Amongst all my almond flour desserts, muffins made with almond flour are my favorite because they come together pretty quickly and can be served as a humble breakfast or they can be spread with frosting to turn them into a delicious show-stopping cupcake. 

If you are a fan as well, you might also like my Almond Flour Apple Muffins, Almond Flour Zucchini Muffins, and Almond Flour Pumpkin Muffins.

Why Should You Try This Recipe:

These blueberry almond flour muffins recipe is the perfect grab-and-go breakfast. Here are a few other reasons why it’s worth a try:

1. Deliciously moist & stores well: Thanks to almond flour, this blueberry muffin recipe is moister compared to traditional muffins. You can make a whole batch on the weekend, store it in the fridge, and warm it up for breakfast to enjoy throughout the week.
2. Minimally sweetened with no refined sugar: Sweetened with less than a cup of pure maple syrup and fresh blueberries, this is a healthier muffin recipe that you can enjoy without guilt.
3. Easy & Quick to make: All you need is 45 minutes and two bowls and a whisk to make these grain-free blueberry muffins. Plus, since it is so easy to make you can make it with your kids as well.

Ingredients:

As it is with any muffin recipe, the ingredients for this almond flour blueberry muffins recipe can be divided into three categories:

• Dry ingredients: Almond flour, baking powder, baking soda, and kosher salt.
• Wet Ingredients: Eggs, maple syrup, vanilla extract, and melted coconut oil 
• Last-minute add-ins: Fresh blueberries, lemon zest, and sliced almonds.

How to Make This Recipe?

This Gluten-Free Blueberry Muffins with almond flour recipe has 5 easy steps:

1. Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin pan with muffin paper liners (affiliate link) and set it aside.

2. Mix Dry Ingredients: Mix together the dry ingredients, almond flour, baking powder, baking soda, and kosher salt in a large mixing bowl.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the wet ingredients – eggs, maple syrup, and coconut oil (melted and cooled.)
4. Combine dry and wet ingredients: Pour the liquid ingredients into the dry ingredients and stir to combine. Fold in the blueberries and lemon zest into the muffin batter at the last minute.

5. Bake: Using an ice cream scoop, scoop the batter into a 12-cup muffin tin, top with a sprinkling of sliced almonds, and bake the simple gluten-free blueberry muffins in a 325-degree oven for 32-35 minutes, or a toothpick inserted in the middle comes out with no crumbs. Let muffins cool for a few minutes and then transfer to a wire rack. 

Enjoy one (or more) for breakfast with your morning coffee, or serve to the kids as a healthy afternoon snack.

How To Store, Freeze, and Thaw:

Below you will find everything you need to know to enjoy these almond flour lemon blueberry muffins for days.

• Storage: Since these blueberry muffins are made with almond flour, the added moisture and fat content in the flour will shorten their shelf life. I found the best way to store these muffins is in an airtight container in the fridge for up to days. When ready to serve, warm them in a low preheated oven (300 degrees) for 5 minutes or so.
• Freezing instructions: As it is with all my other almond flour recipes, these almond flour muffins freeze well. Be sure to cool completely on a cooling rack for 1 hour or they are fully cooled to room temperature. Transfer them into a plastic bag (I use freezer bags ) and get the air out of it as much as possible. Label, date, and store in the freezer for up to 3 months.
• Thawing Instructions: Frozen muffins can be thawed completely to room temperature. Alternatively, to rewarm from the frozen muffins, place them in a 300-degree oven for 10 minutes, or in the microwave on high for 30 seconds-1 minute.

Expert Tips:

Here are a few quick pro tips for the best almond flour blueberry muffins that you can make on your first try:

• Room temperature ingredients: As it is with most baking recipes, for best results make sure that all your ingredients are at room temperature.
• Toss blueberries with almond flour before folding into the batter: To prevent your blueberries (fresh or frozen) from sinking to the bottom during baking, toss the berries with 1-2 Tablespoons of the almond flour mixture before folding into the batter.
  Coating the berries with the recipe’s dry ingredients helps the blueberries stick to the muffin batter, giving you specks of warm, melty blueberries well distributed throughout the muffin.
• Fill each muffin tin until ⅔ is full: The recipe for blueberry muffins with almond flour below makes 12 muffins. As you fill muffin cups you might feel like the batter is not enough. The secret is to fill each cup two-thirds full. It is also important to mention that almond flour muffins do not rise as much as regular blueberry muffins (made with regular flour) but they are delicious nonetheless.
• Want to turn them into Almond Flour Blueberry Cupcakes? Add ½ tsp pure almond extract to the wet ingredients, omit the sliced almonds, and when completely cool, top with a heaping dollop of maple whipped cream or maple cream cheese frosting, and garnish with more fresh blueberries.
• Want to try a muffin recipe made with a combination of almond and coconut flour instead? Try my flourless blueberry muffins.

You Might Also Like:

If you enjoyed these recipes, here are a few other almond flour recipes you might like:

• Blueberry Muffins without Flour
• Almond Flour Banana Muffins
• Almond Flour Chocolate Cupcakes
• Almond Flour Bread Recipe
• Almond Flour Cookies

And if you have some extra blueberries you are trying to use, below are a few easy blueberry recipes from the archives:

• Blueberry Sauce For Pancakes
• Homemade Blueberry Sauce
• Blueberry Salad

If you try this Healthy Almond Flour Blueberry Muffins recipe or any other one of our almond flour recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Almond Flour Blueberry Muffins Recipe

These easy Gluten Free Almond Flour Blueberry Muffins are moist, sweet, and loaded with blueberries. Made with almond flour, they are a perfect treat for a healthy breakfast or an afternoon snack. 

Course Naturally sweetened dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 muffins

Calories 233kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour (8.4 oz. )
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients:

• 3 large eggs at room temperature
• ⅔ cup maple syrup
• ¼ cup neutral vegetable oil coconut, walnut, or grapeseed oil would work
• 1/2 teaspoon vanilla extract

For the Blueberry Muffins

• 1 cup fresh or frozen blueberries*
• Zest of a lemon
• 3 tablespoons sliced almonds optional

Instructions

• Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
• In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
• In a small bowl, whisk eggs, maple syrup, vanilla extract, and oil.
• Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
• Fold in the blueberries and lemon zest.
• Divide the batter equally in the prepared muffin tin.
• Sprinkle with sliced almonds (if using).
• Bake 32-35 minutes or until muffins turn golden brown.
• Let it cool for 5 minutes and serve while it is still warm.

