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Paleo Mushroom Muffins {gluten-free, grain-free, almond flour}

01/30/2015 by Camilla 10 Comments

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mushroommuffins 006

My Paleo Almond Flour Muffins recipe is one of my most popular posts, so it was a natural to develop a savory version in line with my month of portable, nutritious, empowering eats.

So let me introduce you to my Almond Flour Mushroom Muffins. They are naturally gluten-free, grain-free and Paleo.

mushroommuffins 003

Mushrooms? Muffins? Some of you are thinking the combination equals all kinds of wrong. But trust me: it is so very right.

mushroommuffin collage

When you put mushrooms in wheat flour bread, you run the risk of an uneven texture–part dry, part mushy. Almond flour cracks the code for a perfect texture. This is bread, my friends. Savory, tender, light, oh-so-umami bread. One (or two) is a mini-meal in itself.

As a side note, I was surprised and delighted to read a recent article by Brendan Brazier that further links the connection between nutrition, exercise and mood. Specifically, certain nutrients, such as selenium, directly affects brain chemistry, and, subsequently, mood, memory and cognitive function. Here is an excellent overview of the connection between selenium and brain function.

And guess which of my favorite ingredients is packed with selenium? Mushrooms!

Here’s your chance to savor mushrooms anytime of the day. Take note: they are likely to make you feel happy and mellow for more reasons than taste alone. Enjoy the boost!

mushroommuffins 002

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Paleo Mushroom Muffins {gluten-free, almond flour}


  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 1x
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Ingredients

  • 1 tablespoon olive oil
  • 12 ounces mushrooms, coarsely chopped
  • 1 cup chopped onion
  • 1–1/2 cups almond flour/meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground pepper
  • 4 large eggs
  • 3 tablespoons nondairy (or dairy) milk
  • 1/2 cup basil leaves, chopped

Instructions

  1. In a large skillet, heat the oil over medium-high heat. Cook and stir the mushrooms and onions for 4 to 5 minutes or until starting to brown and liquid has evaporated. Remove from heat and let cool.
  2. Preheat oven to 400F.Grease or spray the cups of a 12-count standard muffin tin.
  3. In a large bowl, whisk together almond flour, baking powder, salt and pepper.
  4. In a medium bowl, whisk the eggs and milk until well-blended.
  5. Add the egg mixture to the flour mixture, stirring until well blended. Stir in the mushroom-onion mixture and basil.
  6. Divide batter equally among prepared cups.
  7. Bake in the preheated oven for 21 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool. Serve warm or at room temperature.

Notes

**The basil is entirely optional. You can substitute a 1/2 teaspoon to a teapoon of your favorite dried herb or herb blend (e.g., dried basil, thyme, dill, herbes de Provence, etc.), or use fresh chives, parsley, or cilantro, too.

  • Category: bread, muffin

Nutrition

  • Serving Size: 1 muffin
  • Calories: 126
  • Sugar: 1.7 g
  • Sodium: 102 mg
  • Fat: 9.9 g
  • Saturated Fat: 1.2 g
  • Trans Fat: 0
  • Carbohydrates: 5.4 g
  • Fiber: 2 g
  • Protein: 6.2 g
  • Cholesterol: 62 mg

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

Related posts:

Grain-Free Mushroom-Rosemary Breads {vegan} Easy Almond Flour Biscuits with Herbs {vegan, grain-free} Healthy Peanut Butter Muffins {vegan, grain-free, oil-free} Broccoli, Rice & Cheese Casserole Minis {vegan}
Previous Post: « Easy Paleo Graham Crackers {gluten-free, grain-free, almond flour}
Next Post: Chickpea Flour Mini Quiches {vegan, grain-free, gluten-free} »

Reader Interactions

Comments

  1. Sara Nesson

    November 14, 2019 at 4:19 pm

    Yummy!

    I used two flax eggs and two regular eggs. I only got 13 muffins though. If I increase the almond flour slightly, what other ingredient should I increase do you think?

    Thank you so much! Can’t wait to try other recipes. I am a grain-free, dairy free eater.

    Reply
    • Camilla

      November 15, 2019 at 2:24 pm

      Hi Sara! I am so glad you liked the muffins 🙂 Clever to go half and half with regular eggs and flax eggs, I am glad to hear that worked out.

      Regarding the yield: you mention that you only got 13 muffins. The recipe is supposed to yield 12 muffins–so you actually got a bonus muffin. You can go ahead and fill up the cups to make 12.

      It is hard for me to say how to adjust the recipe if you add “slightly” more almond flour. It also depends on what you are trying to achieve by adding more almond flour (e.g., dryer or firmer texture?) Things can get tricky when adjusting baking recipes, even more so with grain-free baking.

      Reply
  2. ShoDav

    July 12, 2016 at 12:31 pm

    Are the eggs necessary for taste or just binding? Hoping to use some kind of egg replacement.

    Reply
    • Camilla

      July 12, 2016 at 2:42 pm

      Hi ShoDav,

      The eggs are for binding, but they also add some volume to the muffins. An egg sub should work, but I have not tried it. Let me know if you do!

      Reply
  3. Martha H

    July 10, 2016 at 9:40 pm

    Are the eggs an absolute must for this recipe, or might I be able to substitute ground flax seeds that have been mixed with water?

    Reply
    • Camilla

      November 15, 2019 at 2:25 pm

      Hi Martha,
      I have no tried this with flax eggs, but I think that should work.

      Reply
  4. Cathy Peterson

    February 11, 2015 at 9:04 pm

    These are delicious! Can they be stored at room temperature?

    Reply
    • Camilla

      February 12, 2015 at 9:42 am

      Sorry for not including that information, Cathy! The muffins will keep best if refrigerated (as long as 2 weeks, or freeze for several months). But they will certainly keep at room temp for a few days (I wouldn’t go past 3). Thanks, Cathy!

      Reply

Trackbacks

  1. 6 Glorious Paleo Muffins That Will Keep You Full Until Lunch : PrimalPaleo.com says:
    03/09/2016 at 5:13 am

    […] Almond Flour Mushroom Muffins (by Power Hungry) […]

    Reply
  2. Chickpea Flour Quiches {vegan, grain-free, gluten-free} | power hungry says:
    02/09/2015 at 8:49 am

    […] written only one savory option so far (Paleo Almond Flour Mushroom Muffins), so I am squeezing in one more on for this final post of the series. As good as the other recipes […]

    Reply

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I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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