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I always have been a fan of homemade muffins for breakfast.  There was a time it seemed like I was always making them – up to 2-3 times a week!  I’ve started another muffin kick lately.  These muffins were inspired from Eating Well’s Jam Filled Muffins.   I really love their recipe, which you will find by visiting their website (just click on the title of their muffin).  I ended up  having to improvise though as I found out too late that I didn’t have jam….all I had was grape jelly….so I didn’t fill the muffins with Jam after all….but I did serve them with some!

I was a little worried while mixing the batter for these muffins because it seemed really “loose”.  Very much like cake batter instead of muffin batter.  I was thinking, if I did want to fill these with jam, I wasn’t so sure that I could have because the batter was so thin.  These were quite yummy, they are healthy, and kind of made me think more of bread than muffin, but don’t let that deter you!  I took a couple to work to give to one of my friends, put a couple in Grumpy’s lunch box, and put the rest in the freezer.  These will be great little muffins to put in his lunch box throughout the week!

Almond Topped Breakfast Muffins

  • 1 1/4 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup packed light brown sugar
  • 1 cup almond milk
  • 1 teaspoon lemon juice
  • 1/4 cup pineapple mango juice
  • 1/4 cup canola oil
  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds

    1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
        1. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
    1. Whisk eggs and brown sugar in a medium bowl until smooth. Add almond milk, orange juice, oil and almond extract.  Whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened. (I found this batter to be very, very loose – just make sure to not over mix.  If you see a lot of lumps, it is ok…don’t worry, they do disappear!)
    1. Scoop the batter into the prepared pan.  Sprinkle with almonds.  
    1. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.