Video

Notes

Notes:

• Can I use frozen blueberries to make these muffins? You can use an equal amount of frozen blueberries in place of the fresh ones. There is no need to thaw them.
• Can I swap maple syrup with honey? Yes, you can. Simply use an equal amount of honey. Please be aware that the version made with honey might be slightly sweeter and darker in color (depending on the type of honey you are using.)
• Storage: These blueberry muffins are best the day they are baked, still warm from the oven. You can store them in an airtight container for upto 4 days.
• Freezing Instructions: Fully bring the blueberry muffins to room temperature, place in a freezer-friendly container, and freeze them for upto 3 months.
• To Thaw: There is no need to thaw them as almond flour does not fully freeze. Simply heat them in a low-heat (300 F degree) oven for 10-15 minutes before serving.

Nutrition

Calories: 233kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 103mg | Fiber: 3g | Sugar: 12g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

Why Should You Make This Recipe? 

This easy recipe is a wonderful addition to my foolproof Almond Flour Desserts collection. If you have under an hour of free time, these paleo almond cinnamon muffins are a delicious and easy way to celebrate the fall season, one muffin at a time!

• Visually Impressive: These Almond Flour Apple Muffins are picture-perfect treats that will have all your guests fooled as to just how easy they are to make and decorate!
• Minimally Sweetened: The natural sweetness of the apples and maple syrup means that there is no refined sugar in these healthy apple muffins. 
• In Season: These delicious muffins are an easy way to bake with the in-season apples you pick this time of year! Seasoned with a hint of cinnamon and that natural apple flavor, this fall treat will warm you up on the inside.

• Quick Clean Up: This recipe only requires one large bowl, one small bowl, and one whisk, so no long and tedious clean up afterwards. Just one more thing that makes this recipe so easy!
• Paleo, Gluten Free and Dairy-free: These apple muffins are paleo friendly and gluten free, so you can meet many dietary restrictions in group settings with just one simple recipe.

Ingredients:

These Almond Flour Apple Muffins only require 12 simple ingredients, many of which you likely already have in your pantry. 

Gather your almond flour, baking powder, baking soda, kosher salt, ground cinnamon, eggs, maple syrup, oil, vanilla extract, apple slices, and chopped walnuts.

Helpful Ingredient Notes including Substitutions:

• Oil:  I recommend using vegetable oil or melted coconut oil, but don’t use olive oil for this recipe!
• Almond Flour: This recipe calls for almond flour, although you can use almond meal interchangeably. Almond meal is a bit thicker than almond flour, but either creates a smooth textured muffin. Don’t have access to almond flour? No problem, follow my recipe for a simple DIY almond meal or almond flour at home. 
• Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour and tart!
• Slicing Apples: When preparing your apples of choice, it is important to slice them very thinly with a mandoline or a knife. Slicing thinly and evenly will ensure that they cook completely and thoroughly. If you are baking for younger children, or just prefer smaller pieces, you can cut your apple slices in half.
• Maple Syrup: Pure maple syrup and agave nectar can be used interchangeably, depending on your taste preference and availability!

How to Make?

This paleo apple muffin recipe takes just a few steps from start to finish and is completed in just under an hour. Because of how easy these are to prepare, you can make these in advance to enjoy throughout the week, or as a spontaneous treat on the weekend!

1. Dry Ingredients: Measure out and add your dry ingredients to a mixing bowl and mix together until completely combined. 
2. Wet Ingredients: Measure out and ddd your wet ingredients to a separate bowl and whisk until completely combined.
3. Combine: Simply pour your wet ingredients into the dry ingredients and mix together until all the ingredients are fully combined. 
4. Add Apples: Gently fold in the thinly sliced apple pieces into the muffin batter just until combined. 

5. Pour into Muffin Tins: Divide batter into your prepared muffin pan. Make sure you have 12 equally filled muffin tins with the apple pieces dispersed evenly. 
6. Decorate: Although this step is optional, it creates for beautifully decorated apple almond muffins. Thinly slice half an apple (again, your choice of apple) and lay three slices on top of each muffin. Each apple slice can slightly overlap to create a fan effect for an additional visual appeal. 
7. Add chopped walnuts: For an additional texture and nutty flavor, add a small handful of chopped walnuts onto each muffin as well. 
8. Bake: Bake your muffins at 325 degrees F for 35 minutes, or until the tops of your muffins turn golden brown. Allow your muffins to cool completely, at least 30 minutes in the tin or on a cooling rack, before enjoying!

How To Serve:

• Enjoy these gluten-free apple muffins with your morning coffee or tea, or serve with my Homemade Almond Milk on any brisk day this fall!
• If you cannot get enough of apple goodness, try serving it with a few tablespoons of my unsweetened applesauce on the side.

Expert Tips

• Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this mandoline. Of course, you can always use a knife to slice your apples.
• Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners (affiliate link), you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up. 
• Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins. 
• Do not skip on cooling: While I know that it is hard to wait, do not skip on the cooling process. These almond apple muffins need at least 20-30 minutes to cool for best results.
• Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.
• Decoration: The decoration on top is optional, but it is very simple to achieve and beautiful at the end! 
• Coconut Flour: Do not replace your almond flour with coconut flour, as the batter consistency will be off and it will not work for this recipe.

Similar Gluten Free Muffins You Might Like:

If you enjoyed these apple muffins with almond flour, here are a few other paleo and gluten-free almond flour muffins recipes you might like:

• Pumpkin Almond Flour Muffins
• Almond Flour Zucchini Muffins
• No Flour Blueberry Muffins
• Easy Gluten-Free Blueberry Muffins Recipe
• Gluten-Free Banana Muffins
• Gluten-Free Chocolate Cupcakes
• Need more inspiration? Check out our collection of naturally sweetened desserts and muffin recipes.

Other Apple Recipes You Might Like:

• Healthy Apple Crumble Recipe
• Apple Roses Recipe
• Apple Cinnamon Oats
• Healthy Overnight Muesli
• Healthy Apple Salad
• Layered Apple Appetizer

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Almond Flour Apple Muffins Recipe

These gluten-free and paleo Almond Flour Apple Muffins are perfect for the chilly mornings of autumn to accompany your coffee. Naturally sweetened with maple syrup and apples, they are a healthier alternative to muffins made with granulated sugar.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 muffins

Calories 229kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour (8.4 oz.)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Wet Ingredients:

• 3 large eggs at room temperature
• ½ cup +2 tablespoon maple syrup
• 3 tablespoons coconut oil melted and cooled (avocado and grapeseed oil would also work)
• 1 teaspoon vanilla extract

Add Ins and Toppings:

• 1 apple Medium sized & Thinly sliced + more as garnish
• ½ cup walnuts chopped

Instructions

• Preheat oven to 325 degrees F. Line a 12-cup muffin pan with parchment liners.
• Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a bowl until no lumps remain.
• In a separate bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract on a bowl until emulsified.
• Pour the wet ingredients into the dry ones and mix until fully combined.
• Fold in the sliced apples.
• Divide the batter evenly in the muffin tin.
• If preferred, top each muffin with 3 slices of apples (like I did in the pictures) and sprinkle them with walnuts.
• Bake in the oven for 35 minutes or until the top of the muffins turn golden brown.
• Let it cool for 30 minutes before serving.

