This weekend we’ve been refurnishing the living room. We celebrated the result with muffins made on almond flour. David’s sister is a photographer (check out her website), she came by to give us some hints and tricks for improving our food photography. It ended up with her taking the pictures herself …
Blackberry & Blueberry Muffins
12 medium sized muffins
2oo g raw almonds
100 g shredded coconut
1 large ripe banana
3 organic eggs
4 tbsp coconut oil or melted organic butter
1/2 cup / 125 ml plain yogurt
10 fresh soft medjool-like dates, pitted
2 tsp baking powder
1 tsp vanilla extract or ground vanilla
1/2 tsp ground cinnamon
1 pinch sea salt
2 handful of berries (we used blackberries and blueberries)
Preheat the oven to 400F / 200° C and line 12 muffin molds. Place the almonds in a food processor and pulse until you have a fine flour. Then add the rest of the ingredients (except the berries) and blend until well combined. Remove the knife-blades and add the berries, stir with a spoon to mix. Pour the batter into the muffin molds and bake for 12-15 minutes.
Photo by: Johanna Frenkel


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11 Comments
I just found your blog through tastespotting and I’m really enjoying your cooking style (it’s similar to mine!). Check out my blog if you’re interested: amourpetitgateau.blogspot.com
I am so excited by this recipe! I’ve actually been experimenting with dates, trying to make date syrup for recipes with excellent results. Can’t wait to try these! thanks :)
Can I substitute cashews for the almonds?
Sure, any kind of nuts will work.
/Luise
Made these last night and they were really lovely. I’ve taken to calling them “scuffins” as they remind me of a muffin+scone. / Worked great in the mini-muffin tin as well. Next time I may add 1 tsp. almond extract to complement the flour, and maybe a sprinkling of raw sugar on top. / thanks so much for the recipe!
Is that measurement on the yogurt 1/2 cup? These sound divine! I can’t wait to try them! Thanks!
Hi Courtney, yes it is 1/2 cup yogurt. Hope you’ll like them!
/David
How do I convert the 200 grams almonds into flour?
Would it be possible to use ground almonds as an alternative to almond flour? Or even just regular flour? (although I’m not sure how severely this would affect the flavour)
Thanks in advance, these look delicious!
Hey there!
I tried out your recipe and adapted it a little bit according to my cupboard… it was super good! Check it out: http://bylouisesk.com/2013/01/total-fruits-muffins/
x Louise
I bet these taste amazing!
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[...] Quelle / Source: adapted from Green Kitchen Stories [...]
[...] Det blev det så til, og jeg må endnu en gang tilstå at have fundet inspirationen hos Green Kitchen Stories. Jeg har dog valgt at substituere æg med chiafrø, der er en fortræffelig æggeerstatning og [...]
[...] Adapté de Green Kitchen Stories [...]