Dear Everyone in the World,
WHY HAVEN’T YOU TOLD ME ABOUT BAKING WITH ALMOND FLOUR BEFORE?????
Sorry for yelling.
Love,
Me
I opened my fridge yesterday and spied the huge bag of almond flour I bought in Paris last spring (otherwise known as The Time I Went To Paris And The Only Souvenirs I Bought Were Food) that was {{GASP!}} about to expire!! Rather than let my beautiful Parisian memories go to waste, I decided to a little baking-with-almond-flour experiment.
Usually when I conduct a baking experiment in my kitchen, it goes 50-80% wrong and I send the failed baked goods with Mike into work and his fancy lawyer co-workers that I should try harder to impress work peeps eat them anyway and give me compliments and I feel super good about myself because even when I fail at baking I still make wicked delicious things. Right? Right.
So when I finally had a baking experiment success, I couldn’t help but feel a little mad at you, everyone in the world, for not telling me about almond flour sooner. I could have been baking 100% DELICIOUS things and sending them into Mike’s work and being impressive all along!! What the heck??? I forgive you.
Baking with almond flour makes these muffins really really not dry (for lack of a better word) (AHEM…moist. MOIST! THESE MUFFINS ARE SO MOIST.) with very little added oil. Who knew???
And the flavor is out-of-this-WORLD. Try them! Try them!! I promise to never say moist again.
Mini Almond Flour Banana Chocolate Chip Muffins
makes 36 mini muffins
Ingredients
- 2 eggs
- 1/2 cup brown sugar
- 2 very ripe bananas, mashed
- 1 teaspoon vanilla
- 1/4 cup vegetable oil
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, beat the eggs and brown sugar on medium-high until light and fluffy, about 2-3 minutes. Add the bananas and vanilla; beat until combined. With the mixer on low, slowly stream in the vegetable oil until fully incorporated.
- In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Add the dry ingredients to the banana/sugar/egg mixture and beat on low until just combined. Fold in the chocolate chips. Fill mini muffin tin 3/4 full; bake for 12-15 minutes, or until the edges of the muffins are brown and a toothpick inserted in the center comes out clean.**
- Allow to cool on a wire rack. Best served within 24 hours.
**Almond flour bakes differently that regular flour, so the muffins might look a bit over-baked but they will still be moist inside! Just watch them carefully once you hit the 12-minute mark.
Those look awesome! Giada de Laurentiis uses almond flour for baking a lot. Check her out for some recipes.
Thanks for the recommendation!
These are phenomenal! I usually don’t change recipes and THEN rate them but I had to sub a few ingredients just because I was out of veg oil (really?!) and I happened to have agave nectar so used 1/3 cup of that instead of brown sugar. I bet these would be just as delicious – if not more so – using the original recipe. With these 2 modifications the NI per muffin is:Calories 45, Fat 2.9, Carbs 5.3 – source Spark Recipe Calculator
This is AWESOME! I have a whole lotta almond meal I need to use…I realize it probably won’t be the same, but I’m going to try it anyway. So exciting. Pinning.
I think almond meal and almond flour are pretty much the same thing – almond flour tends to be slightly finer but I read you can sift almond meal to get out the bigger bits!
I just tried coconut flour for the first time, but I’ve never tried almond flour. Must try!
I haven’t tried coconut flour yet, but I’ve been allll over the coconut butter trend. What’s the taste/texture like?
Where can I find almond flour… other than Paris??
I know I’ve seen almond flour or almond meal at places like Whole Foods or Trader Joe’s – or, if you have a food processor, you could grind it yourself from whole almonds. OR, use it as an excuse to take a trip to Paris
Great! Thank you. I like your last suggestion best!
Could you use the almond flour as a substitute for the bread flour you used in the salted chocolate chip cookies recipe?
I wouldn’t recommend it since I’ve never made cookies with almond flour. I’d substitute all-purpose or whole-wheat flour before I’d attempt almond..but let me know what happens if you try!
these were great! I made them #vegan by substituting the egg with 2 Tbls ground flax + 6 Tbls warm water
Nice! I’m glad they worked out vegan as well!
So good! I substituted coconut oil for the vegetable oil, 1/3 cup of agave nectar for the brown sugar and cacao nibs for the chocolate chips to make these paleo-friendly! Thanks!!!
Those sound like great substitutions! I’ll have to try them that way – I’ve been loving coconut oil these days!
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Hi Melanie,
Last night I tried your Mini Almond Flour Banana Chocolate Chip Muffins and they are sooo awesome!! I made a couple substitutions to make it a bit more Paleo-friendly: 1/3 C raw honey instead of 1/2 C brown sugar (honey is sweeter so use less), decreased eggs to 1 whole and 1 yolk (to reduce liquid because of liquid in honey), and melted coconut oil. They were really delicious plus the house smelled wonderful. This batch made 42 mini’s and I managed to put 10 into the freezer in a feeble attempt at self-restraint!