:

• Cream butter and Splenda.
• Add eggs, one at a time, beating after each.
• Mix flour with baking powder in separate bowl.
• Add flour a little at a time to egg mixture while beating.
• Add extracts, beat again.
• Pour or scrape with spatula into greased 22.
• 5 cm cake pan.
• Bake at 175 degrees Centigrade, for 50 to 55 minutes.
• Recipe is much better as muffins.
• You get about 16 muffins and they bake for 30 minutes.