My kids LOVE baking muffins for breakfast – my husband loves them too, because let’s be honest, they are delicious and easy to grab on the go! I usually try to make a batch of muffins with Zach at the beginning of each week to have for everyone in the morning. The boys will each have one for breakfast and Basili will grab one on his way out the door. Easy peasy. I wanted to try something new today so last night, I was scouring Pinterest and came across a recipe that sounded really tasty! It didn’t take long to whip up a batch of these tasty mini muffins and the boys devoured them – especially my 1-year old who couldn’t seem to get enough! Basili has yet to try these, but since my boys approved, these mini muffins are making the blog.
I have not had much experience baking with almond flour/meal and it does have a grainier texture than regular flour so the muffins do come out with more of a grainy texture. I would suggest blending the batter in a blender or food processor. The muffins are still delicious, just please note that when you go to make them!
I looked up almond meal/flour for the 21 Day Fix and here is what I found from the 21 Day Fix Facebook page:
1/4 cup of these (Almond) flours would count as about 1/2 yellow and 1 blue. However, generally these flours are used in baked goods to replace regular flour. Usually that means maybe honey or other sweeteners will be added and then other ingredients such as coconut oil, butter, chocolate, etc. That’s why it gets tricky and each serving of the prepared recipe needs to take into account the total of all ingredients used. We usually like to count baked goods as treats and will generally assign yellow and teaspoon equivalents to each serving.
My 21 Day Fix Berry Pancake Mini Muffins are perfect for your busy morning and 21 Day Fix approved too, of course! 🙂
- 1 1/2 cups almond flour
- 1/4 cup plain Greek yogurt
- 2 T coconut oil, melted
- 2 T pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 eggs
- 1 cup Fresh or Frozen Berries - blueberries, raspberries, blackberries - your choice!
- Preheat oven to 350 degrees and lightly grease a mini muffin pan with some coconut oil or cooking spray.
- Place all ingredients (except berries) into a blender or food processor, and blend until smooth. The batter will be thick
- Fill the muffin cups 1/3-1/2 full and place berries on top, berries will sink down as they bake.
- Place tray in the oven for 7-10 minutes until golden brown on top and tooth pick comes out of the center of the muffin clean
- 4 mini muffins = 1/2 Yellow, 1 Blue, 1/4 Red, 1/4 Purple, 1 tsp
- My mini muffin tin has 24 muffin cups
This look fantastic! How many berries? Im guessing 20 mini muffins? Since five mini muffins is one serving & it serves 4, did you use 1 cup of fresh/frozen berries?
Thanks for the great EASY recipe!
Thank you Leara! Yes – that would be the perfect amount. Your counts are spot on with the berries. 🙂 Let me know what you think when you make them! Enjoy!
can u use agave instead of maple
Hi Rhonda! Yes – you can – they would swap evenly. HOWEVER, they won’t have that pancake flavor with out the maple syrup. 🙂 Enjoy!
My muffins came out grainy, not pancake-like. They look nothing like the picture either. This is the first time I usrd almond flour. It is not like regular flour. I thought that would make a difference, but still they look nothing like your picture.
Hi Alicia! Thank you for letting me know! I hate that your muffins didn’t turn out as you hoped. I, too, am a newbie with almond flour and wheat flour alternatives. The grind is important – finely ground is going to be closer to wheat flour. But the texture is a little different. :). I found out more about almond flour and baking here and found it interesting: http://urbanposer.blogspot.com/2012/05/baking-101-almond-flour-basics.html?m=1
Finely ground vs more coarsely ground flour give it a grainy texture. I’m sorry they didn’t turn out to your liking though. :(.
I have found that Honeyville Blanched Almond flour bakes the best. If you use others like Bob Red mill it is too grainy or something. Mentioned in the article posted. Elana’s Pantry turned me on to the honeyville flour and it is much more affordable too. These look yummy! I need to buy some yogurt tomorrow!!
That’s awesome, Kelli! I am going to track that brand down next time I need more! Thank you so much for the hot tip!! ?
I to use honeyville! You can get it from their website, they also offer it in bulk.
Thanks Ashley! I use the Honeyville powdered peanut butter and LOVE it! I will be on the lookout for the Honeyville Almond Flour next time I need to grab some! I feel like I have seen it at Costco maybe??
Mine were also grainy :/
Sorry Lori! After seeing your comment, I made these again this afternoon and did 3 eggs and put all of the ingredients into my blender/food processor to mix them. The batter was thick but a little bit more smooth. The texture was still different than regular flour, but I still found them tasty. 🙂
If I were to use bananas for some and blueberries for some, would the Fix count still be the same?
