Almond Muffins

These bite-sized mini almond muffins pack a punch when it comes to flavour and sweetness. Fantastic with a cuppa and even great for the kids; you’d never guess this was a low fat recipe adapted from a Weight Watchers recipe!


Prep and Cooking Time – 25 minutes | Serves – makes 12 mini muffins


– 80g butter, cubed
– 4 egg whites (approximately 120g)
– 1 teaspoon vanilla essence / extract
– 130g almond meal
– 3 Tablespoons self-raising flour
– 90g caster sugar
– Extra virgin olive oil spray for greasing


Preheat oven to 200°C and grease a 12 mini-muffin tray.

Melt butter in the TM bowl 40 sec / 50°C / speed 4. Scrape the sides of the bowl.

Add egg whites and vanilla essence to the melted butter and mix 10 sec / speed 4. Scrape the sides of the bowl again.

Add almond meal, self-raising flour and caster sugar to the TM bowl and mix 10 sec / speed 5. Your mixture should have the consistency of thick pancake batter. If this is not the case, add a small egg white.

Spoon the mixture into your greased mini-muffin tray and bake for 15 minutes. After 15 minutes turn off the oven but continue to let the muffins cook in the oven for a further 5 minutes before removing and letting it cool completely on a wire rack.



Add almond flakes to your muffin batter if you’d like a bit of crunch to your muffins.

To replicate the Weight Watchers recipe exactly, replace the butter with Weight Watcher’s Canola Spread and use vanilla bean extract.

* Inspired by Weight Watcher’s Almond Muffins recipe *

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