Eggless Blueberry Muffins With Applesauce Almond Milk And Almond Flour Recipes

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FLOURLESS ALMOND-BLUEBERRY MUFFINS



Flourless Almond-Blueberry Muffins image

No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.

Provided by Anna Stockwell

Categories     Breakfast     Wheat/Gluten-Free     Muffin     Blueberry     Almond     Passover     Kosher for Passover     Bake     Spring     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 10

2 1/2 cups almond meal
1 teaspoon ground cinnamon
5 large eggs, separated
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/2 teaspoon kosher salt
1/2 pint blueberries (about 1 1/3 cups)
Sliced almonds (for sprinkling)
Demerara or raw sugar (for sprinkling)

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.

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