Almond Flour Pear Muffins Recipes

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ALMOND FLOUR BLUEBERRY MUFFINS

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Provided by Take Your Health Back Now!

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9



Almond Flour Blueberry Muffins image

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.

Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g

2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

ALMOND PEAR MUFFINS

I always bake muffins on the weekends and freeze them for breakfasts or snacks during the week. I take a few out in the morning, and they thaw by the time I get to work.

Provided by Taste of Home

Time 30m

Yield 15 muffins.

Number Of Ingredients 16



Almond Pear Muffins image

Steps:

  • In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1/2 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup chopped peeled pear (about 1 medium)
1/2 cup chopped almonds

FRESH PEAR-ALMOND MUFFINS

I came up with this recipe in an attempt to use up some pears before they went bad. I really like what I came up with mainly because it's not super complicated and there aren't any other competing flavors with the pears. The other ingredients are delicate and allow the pears to stand out. With all that being said, please note that these measurements are approximations... Enjoy!

Provided by ariesgoddess77

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13



Fresh Pear-Almond Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper cups.
  • Combine flour, almond flour, baking soda, cinnamon, and salt in a large bowl. Fold pears and pecans gently into flour mixture.
  • Mix white sugar, milk, brown sugar, butter, egg, and vanilla extract together in a second bowl. Fold sugar mixture into the flour mixture until batter is blended. Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 38.4 g, Cholesterol 25 mg, Fat 13.3 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 242.3 mg, Sugar 26 g

1 cup all-purpose flour
1 cup almond flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups peeled, cored, and diced pears
½ cup pecan pieces
1 cup white sugar
¾ cup milk
¼ cup brown sugar
¼ cup butter, melted
1 egg
2 teaspoons vanilla extract

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