Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free and kosher for Passover.

　　

Ingredients

Makes 12 muffins

　　2½  cups almond meal

　　1 teaspoon ground cinnamon

　　5 large eggs, separated

　　⅓ cup granulated sugar

　　1 teaspoon vanilla extract

　　½ cup unsweetened applesauce

　　½ teaspoon kosher salt

　　½ pint blueberries (about 1⅓ cups)

　　Sliced almonds (for sprinkling)

　　Demerara or raw sugar (for sprinkling)

　　

Step 1

Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.

　　

Step 2

Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.

　　

Step 3

Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.

　　

Step 4

Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.

　　Do ahead: Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

　　Editor’s note: Head this way for more of our best almond flour recipes →