Notes

• Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour, and tart.
• Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this one. Of course, you can always use a knife to slice your apples.
• Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners, you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up. 
• Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins. 
• Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.

Nutrition

Calories: 229kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 84mg | Fiber: 3g | Sugar: 10g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

When my Almond Flour Zucchini Muffins hit the table, they’re gone in seconds, and it’s no secret why. Moist, chocolatey, and bursting with warm cinnamon flavor, these portable treats are as delectable as they are easy to make.

This recipe also meets a wide range of dietary needs. Not only are these chocolate zucchini muffins low carb, but they’re also naturally sweetened, paleo-friendly, and gluten-free—just like my Almond Flour Zucchini Bread recipe! And I made sure to include the keto version in the recipe.

Craving even more bite-sized almond flour desserts? Hit your sweet spot with my other scrumptious, gluten-free muffin recipes, like Almond Flour Pumpkin Muffins, Almond Flour Apple Muffins, and Almond Flour Blueberry Muffins.

Ingredients

With healthy ingredients like all-natural coconut sugar and antioxidant-filled cinnamon, these high-fiber zucchini muffins are as good as they are good for you!

Zucchini

For this recipe, you’ll need about 1½ cups (255 grams) of grated and squeezed zucchini. Because zucchinis vary so much in size and have a high water content, it’s best to use a kitchen scale or dry measuring cups to measure the squash after it’s grated and wrung out.

Wet Ingredients

The wet ingredients you need are eggs, grapeseed or coconut oil, coconut sugar, and vanilla extract.

To make chocolate chip zucchini muffins, gather walnuts and chocolate chips, as well. My personal go-to for chocolate chips is Enjoy Life Semi-Sweet Morsels (affiliate link). However, you can also use other brands, like Lily’s (affiliate link), to make these zucchini chocolate chip muffins keto!

Dry Ingredients

For dry ingredients, gather baking soda, kosher salt, ground cinnamon, and almond flour. My favorite brand to use is Blue Diamond Almond Flour (affiliate link), but you can skip the grocery store all together with my easy recipe for how to make almond flour at home!

Also, almond flour and almond meal can be used interchangeably to make these healthy zucchini muffins.

How To Make

Gluten-free zucchini chocolate muffins may be unbelievably delicious, but they’re also unbelievably easy to make! You can have these treats ready to serve in seven simple steps.

1. Prep the equipment: Preheat the oven to 350 degrees F. and insert muffin liners (affiliate link) into a 12-cup muffin tin.

2. Prep the zucchini: Use the large holes of a box grater to shred the zucchini. Then, place the shredded zucchini in the middle of a clean kitchen towel and collect the edges. Over a large bowl or kitchen sink, wring out as much excess water as possible.

3. Mix the dry ingredients: Whisk together the almond flour, baking soda, salt, and cinnamon in a large mixing bowl. 
4. Mix the wet ingredients: Whisk together the eggs, oil, coconut sugar, and vanilla extract in a separate bowl. Continue mixing until the liquid is smooth and thoroughly blended.
5. Make the batter: Pour the wet ingredients into the dry ingredients and gently mix. When the mixture is just combined, fold in the grated zucchini and the walnuts.
6. Bake the muffins: Spoon equal amounts of batter into the tin’s 12 muffin cups. Then, sprinkle chocolate chips over the muffin tops and press them gently into the batter. Bake the muffins for 35 minutes, or until a toothpick comes out clean from their centers. 
7. Cool and serve: Let the muffins rest for 5-10 minutes before removing them from the muffin pan. Leave them on a wire rack until completely cool, and then they’re ready to eat!

Variations:

Whether you want to take your spice rack for a spin or keep to a new diet, this sugar-free zucchini muffins recipe can be adjusted to meet your every need.

• Want a recipe for keto chocolate zucchini muffins made with almond flour? To make this treat keto-friendly, all you have to do is swap out coconut sugar for a monk fruit sweetener (affiliate link) and use a brand of chocolate safe for keto diets, like Lily’s (affiliate link).
• Leave out the nuts and chocolate: A great thing about this recipe is that it’s just as delectable without walnuts and chocolate.
• Try out new spices: Tired of cinnamon? Add cardamom and/or ginger instead to add a zesty and bold note to these paleo zucchini muffins.
• Change up which nuts you use: Sliced almonds and pistachios work just as well as walnuts in this recipe.
• Make it a quick bread: You can use the same batter to make it as a quick bread. Simply follow my recipe for Almond Flour Zucchini Bread.

Other Zucchini Dessert Recipes You Might Like

From chocolate zucchini bread to gluten-free zucchini muffins, you can find every recipe you need right here the next time you want to satisfy your sweet tooth.

• Classic Zucchini Bread
• No Egg Zucchini Bread
• Zucchini Banana Brownies
• Double Chocolate Zucchini Muffins
• Can’t get enough of? Check out all our Refined Sugar Free Desserts and Muffin Recipes

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Almond Flour Zucchini Muffins Recipe

Healthy Zucchini Muffins made with almond flour and sweetened with coconut sugar. Easy to make, gluten, dairy, and grain-free. They are the perfect moist and fluffy muffins you can make during the zucchini season

Course Naturally sweetened dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 muffins

Calories 234kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups Shredded Zucchini (255 gr)

Dry Ingredients:

• 2 cups almond flour or almond meal (240 gr)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon

Wet Ingredients:

• 2 large eggs at room temperature
• ¼ cup grapeseed or coconut oil melted and cooled
• ½ cup coconut sugar (66gr)
• 1 teaspoon vanilla extract

Optional Add Ins:

• ½ cup walnuts chopped
• ¼ cup semi sweet chocolate chips such as Enjoy Life or Lily's

Instructions

• Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.
• Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
• Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
• Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
• Pour the wet ingredients into the dry ones and mix until combined.
• Fold in the shredded zucchini and walnuts.
• Divide the batter in amongst the cups of the muffin tin.
• Sprinkle each cup with chocolate chips.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.
• Serve while still slightly warm.

