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.
Mushrooms? Muffins? Some of you are thinking the combination equals all kinds of wrong. But trust me: it is so very right.
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!Print
- 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
- 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.
- Preheat oven to 400F.Grease or spray the cups of a 12-count standard muffin tin.
- In a large bowl, whisk together almond flour, baking powder, salt and pepper.
- In a medium bowl, whisk the eggs and milk until well-blended.
- Add the egg mixture to the flour mixture, stirring until well blended. Stir in the mushroom-onion mixture and basil.
- Divide batter equally among prepared cups.
- 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.
**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
- 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