Grain-Free Crumb Muffins

Every Monday I get messages asking if I have a grain-free muffin recipe and I know that many of the recipes from #MuffinMonday can be made using a 1-to-1 gluten-free flour blend, but I wanted to develop a recipe that I know works without grains and without any fancy flour blends. So I thought Pesach would be the perfect time to share this muffin recipe that uses blanched almond flour which is readily available this time of year but can also be found all year long. The rest of the ingredients are basic pantry staples year-round and on Pesach. This recipe is non-kitniyot and non-gebrokts.

I really love every part of Pesach, the preparations, the raspberry syrup, the matzah, the food, the songs, the sponge cake, the family time, the corned beef at seder, the wine, the traditions, did I mention the food?

I think that many of us stress out over Pesach foods and are always trying to find ways to make the chametz foods we make year-round kosher for Pesach. Flour blends, pastas, rolls, there are so just many items on the market that I think take away from the beauty of what Pesach is all about. Pesach really is a great time to appreciate the simplicity of good food. All year long I enjoy seasonal vegetables that are nicely roasted, grilled proteins, hearty and creamy soups, and of course eggs. All of these things are kosher for Pesach and are just deliciously simple. I think the only thing that I need on Pesach that isn't really eaten all year long (even though I do eat it randomly throughout the year) is matzah and cream cheese and matzah pizza. 

I know you might be thinking that making these muffins are the complete opposite of what I said about keeping things simple on Pesach, but these muffins really are extremely simple to make and with normal ingredients. I also don't think these muffins are trying to be like their chametz counterparts. The texture, crumb, and flavor of these muffins are really great, they aren't just like chametz muffins, they are their own thing and I love that. 

The muffin batter comes together in moments and you can either leave them plain or add in your favorite mix-ins like chocolate chips, dried fruit, frozen berries, orange zest, shredded zucchini...Make them your own, make them for friends, make them for Pesach, make them year-round and enjoy!

Grain-Free Crumb Muffins

2 1/2 cups blanched almond flour 

1 Tbsp baking powder 

1/2 tsp cinnamon 

1/2 tsp salt 

3 eggs 

1/4 cup oil 

1/3 cup milk of your choice 

1 tsp vanilla extract - I made my own bottle years ago for Pesach, but if you don't have that you can use 1 tsp brandy or 1 tablespoon of vanilla sugar 

1/3 cup sugar

OPTIONAL MIX-INS

1/2 cup mini chocolate chips

1/2 cup frozen blueberries 

1/2 cup craisins + 1 tsp orange zest 

1 small zucchini, shredded

Topping 

1/2 cup blanched almond flour 

1/4 tsp cinnamon 

2 Tbsp sugar 

tiny pinch of salt 

1 1/2 - 2 Tbsp oil 

Preheat your oven to 375°F/190°C 

Coat a standard-size muffin tin with non-stick cooking spray or line with paper liners. 

In a large bowl mix together the almond flour, baking powder, cinnamon, and salt. 

In a liquid measuring cup mix together the eggs, oil, milk, and vanilla extract. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Fold in the mix-ins of your choice. 

In a small bowl mix together the topping. Stir the almond flour, cinnamon, sugar, and salt. Drizzle in the oil and pinch together until you have a mixture that resembles wet sand.

Scoop the batter into the prepared muffin tin and sprinkle the tops with the crumb topping mixture gently pressing the crumbs into the top of the muffin batter.

Bake for 15-18 minutes 

Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. 

Yield: 12 standard-size muffins