Notes

• Storage & Freezing: Be sure to bring them to room temperature before storing. Cover with plastic wrap and store them in the fridge for 4-5 days. Or, you can keep them in an airtight container for up to 3 months in the freezer.
• Serving: When you’re ready to eat these muffins, you don’t have to worry about letting them thaw. Just leave them on the kitchen counter until they’re room temperature or microwave them until warm.
• To make these keto-friendly: Swap coconut with an equal amount of Monk fruit sweetener and use Lily’s chocolate chips.
• My favorite muffin liners are these parchment muffin liners. They are so easy to remove from the muffins after they are cooled down. Not to mention, they make the clean up after a breeze.

Nutrition

Calories: 234kcal | Carbohydrates: 13g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 213mg | Potassium: 94mg | Fiber: 3g | Sugar: 7g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

Who is in for some pumpkin goodness on this Monday morning? If so, you are in for a treat because we are making Almond Flour Pumpkin Muffins that are paleo friendly.

Today, we are celebrating the 4th annual #VirtualPumpkinParty put together by Sara of Cake Over Steak, where over 60 awesome food bloggers come together and share a recipe made with pumpkin. So if you are need of some pumpkin inspiration you are at the right place.

Last year, I contributed to the party with this Pumpkin Turkey Chili recipe. This year, I am joining the crowd with this Paleo Pumpkin Muffins recipe. If you are like me, feel like you deserve a delicious baked treat with your morning coffee just because it is cold outside and doesn’t want to feel guilty of eating it, this healthy pumpkin muffin recipe is exactly what you need.

Made with almond flour, coconut sugar, and canned puree, it comes together in less than 10 minutes and bakes in less than an hour. It is freezer-friendly, gluten, dairy, and refined sugar-free.

Intrigued? Read on.

How To Make Paleo Pumpkin Muffins

Similar to most muffin recipes, this gluten-free pumpkin recipe has 3 folds.

First, you mix the dry ingredients: Almond flour (or almond meal would also work), baking soda, cinnamon, pumpkin spice and salt, in a large bowl.

Second, you mix the wet ingredients: Eggs, coconut sugar, canned pumpkin puree, and vanilla extract in another bowl.

Third, you combine the wet ingredients with the dry ones and scoop them out to a 12-cup muffin tin lined with parchment muffin paper (this is my favorite brand affiliate link).

After 45-50 minutes, you will end up with the most delicious, healthier, and moist pumpkin muffins you can imagine.

Here I have to mention, I know it will be hard, but for the best almond flour pumpkin muffins, it is imperative to wait for them to completely cool down. Since they are super moist, if you serve them before they are cooled, your guests might think that they are not fully baked.

A Word on Baking with Almond Flour

If you have been following my blog for a while you know that I am a big fan of using this gluten-free, low-carb, and full of good fats flour in my baking.

Another reason why I love it is because of its high-fat content. Most pumpkin muffin recipes you find online uses coconut oil, but in this recipe, since we are using almond flour there is no need for that. Similar to one of the most popular recipes on Foolproof Living, Almond Flour Chocolate Cake, this Almond Flour Pumpkin Muffins recipe has no added fat in it.

Yup, you heard it right. No additional butter, vegetable, or coconut oil. You don’t need it, because the fat content in almond flour and eggs are enough to provide you with all the fat these grain-free pumpkin muffins need.

There you have it, friends. A simple pumpkin muffin recipe that you can make in no time and serve to everyone in your family. If you need a visual, be sure to scroll down and watch the quick how-to video that I made in the recipe card below.

Before I let you go, below are a few of my favorite recipes from this year’s Virtual Pumpkin Party. Check out Sara’s blog to see all of them and treat yourself with all the pumpkin inspiration you need to tackle the upcoming holiday entertaining coming your way:

• Pumpkin Protein Waffles – Cake Over Steak
• Easy Pumpkin Granola – Salted Plains
• Vegan Pumpkin Nachos – Well and Full
• Pumpkin BBQ Cauliflower Wings – Eat Love Namaste
• Pumpkin and Hazelnut Tart with Toasted Marshmallow – Kitchen Konfidence

Other Pumpkin Recipes You May Also Like:

• Pumpkin Almond Butter Smoothie
• Pumpkin Spice Bread Recipe
• Maple Pumpkin Bread Pudding
• Pumpkin Maple Granola
• Pumpkin Ginger Soup
• Pumpkin Waffles
• Creme Fraiche Pasta with Pumpkin
• Nut Loaf – with Pumpkin & Cranberries
• Pumpkin Oatmeal Muffins
• Need more inspiration? Check out all our muffin recipes

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Paleo Pumpkin Muffins Recipe

Recipe for Paleo Pumpkin Muffins. A healthy gluten free muffins recipe ready in less than an hour! Freezer friendly, grain-free and made without refined sugar.

Course Muffins/Baked Goods

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 muffins

Calories 205kcal

Author Aysegul Sanford

Ingredients

For the dry ingredients:

• 2 cups almond flour or almond meal
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1 teaspoon cinnamon
• Pinch of salt

For the wet ingredients:

• 3 large eggs at room temperature
• ¾ cup of coconut sugar
• 1 can 15 oz. pumpkin puree *
• 1 teaspoon vanilla extract

Topping (optional)

• Handful of pumpkin seeds

Instructions

• Preheat oven to 350 degrees. Line a 12-cup muffin tip with parchment liners. Set aside.
• Mix together all the dry ingredients in a large bowl.
• In a separate bowl, whisk together all the wet ingredients.
• Fold in the wet ingredients to dry ones and mix until they are fully combined.
• Divide the batter into the prepared muffin tin. Garnish each muffin cup with a few pumpkin seeds.
• Bake for 45-50 minutes making sure to rotate the pan halfway through the baking process for even baking.
• Let it come to room temperature before serving.

Video

Notes

• The only ingredient in the pumpkin puree brand you choose should be pumpkin.

Nutrition

Calories: 205kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 241mg | Potassium: 70mg | Fiber: 4g | Sugar: 10g | Vitamin A: 65IU | Calcium: 61mg | Iron: 1mg

This recipe has been updated with additional helpful information and a video in October 2020. No changes have been made to the original recipe.

I know it is so cliché to say this, but so far the best part of living in Vermont has been the people we met in our small town Manchester. Every single person, whether be in the farmer’s market, library, or in the hotel has been so incredibly genuine and helpful.

Truth be told, I do not consider myself as someone who makes friendships easily, but here it happens so naturally that it immediately makes you feel like a part of the community.

This weekend, I went to a farmer’s market in Dorset, 5 miles north of Manchester. During the winter, every Sunday morning they set up a small farmer’s market in the workspace of a store called J.K. Adams. I was told that since it is still cold only a small number of farmers come to the market. However, even with the few of them who were there, I thought that there were so many things to purchase. I am sure you guessed it by now; I am a sucker for locally produced items. Whether it be freshly baked bread, handmade pottery, organically grown meats or freshest produce you can get your hands on, browsing through the things that were available for sale I felt so in my element. I walked around listening to the live music in the background while making new friendships with all the local sellers.

