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These muffins come to you courtesy of some awesome tips from one of my favorite recipe blogs, Sally’s Baking Addiction. Sally’s recipes are out of this world. She has some fantastic granola recipes, and all the cupcakes, cookies, and brownies you could ever want to eat! If you’re looking for your next favorite dessert, look no further than her blog.
When it comes to muffins, Sally suggests filling your muffin tins all the way to the brim, and fear not – these won’t overflow! She also recommends setting your oven to a higher than normal temperature (425 degrees F) and then lowering that temperature to 375 or 350 degrees F about five minutes into your bake time.
I have to give her all the credit for how puffy these muffins turned out, they were delish! When you bake with almond flour, muffins and cupcakes tend to come out slightly flat, because almond flour is so much heavier than all purpose flour. That’s not the case here! They also have a great citrus flavor courtesy of the lime juice and zest, and make a perfect filling breakfast. The extra virgin olive oil keeps these muffins moist (who’s with me on the gross factor of that word? It needs a replacement, ASAP) and rich in flavor. I hope you enjoy them as much as I did!
Ingredients
- 2 cups blanched almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup raw (turbinado) sugar (I used Trader Joe's Brand - using something like Sugar in the Raw would also work well)
- 2 eggs
- 2 tbsp extra virgin olive oil
- 1 tsp vanilla
- juice of 1 lime (2-3 tbsp)
- zest of 2 limes
Instructions
- Preheat oven to 425 degrees F.
- Spray muffin tin with cooking spray or line with paper liners.
- Combine almond flour, baking soda, salt, cinnamon, and sugar in a large bowl. Set aside.
- In a small bowl, combine eggs, olive oil, vanilla, and lime juice.
- Add wet ingredients to dry, and stir well.
- Fold in lime zest.
- Distribute mixture evenly between 6 muffin tins, filling each one all the way to the brim.
- Bake at 425 degrees for 5 minutes, then turn the oven down to 350 degrees F, and bake for another 15-20 minutes until an inserted toothpick comes out clean.
{ 10 comments… read them below or add one }
Hi Miss Rachel! These muffins are, without a doubt, the most simple yet divine muffins I have laid my eyes on in awhile! I love that they are packed with good-for-you ingredients as well. Almond flou ris a bit touchy to bake with, but these muffins turned out SO well. So happy my tips worked for you! I love your blog. It’s completely adorable and fun to read.
Thank you SO much Sally! Your kind comments mean the world to me!
Your muffins look awesome! I love using almond flour so I was psyched to see it on your ingredient list instead of wheat flour. The muffins look like they have tons of yummy flavor and turned out moist. One question: can you tell me a bit about turbinado? I see it from time to time in recipes but know nothing about it. Thanks for a great recipe!!
Hey Julia,
From what I know (and I’m far from an expert) is that turbinado is simply a slightly less refined version of white sugar. It takes on more of a brown sugar, molasses-y type flavor, which I enjoy. You’ll also get little crunchy bits sometimes (a nice sweet surprise, in my opinion) since it has a larger crystal than white or brown sugar. Hopefully this answers your question! Glad you liked the recipe
These muffins look killer! Great job Rachel – ship me some!
Thanks Cory! I’m on it!
These muffins are SO good! A word of caution: Don’t bake them on an empty stomach. The aroma from the kitchen will make the 20 minute bake time seem like an eternity.
YAY! SO glad you liked them!
These look so yummy! Most of my extended family is GF due to medical reasons… it’s nice to find simple and yummy sounding recipes! I can’t wait to try this! Thank you so much!
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Thank YOU! Let me know how they turn out!
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