I made these when I was on weight watchers and they were awesome, they were just made a bit different! Super excited and thank you in advance!
Hi Randi! You can use any kind of fresh fruit you wish. Keep in mind, 1/2 large banana is counted as 1 purple container. Let me know how they turn out!
Thanks so much! I can’t wait to make these 🙂
Do you know what the counts would be if they were full size muffins? I’m new to 21 day fix and I only have a full size muffin pan 🙂 Thanks!
Hi Tiffany and welcome to the 21 Day Fix! It is such an amazing and life-changing program! I absolutely love it! 🙂
I recently found the container counts for almond flour so I have adjusted the counts slightly for this recipe. My mini muffin tin makes 24 mini muffins and my regular muffin tin makes 12 muffins. So, but that, I would say that you could do 2 regular muffins and it would have the same counts as the 4 minis.
4 mini muffins = 1/2 Yellow, 1 Blue, 1/4 Red, 1/4 Purple, 1 tsp
Thank you!!!!! I made them last night and my boyfriends kids and boyfriend loved them! They were kind enough to save me a couple since I couldn’t make it over breakfast today!!! 🙂
I love this!! I am so happy everyone loved them!! 🙂
Was wondering what about these muffins accounts for the 1 Blue container? Going to be making these this week!
Hi! The Almond Flour/Meal is considered a Blue. 🙂
I made these muffins, well attempted ..but doubled the recipe and tried it with coconut flour. They are are so thick…and crumbly (not ar all a batter consistency). Any suggestions on how to try to salvage them?
Hi Jenn! I did a little bit of research because I Have not used coconut flour before and found this article that will shed some light on almond vs coconut flours. Basically, they have different properties. Coconut flour sucks up more moisture than almond flour and thus requires more wet ingredients. They cannot be subbed for each other with the same ratios of other ingredients – they need more of the wet ingredients. That is why it came out crumbly. 🙁
If you are still trying to salvage it, would think you could try mixing in some more of the wet ingredients but I am not sure how it will affect the baking.
Thank you SO much Angela. Sorry, I could have done a little research. I am going to try doubling the wet ingredients…and will let you know how it comes out!
Did you ever have any luck with the coconut flour?
Can you use wheat flour?
The flours get tricky! I am not a professional baker and am learning about all of the different options as I go, but what I have learned is that all flours are not treated equal in regard to being able to sub out one for one between the different kinds. Here is what I found on momables.com:
Almond flour: substitute 1:1 with all-purpose (white) flour. Note: Almond flour typically requires more egg or binding agent, so the recipe might need to be altered. (http://www.momables.com/ingredient-substitution-list-for-baking/)
Wheat flour would make them more dense.
I hope this helps!
I made these for myself. I ended up doubling the recipe and getting a dozen normal sized muffins out of it. They were great! I keep it simple and make one thing for breakfast all week, and I wasn’t even tired of these like I usually am with other stuff!
I am so happy to hear that Bob! Thank you for letting me know! 🙂 I need to make these again – I haven’t had them for awhile! YUM! 🙂 Angela
Hi, is there anything that I can use instead of the Greek yogurt?
Good question! I had to look it up! You can sub in cup for cup, cottage cheese, blended until smooth. I hope this helps!
New to the 21 day fix program..can regular white flour ( haven’t done the grocery shopping yet) be used for these they look delicious!
Thank you! Stay away from white flour and white breads on the Fix – think whole wheat (the measurements will change because the wheat flour is more dense!) 🙂
What are the ingredients if you use wheat flour?
Great question – I am so not big into baking – I know almond flour does not sub 1:1 for wheat flour though…yikes! Does anyone else maybe have an answer??
Just wondering why these count as 1/2 a yellow?
Thank you so much for answering my question! My entire family LOVED these!! We will be making them again!!
I am so happy you all loved it! 🙂
It is based on the almond flour – the explanation of container counts is in the article. 🙂
I enjoyed these muffins! Substituted chocolate chips in a few for the kiddos and hubby and they loved them too.
Can I use who.e wheat flour instead of almond flour?
Pintrest Fail: I used Coconut Flour instead of almond flour:(
I made these with fresh blueberries and they are sooo good! I don’t really get the pancake effect, to me it’s just blueberry muffins. The almond flour adds this really great nutty/gritty texture. Delicious.
I made these muffins exactly as directed and they are sooooooooo good!!! The only complaint is I want to eat them all!!!!!