As it usually is the case on my farmer’s market visits, I went there not knowing what to buy and came out with a bunch of fresh produce to cook for the rest of the week. The parsnips and eggs you see in these photos were just two of the many things that came back home with me. The best part was that both of them were freshly picked by the farmers earlier in that morning. As I was looking for eggs in different colors, the farmer handpicked them for me to make sure I get a variety of colors to take home with me. Seriously, how nice is that?

To be honest, I haven’t cooked or baked with parsnips that much before, but they looked so fresh that I couldn’t help but get a few of them. At first, I thought that I could make one of my favorite chicken dishes, Skillet Roast Chicken with Parsnips and Fennel, but then I thought about a recipe that I saw in Martha Steward’s Vegetables cookbook a while ago. She used shredded parsnips in a muffin recipe just like you would use sweet potatoes or carrots in baked goods. After giving them a taste and realizing how sweet they naturally were I decided to use them to make bran muffins. And I am so glad I did, because they were a big hit in our household.

About This Parsnip Morning Glory Bran Muffins Recipe:

These muffins are naturally sweetened with Vermont maple syrup, homemade applesauce (you can make your own using my Slow Cooker Unsweetened Applesauce recipe), and raisins. I flavored them with ground cardamom. The idea of using cardamom came from my favorite cookbook The Vegetarian Flavor Bible. I have to say, the combination of parsnip and cardamom are a match made in heaven.

In terms of flours, I used whole-wheat flour and wheat bran. If you do not have wheat bran you can substitute it with ground oats. To make it nutty, I used sliced almonds, but pecans or walnuts would work as well. And finally, instead of using butter I used just a quarter of a cup of coconut oil. As you can see, they are all healthier and wholesome ingredients.

For the best muffins, I would recommend making sure that all ingredients are at room temperature and as fresh as they can be.

If you are like me, and have never tried parsnips for baking, give these parsnip morning glory muffins a try. They are a healthier way to start your day and would also be an excellent muffin to enjoy in the afternoon with your 4 o’clock tea. My new friend Shanon, who is my hand model in these photos, and I surely did enjoy them after our shoot.:)

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Parsnip Morning Glory Bran Muffins

Parsnip Morning Glory Bran Muffins: A wholesome and healthier muffin recipe that will not disappoint. They are naturally sweetened with maple syrup, applesauce, and raisins, flavored with cardamom and shredded parsnip, and made with whole wheat flour and wheat bran. Perfect for a delicious breakfast to serve along with your morning Joe.

Course Muffins, Naturally Sweetened

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 muffins

Calories 228kcal

Author Aysegul Sanford

Ingredients

• 1 cup whole wheat flour
• ½ cup wheat bran
• 2 teaspoon baking powder
• 2 teaspoon ground cardamom
• ½ teaspoon salt
• ¼ teaspoon all spice
• 2 large eggs at room temperature
• 1 cup unsweetened applesauce at room temperature – (preferably homemade)
• ½ cup maple syrup
• ¼ cup coconut oil melted and cooled
• 2 teaspoons vanilla extract
• ½ cup sliced almonds plus more as topping
• ½ cup raisins
• 2 cups parsnip* peeled and shredded

Instructions

• Pre-heat the oven to 350 F degrees. Spray a 12-cup muffin tin lightly with vegetable spray and line it with muffin liners. Set aside.
• Mix together the flour, bran, baking powder, cardamom, salt, and all spice in a medium-size bowl.
• In another bowl, whisk together the eggs, applesauce, maple syrup, coconut oil, and vanilla extract until thoroughly combined.
• Fold in the dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
• Fold in the sliced almonds, raisons, and shredded parsnip. Again, mix just until combined.
• Using an ice cream scoop or a large spoon, divide the batter into the muffin cups.
• Bake for 30-35 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Let cool in the muffin tin for 10 minutes. Remove the muffins from the tin and serve while still warm.

Notes

As long as they are kept in an airtight container, they will keep fresh up to 3 days in room temperature. If you want, you can freeze them as well. If you decide to do so, make sure to store them after they are fully cooled in either Ziploc freezer bags or in an airtight container.

* If you cannot find parsnips, feel free to use the same amount (2 cups) shredded sweet potatoes or carrots. If you do so, I’d recommend omitting cardamom.

Nutrition

Calories: 228kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 184mg | Potassium: 326mg | Fiber: 5g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg

Slightly adapted from this recipe.

It has been 7 days since I moved to our new home Manchester, a small town in South Vermont. It is hard to believe, but even in such a short time, it already feels like home. Weather here is the exact opposite of our previous location, Virgin Gorda, but the fact that it is so small reminds me of our life in the Caribbean.

Similar to the islands, most everyone knows each other and is so helpful and welcoming. I have been taking a lot of photos and plan on “showing you around” in a separate post in the next few weeks. So stay tuned for that.

We are currently staying at a hotel, but after an intense search, yesterday we found a place to live. Since it is such a small town, the options were very limited. However, we feel lucky as this house checks almost every box on our list. With 3-bedrooms and a big backyard, it is close to the center of the city. Though it is an older property, it is spacious and well-maintained.

Also, I am told that it embodies the quintessential characters of New England living. This is a new concept for me, one that I want to learn more about, but so far I am enjoying what the New England living offers to its new residents. We will be moving at the end of the month, once we get our stuff delivered from Atlanta. Needless to say, I cannot wait for us to move into our new house.

Meanwhile, I am spending my days doing a lot of reading, resting and some admin work in the backend of the blog. The fact that I can’t cook and share recipes with you on a regular basis is hard, but I am keeping a positive attitude, as this period is temporary. In the mean time, today I am popping in to share these flourless blueberry muffins. I made and photographed them right before I left Atlanta.

About These Flourless Blueberry Muffins Recipe:

These muffins are called flourless, as they are made without all-purpose flour, which is what most muffins recipes call for. Instead, this recipe uses almond and coconut flours as the base of the batter.

This was my first time using these flours for muffins so I didn’t know what to expect. However, after the first bite, I was happily surprised by how light, moist, and flavorful they turned out. Plus, the fact that they were sweetened with mashed ripe bananas and maple syrup, made it all the better. Not to mention, a much healthier option when you want to splurge on a muffin for breakfast.

