Dairy Free and Gluten Free Almond Muffins

Almond muffins are probably one of the very first gluten free and no added fat baking recipes I fell in love with. They are super easy to make and taste great. I enjoy them as a snack, a breakfast treat or even a dessert. Baking sweet muffins that I could actually eat, that followed a diet that was both dairy free and gluten free without adding any fats to the actual dough became possible with this recipe.

I love these almond muffins because they are loaded with protein instead of hi-glycemic carbohydrates and the fats in almonds are healthy fats too. As I engage in a lot of exercise I’m always on a lookout for protein rich snacks to help my tissue repair after exercising. As I follow a largely plant based diet I am also interested in protein rich snacks to supplement my meals.

These muffins are baked at a low temperature of 356˚F/180˚C. As a result the fats in the nuts don’t overheat and don’t turn into unhealthy fats. If you like a bit of crunch and texture you can also add flaked or chopped nuts to this simple recipe. I encourage you to experiment with the basic ingredients and add you chopped favourite nuts like hazelnuts, pecan or cashews and/or chopped dried fruit or spices like cinnamon instead of the vanilla.

Ingredients for 12 healthy dairy and gluten free Almond Muffins:

  • 7 oz/200g almond flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 tsp vanilla essence
  • ¼ cup of maple syrup
  • ½ cup of soy milk
  • 3 egg whites

Preparation Time: 5 minutes

  1. Pre-heat the oven to 356˚F/180˚C.
  2. Mix the almond the flour, salt and baking powder in a bowl.
  3. In a separate bowl whisk the egg whites until they are slightly fluffy, then add the milk, maple syrup and vanilla essence and mix together.
  4. Add the wet ingredients to the dry ingredients until you have a rather wet dough.
  5. Line a muffin tin with paper cups and spoon the dough out evenly into the twelve cups.
  6. Bake the muffins in the oven for 20-25 minutes.