Like the sticky, nutty Middle Eastern dessert but in the form of a healthy muffin! A soft and fluffy, just lightly spiced muffin filled with a delicious baklava-inspired honey pistachio center. This healthy muffin recipe is made better-for-you using real, simple ingredients. It’s paleo-friendly (gluten/grain/dairy free) and refined sugar free.
What Is Baklava?
Baklava is a dessert made with layers of filo dough filled with sticky chopped nuts, most commonly pistachios, walnuts, or hazelnuts. The thin layers of filo dough are typically brushed with butter to create a light and flakey crust. The chewy nut filling is sweetened with either a simple sugar syrup or honey. Baklava is found in many Middle Eastern countries such as Turkey, Iran, Greece, Syria, and Iran (ref) and there can be many varieties, such a types of nuts, spices, and flavor additions depending on the region.
What Do These Healthy Muffins Taste Like?
These Baklava Muffins have a so-soft-and-fluffy texture and gently spiced with cinnamon and a touch of cloves. Filled with a sticky, honey-sweetened pistachio mixture inspired by the Middle Eastern treat. These are delicious, fun healthy muffins for breakfast and really, a great anytime snack, especially alongside a cup of coffee or tea!
Still Not Sure? Here’s Why You Should DEFINITELY Make These Muffins!
- Wonderfully soft and fluffy muffins.
- Light but still satisfying.
- Filled with a delicious honey pistachio center.
- So easy to prepare and a fun way to enjoy the flavors of baklava.
- Made with better-for-you ingredients!
What Ingredients Are Used to Make These Baklava Muffins?
These paleo muffins have an almond flour base and are healthier as they contain no refined sugars, flours, or oils. They are paleo-friendly meaning they are gluten free, grain free, and dairy free. These healthy muffins have nutrient dense ingredients, good heart healthy fats, and less sugar than store bought or conventional recipe. While they are better-for-you, they are so good, you might not guess these are paleo muffins!
Here’s a look at the ingredients you’ll need and some possible variations:
- Maple Sugar – Gives these healthy muffins the perfect amount of sweetness while not overpowering the flavors. Maple sugar is great for refined sugar free baking recipes but can be a little pricey, so feel free to sub with coconut sugar.
- Avocado Oil – A neutral flavored, heart healthy oil that gives the muffins just the right amount of moisture. Sub with olive or melted and cooled coconut oil.
- Eggs – Makes the muffins soft and fluffy.
- Almond Flour – The almond flour base for these muffins adds that rich buttery flavor reminiscent of the butter used to adhere the thin layers of pastry in baklava. I use and love Bob’s Red Mill Superfine Almond Flour.
- Tapioca Flour – Lightens up the batter without making it too dense.
- Baking Powder – Adds just the right amount of rise.
- Spices – The muffins are gently spiced with cardamom and cloves, common flavors added to some baklava.
- Salt – Balances the sweetness.
- Nut/Seed Milk – Use any dairy free milk you like! It adds moisture and lightness to the muffin crumb. I used homemade almond milk, here’s my post on how to prepare your own!
- Pistachios – Use any nut you like for the filling. The most commonly used nuts for baklava are pistachio, walnut, and hazelnut. Use one or a mixture of a few of your favorite nuts!
- Honey – To create the sticky nutty center and adds a bit more sweetness to the muffin. Sub with agave or coconut syrup.
How Do You Make Healthy Muffins From Scratch?
Muffins are a super easy snack or breakfast to make at home! While a stand mixer makes it a bit easier, these muffins can easily be made with no equipment and hand-mixed! The batter is made in just one bowl and these can be done in just 30 minutes. They are perfect to make ahead and freeze for a healthy treat on-the-go. Check out the step-by-step photos below!
Here’s an overview of the steps:
- Prepare the filling. Chopping up the nuts likely takes the longest to prep. I chopped the nuts by hand (to avoid more dishes) but this can be quickly done with a few pulses in a dry, high powered blender (what I should have done) or a food processor.
- Make the batter. Either by hand or in a stand mixer, mix the wet ingredients together until light and fluffy. Add the dry ingredients and stir. Add the milk and mix until fully incorporated.
- Prepare the filled muffins. Fill the muffin liners halfway with batter. Distribute the nut filling in the center of each batter base. Cover with remaining batter and use a small spoon or spatula to spread the batter into an even layer. Top with additional pistachio bits if you like!
