These almond flour muffins are the perfect side for any dinner you make. The mild flavor has a subtle taste that enhances everything around it.
Why you'll love it
Baking almond flour muffins is a breeze! They are so easy to make that you'll want to make a big batch and serve them at every meal.
Since they are naturally gluten-free, you can serve them at any large party or dinner without worrying about food sensitivities.
These healthy almond flour muffins have such an understated flavor that even the pickiest eaters will enjoy them. You can spread melted butter on top, drizzle them with sugar-free syrup, or add your favorite nut butter on top.
There are so many different and delicious ways to enjoy these muffins. Please tell me if you find a new or creative way to make them.
After making them once, you'll agree with me - gluten-free baking has never been easier!
I used only basic ingredients in these almond flour muffins. You probably already have almost everything in your pantry and spice rack. Plus, any that you don't have are pretty easy to find at the grocery store.
Real food recipes are sometimes the easiest ones to make. Here's a bit more information about what I used.
Do not use almond meal - use blanched almond flour. Almond meal is ground almonds with the skins on, so it will give your muffins a grainy texture.
To make fluffy muffins, I suggest using a sugar-free powdered sugar substitute. It will mix really well with the batter.
I have also used brown sugar substitute in low-carb baking, but it definitely gives things a deeper and richer flavor.
The baking powder reacts with the butter, salt, and eggs, to give these muffins a lighter texture.
Use unsalted melted butter. If you use salted butter, then I suggest using less salt in the recipe.
These are an emulsifier. They help everything combine really well together.
Unsweetened almond milk
Remember to use unsweetened almond milk. However, if you use vanilla almond milk, just use less vanilla extract.
This ingredient makes the almond flour muffins taste slightly sweet without having to add more sugar.
Just a pinch of salt will enhance all the other ingredients.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Use an ice cream scoop. A small ice cream scoop makes it easier to fill the muffin liners ⅔ full with batter.
- Line the muffin tin using silicone muffin liners. These are reusable and non-stick, so you don't have to use non-stick spray.
- Check doneness with a toothpick. Insert a toothpick into the middle of the almond flour muffins. If it comes out clean, they're fully cooked.
These almond flour muffins are so easy to make that kids can help you! They are the perfect beginner recipe. Here's a bit more information about how to make them.
Preheat your oven to 350°F, and then line 9 cups of a standard-sized muffin tin with cupcake liners.
Make the batter
In a large mixing bowl, beat together all of the ingredients until well combined.
Bake the muffins
After the almond flour mixture starts to look like a batter, it's time to bake the muffins.
Add the batter to the lined sections of the muffin tin. Then, bake them until they are golden brown.
Let them cool completely.
️ Serving suggestions
You can serve these at pretty much any time of day with practically any meal.
Almond flour muffins are perfect as breakfast cuisine. Drizzle them with sugar-free maple syrup and serve them with your favorite breakfast casserole.
You can even eat them as a snack with a high-protein dessert, like these no-bake peanut butter cookies.
There are a lot of different ways to make almond flour muffins. This is a very basic recipe that is easy to build upon.
Add some sugar-free chocolate chips and orange zest into the batter, and you'll have delicious orange chocolate chip muffins.
Chopped nuts taste really good mixed in as well. Add some walnuts or chopped almonds.
To make a nut-free version, use sunflower seed flour instead of almond flour. It reacts the same way and has a similar taste.
If you have a sweet tooth, then make some almond flour banana muffins by adding a few mashed bananas to the batter.
Here are some questions people often ask about making almond flour muffins. If you don't see your question in this list, please leave it in the comments.
No, you cannot use them interchangeably in this recipe. If you try, they will have different textures.
No, coconut flour is not a 1:1 replacement for almond flour. If you have coconut flour on hand, then I suggest making these coconut flour turmeric muffins. They turn out perfectly and have incredible taste.
Store leftover muffins in an airtight container at room temperature. If you keep the air off of them, they will stay fresh for up to 5 days.
These are fantastic muffins to freeze. First, wrap the muffins individually in parchment paper. Then, cover them with a second layer using foil. Lastly, place the wrapped muffins in a plastic freezer-safe food storage bag.
They will stay fresh in the freezer for up to 6 months. Don't forget to label the bag, so you know what is inside.
If you liked these almond flour muffins, here are some more almond flour recipes and keto bread ideas you should try next. They are some of my favorites.
- Keto Almond Flour Brownie Bites are perfectly portioned, so they are the best snack or delicious dessert for parties.
- Almond Flour Keto Pumpkin Pancakes taste amazing for breakfast any time of year - or serve them for dinner.
- Keto Almond Flour Biscuits are a paleo and low-carb side dish that taste even better when you smother them in low-carb gravy.
- Keto Almond Flour Waffles are gluten-free with a fluffy texture and a taste that just melts in your mouth.
- Paleo Cinnamon Orange Keto Muffins are made with almond flour instead of regular flour, and you can't even tell!
Keto Almond Flour Muffins
- Preheat the oven to 350°F, and line 9 sections of a muffin tin with cupcake liners.
- In a mixing bowl, beat together all of the ingredients until well combined.
- Divide the batter evenly between the 9 cupcake liners, filling each one about ⅔ of the way full.
- Bake for 25 minutes, or until cooked through.
- Let cool before serving.
Array ( [calories] => 210 [carbohydrates] => 6 [protein] => 7 [fat] => 19 [saturated_fat] => 5 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 2 [trans_fat] => 1 [cholesterol] => 68 [sodium] => 76 [potassium] => 112 [fiber] => 3 [sugar] => 1 [vitamin_a] => 237 [calcium] => 109 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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