A Few Baking Tips:

• Be sure to use soft ripe bananas with black speckles on it. If you use bananas that are too ripened and turned brown, you will end up with gummy muffins that might not be ideal.
• Keep an eye on them after the 15-minute mark during the baking process. The original recipe suggested that they should be baked after 15-minutes, but my muffins baked right after the 20-minute mark.
• These muffins are best on the day that they are baked. However, if you keep them in the fridge in an airtight container, they will still be fresh up to 2 days. When ready to eat, just warm them in the microwave for 30 seconds for a delicious breakfast.

If you liked this gluten-free muffin recipe you might also like:

• Gluten Free Blueberry Muffins
• Healthy Banana Nut Muffins
• Pumpkin Almond Flour Muffins
• Apple Almond Flour Muffins
• Carrot Coconut Cupcakes
• Gluten Free Chocolate Cupcakes

Other blueberry recipes you might like

• How to Make Blueberry Sauce
• Best Hot Toddy Recipe
• Vegan Spelt Scones
• Blueberry Peach Tart
• Blueberry Mini Tarts
• Blueberry Salad

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Flourless Blueberry Muffins

These gluten-free and naturally sweetened Flourless Blueberry Muffins are made with coconut and almond flours and flavored with ripe bananas and maple syrup. A much healthier blueberry muffin that you can serve to your family.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 162kcal

Author Aysegul Sanford

Ingredients

• 1 cup almond flour (120 gr)
• ½ cup coconut flour (72gr )
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup ripe bananas, mashed (about 2 medium bananas) (245 gr) mashed (about 2 medium bananas
• 1/3 cup maple syrup
• 3 tablespoons grapeseed or coconut oil
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 ½ cup blueberries, rinsed and towel-dried 227gr

Instructions

• Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
• In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
• In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
• Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
• Gently fold the blueberries into the batter.
• Divide the batter among the prepared muffin cups.
• Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
• Let the muffins cool in the pan for 15-20 minutes and serve.

Notes

These muffins are best on the day they are baked. However, if you keep them in an airtight container in the fridge, they will keep fresh up to 2 days.

Nutrition

Calories: 162kcal | Carbohydrates: 17g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 141mg | Potassium: 89mg | Fiber: 4g | Sugar: 9g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg

This recipe is adapted from the cookbook Better Baking: Wholesome Ingredients, Delicious Desserts.

Lately, I have been cooking and baking a lot from some of my favorite food blogs. Though I love my cookbooks and find them as a great source inspiration, now that I am a food blogger and know what goes into creating recipes, I have so much respect for fellow bloggers, who spent countless hours creating recipes. And I think a good way of honoring that is by making their recipes.

These banana muffins are a spin off recipe from Lady and Pups’ Molten Chocolate Banana Bread. I have been a follower of her blog for sometime now, and every recipe I tried from her blog turned out wonderfully. So when I was looking for a way to use the ripened bananas that were sitting on my kitchen counter, I decided to give her recipe a try. She photographed the chocolate river running through the banana bread so beautifully it wasn’t a hard decision to make. God knows, I wanted a bite of that cake so badly.

But for my version, I opted for muffins instead of a loaf cake, because I like the fact that it is easier to serve, and quicker to bake. On my first try, I followed her “Molton Chocolate Center” recipe, which ended up being great.

But when I wanted to make it again, I realized that I was out of baker’s chocolate at home and all I had was a sleeve of my favorite candy bar, Toblerone. So instead, I used one piece of Toblerone for each muffin cup. Conveniently, one sleeve of Toblerone consists of twelve pieces of chocolate, which at the time I considered as a sign from above – 12- muffin cup pan and 12 pieces of chocolate!?!!!

It ended up being so delicious that I feel like this version can easily compete with hers. The crunchy almond praline pieces in Toblerone melted during the baking process creating a mini chocolate river in the middle of each muffin.

Here, I’d like to mention – Although you can make this muffin with all-purpose flour, the whole wheat flour mixed with cinnamon and nutmeg gives it a nice, somewhat of a bran-muffin like texture that I personally think takes this muffin recipe to another level.

On a final note, when I make muffins or cake, and if I have enough time, I usually rest my batter in the fridge overnight following Thomas Keller’s technique. The following is from his book, Bouchon Bakery:

“ Resting Batter: The key to making a great muffin is letting the batter rest, to allow the flour to hydrate (absorb liquid). We (at Bouchon Bakery) rest our batters overnight, or for as long as 36 hours, which results in a very moist muffin. Resting the batter also enhances the flavor and gives a better crumb. As an added benefit, when you make the batter a day ahead, it is ready to pour into the muffin pan in the morning so you can have fresh baked muffins for breakfast.”

So if you have time and want to make a stellar banana chocolate muffin this recipe is a no brainer. I promise, it won’t disappoint.

Other Muffin Recipes You Might Like:

• Gluten Free Blueberry Muffins
• Paleo Pumpkin Muffins with Almond Flour
• Healthy Banana Nut Muffins
• Savory Cornbread Muffins
• Can’t get enough? Check out our collection of Baked Goods

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Banana Muffins with Toblerone Chunks

If you have never put toblerone in your muffins, stop what you're doing and go into the kitchen. Because we are making toblerone banana bread muffins. This chocolate-y banana muffin with melted toblerone in the middle is going to impress everyone in your family and make them ask for more.

Course Baked Goods, Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 280kcal

Author Aysegul Sanford

Ingredients

• 5 tablespoons butter melted and cooled
• 3 tablespoons vegetable oil
• 3 large very ripe bananas mashed
• 1 egg
• 1/2 cup (3 1/2) ounces packed brown sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1 cup (5 ounces) whole wheat flour
• 1/2 cup (2 ounces) cake flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 sleeve 3.52 ounces Toblerone chocolate

Instructions

• Pre-heat the oven to 400 degrees. Line a 12-cup muffin pan with muffin liners, or alternatively spray it with vegetable spray.
• Stir together the butter and oil in a large bowl. Whisk in the bananas and egg, brown sugar, molasses, and vanilla extract. Set aside.
• Mix both flours, baking soda, cinnamon, nutmeg, and salt in a bowl until combined.
• Gently fold in the dry ingredients into the wet ingredients in 2 batches while making sure to not over mix the batter.
• Divide the batter equally in a 12-cup muffin pan.
• Gently press 1 piece of Toblerone chocolate in the middle of each muffin cup upside down. You do not need to push it all the way down.
• Bake until a toothpick inserted in the batter portion (not the chocolate) comes out clean, or 17-18 minutes making sure to rotate the pan halfway through the baking process.
• Let it cool in the muffin pan for 5-10 minutes and serve.

Nutrition

Calories: 280kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 269mg | Fiber: 3g | Sugar: 19g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg

Cake batter in the recipe is adapted from Lady and Pups’ Molten Chocolate Banana Bread. 

