These tender, naturally sweetened, flourless muffins get their structure from a combination of almond butter, applesauce, and eggs; they’re naturally grain-free, gluten-free, and paleo friendly, too! Plus, they totally taste like those little packaged muffins we’d get as kids, but are made with some healthier upgrades. Use whatever berries are in season right now, or grab a bag of frozen mixed berries to make these year-round!
It should come as no surprise that I have a serious thing for muffins. Hand-held, easily portable, perfect for a rushed weekday breakfast or a slow, lazy weekend one, ideal for throwing into bags for hiking or picnics, and the perfect size for kids; I always have a batch of muffins laying around because I never tire of their versatility.
Today I present to you: muffins made with almond butter and loaded with juicy, ripe summer berries.
They’re tender, perfectly sweet, perfumed with vanilla extract, and, thanks to all that almond butter, surprisingly filling.
I’ve been making a batch to have with breakfast on Sundays for the two of us, then storing the extras in the freezer for a grab-and-go snack all week long. They’re also great crumbled on top of yogurt or overnight oats, and make the ideal beach snack because they can be popped into a container while still frozen, and will be defrosted and slightly warm from the sun by the time I’m ready to eat.
The same would apply for lunchboxes, if you were looking to stick a few batches of muffins in the freezer now to be armed and ready for back-to-school (which, I know it seems treasonous to even MENTION yet, but, it won’t be long before it’s here, and you’ll be thanking your summer self for sticking some extra muffins into the freezer when it finally arrives).
These muffins are totally quick and easy; almond butter, applesauce, eggs, a little sucanat (aka natural cane sugar, we buy this one <–affiliate link), vanilla, and berries all go into a bowl with some baking powder and soda, and through the magic of baking science turn into golden, dimply, tender, berry-filled little muffins that I think you’re totally going to love.
If you make them, let me know what you think! Leave a comment below, or take a picture of your muffins and tag me on Instagram! I love seeing my recipes in your kitchen.
- 1 cup creamy almond butter
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sucanat* (can sub organic cane sugar or coconut sugar)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup mixed berries
- 1. Preheat oven to 350 degrees Fahrenheit. Line a 12-muffin pan with paper liners or grease well with butter, coconut oil, or olive oil spray.
- 2. Put all ingredients, except berries, into a mixing bowl and whisk to combine. Then, add in berries and fold in with a spatula. Batter will be thin. That's perfect.
- 3. Scoop the berries into the prepared muffin tin using a 1/4 cup measuring cup to portion them all out evenly.
- 4. Bake for 18-20 minutes, or until muffins have risen and are deeply golden. Because of all the berries in these muffins, a toothpick inserted into them will almost never come out clean; instead, look for dark golden muffins that, when pressed lightly, spring back instead of sinking down and feeling wet.
- *sucanat (aka Natural Sugar Cane) is a less-refined version of cane sugar that still has lots of molasses flavor and a brown color. Because of the gentle refinement process, it also has more vitamins and minerals, too! If you don't have it, or can't find it at the store, organic cane sugar, organic light brown sugar, or coconut sugar would all work well here!