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Savory Almond Flour Muffins

I’m not sure, but the discovery that I can bake delicious savory and sweet things with almond flour may not be the best thing that’s ever happened to me.

Oh, well – I suppose it could be worse.  In fact, I know it could be worse.

Over the last year, I’ve lamented that I could no longer have spoon bread, or even cornbread, with my Texas-style chili.  I made up for that somewhat with the Chipotle Butternut Squash Souffle I developed last winter, but it’s still not the same as good ol’ cornbread.  And to be perfectly honest, neither is this – but it’s tons better than a squash souffle.  These muffins are a bit more dense than a traditional cornbread muffin, but that makes just one perfectly filling.  It also means these stand up to dishes like soup, stew or chili really well; they won’t get soggy and turn to mush quickly.  Which is a good thing – the next time I roast a chicken, I believe I’ll try to make a version of my grandmother’s Cornbread Dressing with them – if it comes out as well as I anticipate, it will become part of the Thanksgiving menu this year.

The recipe calls for unblanched almond flour, but if you only have blanched that’s fine.  It will lack the rustic look of the muffins in the photo, but probably look more like traditional cornbread.  Also, these were a wee bit on the salty side; you might want to cut back the salt to 3/4 or 1/2 a teaspoon.

Savory Almond Flour Muffins

Savory Almond Flour Muffins

serves 9

1 1/2 cups unblanched almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup olive oil
3 large eggs
1 tablespoon raw honey

Preheat the oven to 350 F. Generously grease 9 cups of a one-dozen muffin tin.

In a large bowl, combine the almond flour, salt and baking soda. In a separate, medium bowl, whisk together the olive oil, eggs and honey. Stir the wet ingredients into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined.

Divide the batter equally between the 9 greased muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

Nutrition (per serving): 188 calories, 15.8g total fat, 62mg cholesterol, 2524mg sodium, 140.9mg potassium, 5.8g carbohydrates, 2.2g fiber, 2.6g sugar, 2.3g protein.

Printable version (requires Adobe Reader)


12 comments

Lisa says:

I confess, my feeling about baking has always been, “What, I’m going to do something ON PURPOSE that will make me fat?” Sorry to be so unevolved, but that’s the truth. I did like baking that cake for someone else, and I should learn to make the whole grain bread I have for breakfast, but otherwise I treat breadish stuff as dessert and therefore it gets bumped by chocolate:).

Jan says:

Which is why I stopped eating grains, especially in the form of baked goods. I’ve been having fun with the almond flour, but the cakes, pancakes and now muffins have helped stop my weight loss cold. However, I’m not gaining, and neither is Beloved, but we still discussed the need to slow down the production of baked goods made with almond flour, especially as we’re headed into the cooler weather. And nuts, with their relatively high omega 6 content, can be inflammatory in large quantities – and if you’re eating almond flour baked goods, you’re eating them in large quantities.

Ooh! Okay, now can I just put some almonds into my Ninja and process them until they come out like flour or is there some magic process they need to go through therefore I have to buy it from the store?
This is a must make!

Jan says:

I’ve never had a lot of success in making almond flour out of whole almonds in the food processor – I either can’t get them ground finely enough, or I overshoot and start turning them into almond butter – but I’ve had other people tell me they’ve made the flour successfully. It couldn’t hurt to try, I suppose!

Yum! I always bake so much in the fall and winter … and then not at all for the rest of the year! : )

Pseudo says:

Woman, when is your cookbook coming out already?

Eugenia says:

Very nice recipe, thanks. But don’t eat too much of these coconut/almond flours. Nuts are not that good for you either, Paleo people are supposed to eat them only sparingly. Here’s an article about it, from a Paleo-friendly doctor.

Alex says:

These look fantastic! Think they would work in a Turkey stuffing…?

Alex says:

Hey Jan! I’m Canadian, so our Thanksgiving was the weekend previous and I’d like to report that these work beautifully in stuffing. I baked up a batch of these and we combined them with hot italian sausage, chopped mushrooms, fresh dried sage and one egg. They have a fantastic cornbread-like texture. Super delicious–great recipe!

[...] (a few changes: made with grassfed beef instead of chicken, more veggies and skipping the beans) Savory Almond Muffins (so excited to try [...]

Nancy says:

I’m allergic to so many foods and I’ve lost sooo much weight. Paleo diet and the Zone Diet were no help keeping
my weight on. These sound delicious! If one can’t enjoy foods somehow, what the heck is there to live for??
Thanks for coming up with these!

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