When I started this blog I never thought that a recipe I made would be so popular. It was such a total shock the other day when I realized that my Chunky Homemade Granola topped the charts on Google ranking and reached to the top.

Okay, well maybe not to the top, one below the top recipe, Food Network’s Crunchy Granola. I mean really how can I compete with Food Network?!!?
I do not know what you think, but I think that is an accomplishment.

Since the day I published it, so many people, who actually made the recipe in their own kitchens, commented on the blog post telling me about their experiences. Lots of great ideas and recommendations from substitutions to time of baking, etc. came from people living in different parts of the world. Almost all of them thought that it turned out as the best granola that they have ever had and also mentioned that they won’t ever by supermarket granola again.

Last week, I went through all those comments and updated the blog post to reflect my readers’ experiences for everyone to benefit. In addition, to help my readers visually I made a quick video of how I made my “famous” crunchy homemade granola.

This recipe yields close to 10 cups of granola. I usually keep some for us and share the rest with our neighbor,s but this time I decided to use it for a different purpose.

Coincidently, on the same day Ina Garten made muffins using granola in her show Barefoot Contessa on Food Network. Since I had a couple of ripe bananas on my kitchen counter, I saw this as a sign from above and immediately rolled up my sleeves to give it a try.

They turned out amazing. Topped with my homemade granola, they were crunchy on the top, but soft and moist on the inside.
For me, this is the perfect treat with a glass of milk or a cup of coffee in the morning.
Simply delicious…

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Granola Top Banana and Coconut Muffins

Ina Garten's Banana Granola Muffins recipe topped off with homemade granola. This is an easy to make banana nut muffin recipe that has everything you want in a breakfast muffin: deliciously soft and moist on the inside with a crunchy granola topping.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 muffins

Calories 318kcal

Author Aysegul Sanford

Ingredients

• 3 cups 15 ounces all-purpose flour
• 2 cups 14 ounces granulated sugar
• 2 teaspoons baking powder
• 1- teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 sticks 8 ounces unsalted butter, melted and cooled
• 3/4 cup whole milk
• 2 eggs
• 2 teaspoons vanilla extract
• 2 ripe bananas mashed
• 1 banana small diced
• 1 cup walnuts chopped
• 1 cup + 1/2 cup granola divided
• 1 cup unsweetened shredded coconut plus more for topping

Instructions

• Pre-heat the oven to 350 F Degrees.
• Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
• Whisk together the milk, eggs, and vanilla extract in small mixing bowl.
• Stir the butter into the dry ingredients. Fold in the milk mixture and mashed bananas into the flour and butter mixture. Mix until combined. Do not overmix (some lumps are okay).
• Fold in the diced bananas, walnuts, 1-cup granola, and shredded coconut into the mixture.
• Line a 12-cup muffin baking pan with muffin liners. Fill each muffin cup to the top with the filling, using a large ice cream scoop.
• Top each muffin with the rest of the granola and shredded coconut.
• Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean and tops are nicely browned.
• Once baked, allow them to cool for 5 minutes and serve.

Notes

Note: You can make the batter a day in advance and add the walnuts, bananas, and shredded coconut when you are ready to bake.

Nutrition

Calories: 318kcal | Carbohydrates: 54g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 189mg | Potassium: 196mg | Fiber: 3g | Sugar: 31g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg

This recipe is adapted (with changes) from Ina Garten’s Banana Crunch Muffin Recipe.

As I was walking towards the entrance of the shopping mall, I was welcomed by a long line of people. When I say a long line, I mean a very long line of at least 30 people. After all, I worked right across the street for 10 years and had never seen a line like this in front of the mall. I had to ask someone what the big deal was about.

Come to find out, a new cupcake store was open. A cupcake store that supposedly sells the most delicious and beautifully decorated cupcakes.

Though I had no intention of eating cupcakes, I was intrigued. I first went to a Starbuck’s nearby, grabbed my usual dark roast black coffee, and then got in line.

The list of options was long with fancy names, ranging from “Brown Sugar Praline” to “Belgian Light Chocolate” to “Lemon Meringue”. In addition, surprisingly, almost every cupcake on the menu was alternatively offered in vegan form.

A little overwhelmed with the number of choices, and honestly, not knowing what I wanted, I asked the girl at the counter what was their bestseller. Without hesitation or thinking, she told me it was Red Velvet Cupcakes. She also added that they simply couldn’t make enough of them.

I thought to myself, I should have guessed it. I was in the South. Precisely, in Atlanta. People love Red Velvet Cake here. Big time.

As I was eating my delicious cupcake, all I could think of was going home and making it in my own kitchen. Luckily, Ina has already published her version of a Red Velvet Cupcake recipe in her “Barefoot Contessa, How Easy Is That?” cookbook.

On my first try, I ended up with the best Red Velvet Cupcakes ever, even better than the ones in the fancy cupcake store. And the best part: I enjoyed them without the hassle of waiting in a long line. They were perfectly fluffy and moist without being overly sweet (like in most store bought cupcakes).

How To Make Homemade Red Velvet Cupcakes

The process for making this red velvet cupcakes recipe is no different than any other cupcake recipe:

• Prep the dry ingredients and the wet ones separately.
• Mix them together.
• Divide the batter in a muffin tin
• Bake 25-30 minutes and let it cool

There are two important things about this recipe that I would like to mention here. When it comes to filling up the muffin cups, do not be tempted to fill it up all the way. For best results, you should only fill 2/3 of each muffin cup. Also, this recipe makes 16-17 cupcakes. I only have one muffin pan so I had to bake them in two sessions, but if you have two muffin pans, feel free to bake them together. Depending on your oven, keep in mind that it may take just a couple of minutes longer for them to bake.

Additionally, I usually make the batter at night, cover it tightly with stretch film, and let is sit in the fridge overnight. Letting the batter sit overnight allow gluten work its magic and as a result create ultra moist red velvet cupcakes.

Other than those points, it is a pretty straight forward, easy, foolproof, and fairly quick to put together recipe. 

For The Cream Cheese Frosting

When it comes to frosting, Ina Garten’s cream cheese frosting never disappoints. To make it you mix together cream cheese, butter, vanilla extract and powder sugar using an electric mixer. You can make this a day in advance and keep it in the fridge until you are ready to use. If you do so, I recommend letting it sit on the counter for 15-20 minutes before you are ready to frost your red velvet cupcakes.

As I was eating my own version of the Red Velvet Cupcake recipe, I wondered if the popularity of it is a “Southern thing”. I quickly Googled it and found out that almost every “Top 10 Most Popular Cupcake Flavors” list has a Red Velvet Cupcake in it. In most of them it was in the Top 5.

