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!
Paleo Mushroom Muffins {gluten-free, almond flour}
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12 1x
Print Recipe
Pin RecipeIngredients
- 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
- 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.
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
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.
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.
Are the eggs necessary for taste or just binding? Hoping to use some kind of egg replacement.
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!
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?
Hi Martha,
I have no tried this with flax eggs, but I think that should work.
These are delicious! Can they be stored at room temperature?
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!