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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
I’ve been in the muffin business for close to 15 years, and I am often asked by clients to develop a muffin to suit their dietary needs. This time, I wanted to create a muffin that I would enjoy and be satisfied with eating for breakfast on Chol Hamoed — something healthful, filling, without refined sugar, and that wouldn’t necessitate using a mixer or separating eggs. These are amazing and don’t taste Pesachdik at all. You’ll be making them all year round — just remember to mark them shehakol! Yield: 10–12 muffins
2 and 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup Manischewitz Potato Starch
1 teaspoon baking soda
1/4 teaspoon salt
full 1/4 cup Manischewitz Honey
1/4 cup coconut oil
3 large eggs
4–5 tablespoons orange juice
1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice
2 teaspoons vanilla sugar or vanilla extract
3/4 cup frozen blueberries (see note)
handful sliced almonds (optional), for garnish
cinnamon (optional)
Teperberg Impression Late Harvest Riesling 2019
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with paper liners and spray with cooking spray.
In a large bowl, whisk together the almond flour, coconut flour, potato starch, baking soda, and salt until very well combined.
Heat together the honey and coconut oil in a small bowl in the microwave for 30 seconds, and then another 30 seconds until oil is melted. (Alternately, heat together in a small pot.)
Make a well in the center of the almond-flour mixture. Add eggs and then the coconut oil and honey mixture, orange and lemon juices, and vanilla. Mix together, and then gently fold in the berries.
Using a 1/3-cup measuring cup, scoop out the batter into the prepared muffin pan. Top each muffin with sliced almonds and/or cinnamon, if desired. Put the muffin pan into the oven immediately (you don’t want the berries melting and turning the batter an unappealing color). Bake for 20 minutes, or until golden brown. Do not overbake.
Photography by Hudi Greenberger
Styling by Renee Muller
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I’ve been making these muffins for the past 2-3 Pesachs. And I triple the recipe! I didn’t buy coconut flour, just replaced it with more almond flour, and use oil instead of melting coconut oil. They’re delicious! I pop them in my oven on Yom tov morning for a few minutes to freshen them after they’ve been made ahead and frozen, and put them out for breakfast. They’re long gone by the end of Pesach!
Thanks for another great recipe.
I don’t have coconut flour? Can I just use more almond flour? If so, how much extra almond flour?
is there a way to make this recipe for all year round w reg ww flour?
Regular flour is not the same. I would not recommend substituting with regular flour.