Who would know something so popular, could be so easy to make at home??!!

And before you ask, can I make a version of this if I am on a keto diet? The answer is yes! Here is the recipe for Keto Red Velvet Cake or Cupcakes.

If you liked this Red Velvet Cupcakes Recipe, You Might Also Like

• Banana Cake with Caramel Frosting ~ Foolproof Living
• Red Velvet Ice Cream ~ Brown Eyed Baker
• Sparkly Red Velvet Brownie Bites ~ A Farm Girl Dabbles
• Moist Chocolate Bundt Cake
• Strawberry Almond Cake

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Red Velvet Cupcakes

Love red velvet cake? Yeah, me too. If you feel the same way, join me in turning our favorite cake into individualized cupcake form. Taken from Barefoot Contessa's cookbook, I think this is the BEST Red Velvet Cupcakes recipe you will find on the internet.Moist on the inside with a luscious homemade cream cheese frosting.

Course Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 cupcakes

Calories 303kcal

Author Aysegul Sanford

Ingredients

For cupcakes:

• 2-1/2 cups 12.5 ounces all-purpose flour
• 1/4 cup 0.75 ounces unsweetened cocoa powder
• 1- teaspoon baking powder
• 1- teaspoon baking soda
• 1- teaspoon kosher salt
• 1- cup buttermilk at room temperature
• 1 tablespoon liquid red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 stick 4 ounces unsalted butter, at room temperature
• 1-1/2 cups 10.5 ounces granulated sugar
• 2 large eggs at room temperature
• Butter and flour spray

For the cream cheese frosting:

• 1 packet 8 ounces cream cheese, at room temperature
• 1-1/2 sticks 6 ounces butter, at room temperature
• 1/2 teaspoon vanilla extract
• 3 1/2 14 ounces powdered sugar, sifted

Instructions

• Pre-heat oven to 350 F Degrees.
• For the dry ingredients:

  Sift together flour, cocoa powder, baking powder, baking soda, and kosher salt. Set aside.
• For the wet ingredients:

  In a medium bowl, whisk together the buttermilk, food coloring, vinegar, and vanilla extract.Place the sugar and butter in the bowl of an electric mixer and mix until combined, 1 minute. Incorporate the eggs one at a time. Beat until combined.
• Add the dry ingredients and wet ingredients alternately in 3 batches, beginning and ending with dry ingredients. Mix until just combined, scraping down the bowl in between. Do not over mix. Using a rubber spatula, give it a final hand stir.
• Spray a 12-cup muffin pan with butter and flour spray, and line each muffin cup with muffin paper. *
• Using an ice cream scoop (I used 2-1/4 inch ice cream scoop), scoop the batter into each muffin cup. You will see that it will only fill 2/3 of the muffin cups. This is normal. Do not be attempted to fill it completely or otherwise, it will overflow during the baking process.
• Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean, rotating the pan halfway through the baking time.
• Let it cool completely.
• To make the frosting: Place cream cheese, butter, and vanilla extract in the bowl of an electric mixer fitted with paddle attachment. Mix until combined. Add powdered sugar and mix until creamy.
• To frost the cupcakes, spoon the icing into a piping bag with a star nozzle, and pipe the icing using a spiraling motion onto the cupcakes in a large swirl. Alternatively, you can simply spoon the icing on the cupcakes and spread it using a dinner knife.

Notes

NOTE: This recipe makes 16-17 cupcakes. I have only have one muffin pan so I had to bake them in two sessions, but if you have two muffin pans, feel free to bake them together. Depending on your oven, keep in mind that it may take just a couple of minutes longer for them to bake.

Nutrition

Calories: 303kcal | Carbohydrates: 26g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 312mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 685IU | Calcium: 58mg | Iron: 1mg

This recipe is adapted from Barefoot Contessa’s “Red Velvet Cake” recipe on her cookbook, “Barefoot Contessa, How Easy Is That?”.

I have a confession to make.

I think I have a problem. A “switch” problem…

Every Friday morning a switch goes off in my head.
All of a sudden, with no warning…

Then I find myself thinking, what am I going to bake today?

Really? Do I really need sugar?

It feels like there is a battle between my taste buds and my brain.

Taste Buds: Yes, you need sugar.

Brain: No, you do not need sugar.

As you can see in the picture, my taste buds were the winner of the battle this time. Four muffins later, they are very happy.

Growing up I was thought that I should share my happiness with others. That is exactly why I am sharing the most delicious coconut and blueberry muffin recipe with you.
I hope that it will make you happy as well…

These muffins are very easy and quick to make. It is perfect for a weekend morning. It took me, literally, less than 15 minutes to put it all together.

Here are a few more blueberry recipes you might like:

• Almond Flour Blueberry Muffins
• Blueberry Puree
• Blueberry Salad
• Blueberry Tequila Cocktail

Other muffin recipes you might want to try:

• Banana Nut Muffins
• Cornbread Muffins
• Almond Flour Pumpkin Muffins
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Coconut and Blueberry Muffins

A Coconut Blueberry Muffins recipe that is easy-to-make and delicious. You can make this healthy muffin recipe with blueberries while they are in season or frozen ones during the winter months.

Course Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 159kcal

Author Aysegul Sanford

Ingredients

• 1 1/2 (7.5 ounces) cups all-purpose flour
• 3/4 cup (5.25) ounces sugar
• 1/2 cup (4 ounces) unsweetened coconut flakes
• 1/2 teaspoon table salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 8 tbsp unsalted butter 4 ounces butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup (4 ounces) heavy cream
• 1 cup (8 ounces) fresh or frozen blueberries

Instructions

• Before preparation: Adjust the oven rack to the middle position. Pre-heat the oven to 350F Degrees.
• Line a 12 muffin pan with muffin liners.
• Mixing: Mix flour, salt, cinnamon, baking powder, and baking soda in bowl, and set aside.
• In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, for 1 minute, scraping down the bowl as necessary.
• Still in medium speed, add the eggs one at a time. Mix for 30 seconds.
• Add the heavy cream and vanilla and mix for 30 seconds. Scrape down the bowl to ensure there are no lumps remaining.
• Decrease the speed to low. Add the flour mixture and mix until just combined, 45 seconds.
• Stir in the coconut and mix for 15 more seconds.
• Gently fold the blueberries in to the mixture.
• Divide the batter into 12 muffin cups and smooth the tops.
• Bake for 22 minutes or until a tester inserted in center comes out clean and edges are golden brown.

Nutrition

Calories: 159kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 240mg | Potassium: 46mg | Fiber: 1g | Sugar: 14g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Recipe from Bobsremill.com