Vegan Almond Muffins
Light, fluffy, and packed with nutty goodness, these Vegan Almond Muffins are the perfect wholesome treat for any time of day. Made with a blend of almond flour and all-purpose flour, they’re naturally dairy-free and egg-free, relying on simple plant-based ingredients like unsweetened almond milk, maple syrup, and applesauce to create a moist and tender crumb. A hint of cinnamon and almond extract adds warmth and depth, while crunchy chopped almonds offer a delightful texture in every bite. Ready in just 35 minutes, this easy recipe is perfect for breakfast, snack time, or dessert, and can be stored at room temperature for up to three days. These muffins are not only delicious but also a healthier option, making them an excellent addition to your vegan baking repertoire.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Chopped almonds
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with a vegan cooking spray.
In a large mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate bowl, combine the almond milk, maple syrup, applesauce, vanilla extract, and almond extract. Mix well.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix.
Fold in the chopped almonds until evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 129.3 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1121 mg | 86% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1165 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
