Almond Muffins Flourless Recipes

Steps:

• Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
• Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
• Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
• Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
• Do Ahead
• Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 180°C (fan forced).
• Mix all the dry ingredients in a bowl.
• In another bowl, whisk together all of the wet ingredients.
• Make a well in the middle of the dry ingredients and then add the wet ingredients. Mix as lightly as possible.
• Spray a 24 hole mini-muffin tray well with cooking oil.
• Cook for 15 minutes at 180°C (fan forced) for approx 15 minutes.
• Allow muffins to cool in trays for 5 -10 minutes. Twist the muffins to remove them from the trays.

Steps:

• Preheat oven to 375 degrees.
• In a blender, grind almonds until flour like, use a spatula to scrape down sides if needed.
• Combine maple syrup, eggs, vanilla and salt in a small bowl and mix well.
• While blender is running, slowly pour the mixture inches.
• Continue to blend until well combined.
• Pour into buttered muffin pan.
• Bake 11 minuted, until golden brown.