Gluten-Free Almond Flour Morning Glory Muffins

Comments

Franca - February 6, 2019

Tried making these this morning and they were delicious. I used avocado oil and only a 1/4 cup because that’s all I had left and they still turned out great. Very moist and healthy. I’ll definitely make these again.

Katie Mitton - October 5, 2016

Hi Edith – yes, 1/4 cup! Thanks for pointing that out.

Katie Mitton - October 5, 2016

Hi Kiran, you can definitely substitute some maple syrup in for the sugar. I would suggest using 3/4 cup for every cup of sugar, and then you would have to reduce the other liquids in the recipe by 3 Tbsp per cup of maple syrup used, so that the muffins still hold together and are not too moist. We have not make them this way so I cannot speak to how they would turn out. I hope this helps!

Edith - October 1, 2016

the pumpkin seeds…is it 1/4 cup? I just see /4 cup.

Kiran - September 29, 2016

Hi,

Can I substitute maple syrup or honey for the sugar ?If so, how much would you recommend that I use?

Alex Vitaro - July 15, 2016

Went in for a coffee and had one for the combo deal. I was blown away. Was amazingly delicious and filling. Definitely exceeded my expectations. Adding it to my weekly fix. 2 thumbs up.

Pat - March 1, 2016

Do you know the nutritional value of the Morning Glory muffins…I would very much appreciate it…

Thank you. Pat

Katie Mitton - March 1, 2016

Hi Pat, is there something in particular you are looking for? We can try to help you out if you let us know about a particular piece of info you’re hoping for :)

Christine - March 1, 2016

We have an almond allergy. Can these be made with coconut flour? Do I need to make adjustments?

Katie Mitton - March 1, 2016

Hi Christine, you certainly could make these muffins with other flours; however, the almond-to-coconut flour ratio is not 1:1. Coconut flour absorbs much more moisture than almond flour, and so if you were to substitute just coconut flour, you would need a lot more liquid (approximately 6 eggs for 1/2 cup coconut flour). However, you could substitute half coconut flour and half tapioca flour—for example, if you are looking at 1 cup almond flour, you would do 1/2 cup coconut flour and 1/2 cup tapioca. You might still need to add more moisture—an additional egg or coconut milk, for example. You want to make sure that the batter resembles batter and doesn’t look too dry. I hope this helps! :)