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
- 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
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Sara Nesson
Thursday 14th of November 2019
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.
Camilla
Friday 15th of November 2019
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.
ShoDav
Tuesday 12th of July 2016
Are the eggs necessary for taste or just binding? Hoping to use some kind of egg replacement.
Camilla
Tuesday 12th of July 2016
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!
Martha H
Sunday 10th of July 2016
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?
Camilla
Friday 15th of November 2019
Hi Martha, I have no tried this with flax eggs, but I think that should work.