Almond Flour Oatmeal Muffins

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Introduction

These moist and hearty Almond Flour Oatmeal Muffins are a perfect grab-and-go breakfast or snack. You’ll love the satisfying texture from the almond flour and oats, and they come together quickly with simple ingredients. They’re easily customizable with your favorite berries for a burst of fresh flavor.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 8 muffins

Ingredients

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1/2 cup coconut oil (melted)
• 1/2 cup coconut milk
• 4 eggs
• 1 tsp vanilla
• 1 cup oatmeal
• 1 cup berries (fresh or frozen, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 8 parchment liners or grease it well.
2. In a large bowl, whisk together the almond flour, baking powder, and Joy Filled Eats Sweetener.
3. In a separate medium bowl, whisk the melted coconut oil, coconut milk, eggs, and vanilla until well combined.
4. Fold in the oatmeal, and the berries if using, until evenly distributed.
5. Divide the batter evenly among the 8 prepared muffin cups, filling each nearly to the top.
6. Bake for 30-35 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Flavor Twist: Add a teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for a warm, spiced flavor.
• Texture Swap: Use quick-cooking oats for a finer, more uniform crumb, or old-fashioned oats for a chewier texture.
• Berry-Free Version: Omit the berries and add 1/2 cup of chopped nuts or sugar-free chocolate chips for a different treat.
• Mini Muffins: Bake as mini muffins for 18-22 minutes for a perfect kid-friendly or party snack size.

Tips for Success

• Ensure your coconut oil is melted but not hot when you mix it with the eggs and milk to avoid accidentally cooking the eggs.
• For the best rise and texture, use blanched almond flour, not almond meal.
• Let the muffins cool completely before storing to prevent condensation from making them soggy.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. To reheat, warm in a microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until heated through.

FAQ

Can I use a different sweetener?

Yes, you can use an equal amount of granulated erythritol, monk fruit sweetener, or regular sugar if you are not following a low-carb diet.

Why are my muffins dense?

This can happen if the batter is overmixed. Mix only until the ingredients are just combined for the lightest texture.

Can I make these without eggs?

This recipe has not been tested with egg substitutes. The four eggs are crucial for structure and moisture in these grain-free muffins.

Can I use dairy milk instead of coconut milk?

Yes, any milk (dairy or unsweetened non-dairy) can be used as a 1:1 substitute for the coconut milk.

My muffins are browning too quickly. What should I do?

If the tops are browning before the centers are cooked, loosely tent the muffin tin with aluminum foil for the last 10-15 minutes of baking.

Are the oats necessary?

Yes, the oatmeal provides structure and texture. For a strictly almond flour version, you would need to adjust the recipe significantly.