Super simple Low-Fat Almond Muffins!
I really like this muffin recipe because not only it is so simple, it is also light and refreshing. These muffins have a subtly nutty sweet flavor due to the combination of almonds and apple together.
Make it gluten-free by using all ground almonds instead of plain flour.
I have used my
homemade applesauce for this recipe.
Low-fat Almond Muffins
makes 10 to 11 muffins
(125 grams) ½ cup of unsweetened applesauce 4 eggs (125 grams) ½ cup of white sugar (90 grams) 3/4 cup of plain flour (90 grams) 3/4 cup of ground almonds 1/8 tsp. of salt ¼ tsp. of baking powder ½ tsp. of vanilla extract ½ tsp. of almond extract Sliced Almonds
Preheat oven to 180 or 160C fan-forced. In a large bowl, whisk in eggs, applesauce, vanilla and almond extract together. Give it a good whisk for a minute until eggs are slightly frothy. Stir in sugar, ground almonds, baking powder and salt until well combined. Lastly, fold in plain flour. Transfer into muffin pan lined with paper liners. Scatter over some sliced almonds Bake it in the oven for about 25 minutes.
Use ground almonds instead of plain flour for gluten-free muffins
I’m so in love with these muffins right now. They are packed with a variety of berries like strawberries, blueberries, blackberries, and raspberries.
If you are having
berry muffins, you would want to have lots of berries in each and every muffins right? This recipe will sure to satisfy you.
And with a generous amount of buttery crumble topping. This is to-die-for.
Bring it on your next potluck! Your friends will love it.
Mixed Berry Muffins
(1 ½ cups) 195 grams of plain flour 2 ½ tsp of baking powder 1/8 tsp. of salt (1/2 cup) 125 grams of white sugar (7 tbsp.) 100 grams of unsalted butter (2 tbsp.) 30 ml of vegetable oil 2 eggs 1 tsp vanilla extract (1/2 cup) 125 ml of milk 1 tbsp. of cornstarch (1 ½ cups) Mixture of different berries
(6 tbsp.) 90 grams of melted butter (1 cup) 125 grams of plain flour (1/2 cup) 125 grams of packed light brown sugar
Preheat oven to 180C or 160C fan-forced. To make your crumble, rub in melted butter with plain flour and brown sugar. Put it in your fridge while you make your batter. In another bowl, whisk together flour, baking powder and salt. Set them aside. In your stand mixer, cream together butter and sugar until light and fluffy on high speed. Turn your mixer to medium-low speed and add in oil. Add in vanilla extract Drizzle in eggs, one at a time Next, slowly stir in milk. Then, fold in dry ingredients on low speed until just combined. In a bowl, combine mixed berries and starch together. Fold it into the batter. Transfer into 12 muffin pan lined with paper liners. Finally, scatter over the crumble mix. Bake it in the oven for about 27 to 30 minutes. Let it cool completely. You may reheat it in toaster to get the crispy crumble.
Add some cinnamon powder if you like.