- Bake for 16-18 minutes. The key to getting perfectly fluffy muffins is baking them at a slightly higher temperature so the tops crisp and puff up. Then dropping the temperature to the usual 350 to maintain a soft and moist center.
- Let cool and enjoy!
Serving Size: This recipe can easily yield 12 muffins. I tend to like my muffins a bit bigger so made 10 good sized muffins (as pictured).
Storage: These will keep, covered, at room temperature for 2-3 days. These muffins are very freezer-friendly, store in an airtight container or stasher bag. Just reheat in the microwave, a warm oven, or let thaw at room temperature when ready to enjoy!
These fun and unique muffins are the perfect easy way to enjoy the flavors of baklava for breakfast! They are soft and fluffy, just kissed with cozy spices, and filled with a sticky nutty filling. And they might just be the perfect, delicious way to start your day.
paleo friendly (gluten/grain/dairy free), refined sugar free
More Healthy Muffin Recipes!
- Coffee Chocolate Chunk Muffins (paleo & nut free)
- Peach Crumb Muffins (paleo & nut free)
- Grapefruit Ginger Muffins (paleo & nut-free)
SHARE THE LOVE!
If you make this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!
Baklava Muffins
Like the sticky, nutty Middle Eastern dessert but in the form of a healthy muffin. A soft and fluffy, just lightly spiced muffin is filled with a delicious baklava-inspired honey pistachio center. Perfect for a quick healthy breakfast of anytime snack! Freezer-friendly!
paleo friendly (gluten/grain/dairy free), refined sugar free
Ingredients
Filling Ingredients
- 1/2 heaping cup (60 grams) chopped pistachios walnuts, hazelnuts, or other nut(s) of choice
- 3 tbsp honey agave or coconut syrup
Muffin Ingredients
- 3/4 cup (98 grams) maple sugar sub coconut sugar
- 1/3 cup (70 grams) avocado oil sub olive oil or melted and cooled coconut oil
- 2 eggs ideally room temp
- 1 1/2 cups (225 grams) almond flour, packed
- 1/4 cup (30 grams) tapioca flour
- 1 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp cloves
- 3 tbsp dairy free milk of choice
Instructions
Heat oven to 375 degrees and prepare a regular muffin tin by lining with 10-12 muffin liners (see notes) or greasing with additional oil.
Prepare the filling. Chop the nuts, either by hand or with a few pulses in a dry food processor/blender, until they are small pieces but not a powder. Place in a small bowl and mix with honey until well combined.
Mix the wet ingredients together in a large bowl, if mixing by hand, or in the bowl of a stand mixer until ingredients are light and frothy. About 2 minutes.
Add the dry ingredients and stir until just fully incorporated and no white streaks remain. Scrape down the sides and bottom of the bowl and mix again briefly to combine.
Add the milk and continue to mix until batter is even and smooth, scraping down the bowl once or twice during mixing to ensure ingredients are evenly distributed without overmixing.
Prepare the filled muffins. Fill the muffin liners half way with batter. Distribute the pistachio filling in the center of the batter layer. Cover with remaining batter and use a small spoon or spatula to spread the batter out into an even layer, covering the filling. Top with additional pistachio bits if you like!
Bake in the center of the oven at 375 for 10 minutes, then reduce heat to 350 degree and bake for an additional 6-8 minutes. If making 10 muffins add an additional 2-4 minutes to baking time. Muffins are done when the tops are puffed and golden and batter in the cracks looks cooked and not wet. Poke a toothpick into the center of a muffin to test for doneness. It should come out clean, save for a few moist crumbs.
Let cool for 5 minutes, when cool enough to handle, transfer muffins to a cooling rack. Enjoy!
Recipe Notes
Serving Size: This recipe can easily yield 12 muffins. I tend to like my muffins a bit bigger so made 10 good sized muffins (as pictured).
Helpful Kitchen Tools (affiliate links): muffin tin, eco-friendly baking cups, silicone spatula, kitchen scale
Storage: These will keep, covered, at room temperature for 2-3 days. These muffins are very freezer-friendly! Store in an airtight container or stasher bag. Just reheat in the microwave, a warm oven, or let thaw at room temperature when ready to enjoy!
Ingredient Subs/Variations:
Nut Filling - Use one or a mix of your favorite nuts for the filling!
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