Photo by Chelsea Kyle, Food Styling by Anna Stockwell
No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free and kosher for Passover.
- Makes 12 muffins
- Active Time
- 20 minutes
- Total Time
- 45 minutes
- 2 1/2 cups almond meal
- 1 teaspoon ground cinnamon
- 5 large eggs, separated
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon kosher salt
- 1/2 pint blueberries (about 1 1/3 cups)
- Sliced almonds (for sprinkling)
- Demerara or raw sugar (for sprinkling)
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
- Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
- Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
- Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
- Do Ahead
- Muffins can be made 3 days ahead. Store in an airtight container at room temperature.