Almond Flour Muffins

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5 from 860 votes
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Almond flour muffins are light and fluffy, naturally low-carb, gluten-free, and grain-free! I love how easily customizable they are.

Want more almond flour recipes? Try almond flour cake, almond flour cookies, and almond flour brownies.

almond flour muffins with streusel.

Although I have a few almond flour muffin recipes here (hello, almond flour blueberry muffins, almond flour banana muffins, and almond flour pumpkin muffins), I have yet to do a simple almond flour muffin recipe… until now.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make almond flour muffins
  4. Recipe tips and variations
  5. Storage instructions
  6. More ways to use almond flour
  7. Almond Flour Muffins (Recipe Card)

Why I love this recipe

  • These muffins are simple, delicious, and need just six ingredients to make.
  • In terms of texture, they are light and fluffy and moist in the middle. In terms of taste, they are buttery and sweet with no evident almond flavor.
  • I love how customizable they are, and how you can jazz them up or flavor them in a plethora of ways.
  • Made in just one bowl and ready in 25 minutes, they make a fabulous snack, dessert, or even a cheeky breakfast!
almond flour muffins recipe.

Ingredients needed

  • Almond flour– You must use blanched almond flour, not almond meal. The latter will yield a heavy and dense muffin, much darker in color. 
  • Baking powder– Gives the muffins some rise and fluffiness. 
  • Salt– Brings out the natural sweetness of the muffins. 
  • Granulated sweetener of choice– To keep the carbs down, I like allulose or monk fruit sweetener. If you don’t follow a lower carb, you can use coconut sugar, white sugar, or even brown sugar. 
  • Eggs– Room temperature eggs, not refrigerated ones. 
  • Butter– Unsalted and melted butter. You can also use melted coconut oil. 
  • Vanilla extract– Optional, but if you like a subtle vanilla flavor, 1/2 teaspoon is plenty.
  • Milk of choice– I used unsweetened almond milk, but use any milk you prefer. 

Crumble Topping

  • Almond flour and coconut flour– The combination of almond and coconut flour will yield a tender and delicious crumb topping. 
  • Granulated sweetener of choice- Again, you can use either of the sweeteners used in the muffins. 
  • Chopped nuts– I used chopped walnuts, but pecans or other nuts are also great.
  • Cinnamon– Adds a delicious flavor! 
  • Melted butter– Obviously, ALL the best crumble toppings are buttery and delicious. 
  • Powdered sugar icing– I used my keto powdered sugar and mixed it with water, to drizzle over the tops of the muffins. Of course, if carbs aren’t an issue, use standard confectioners sugar.

How to make almond flour muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1—Make the batter. Start by mixing together your almond flour, baking powder, and salt and setting that aside. Add the rest of your ingredients to a large bowl and stir together until smooth and combined. Gently fold through the dry ingredients until just combined.

Step 2- Assemble. Transfer to a 12-count muffin tin covered in muffin liners. If adding the crumble topping, sprinkle 1-2 tablespoons onto the tops of each muffin (there will likely be some leftovers). 

Step 3- Bake the muffins for 22-25 minutes, or until a toothpick comes out the center clean. Let the muffins cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. 

almond flour muffins in a muffin tin.

Recipe tips and variations

  • Use a very good quality blanched almond flour, with an almost powder-like consistency. Some brands of almond flour can be a little gritty. 
  • You can omit the streusel topping if desired. Just be sure to smooth the tops of each muffin to ensure they cook nicely.
  • Do not substitute the almond flour for another flour. I have not tested this and cannot vouch for the results.
  • Some readers have had success replacing the eggs with an egg replacer. Again, I have not tried it personally, so I cannot vouch for it. 
  • Add mix-ins. Chocolate chips, pumpkin puree, lemon zest, berries, or shredded zucchini are all fabulous ideas.
  • Use liquid sweeteners– Honey and maple syrup can replace the granulated sweetener. Of course, these add extra carbs in the form of natural sugars.

Storage instructions

To store: As muffins are moist in the middle, I recommend you store them at all times in an airtight container in the fridge. They will keep well for one week.

To freeze: Place muffins in a ziplock bag and store in the freezer for up to 6 months. 

almond flour muffins.

More ways to use almond flour

low carb muffins

Almond Flour Muffins

5 from 860 votes
Almond flour muffins are light and fluffy, naturally low-carb, gluten-free, and grain-free! I love how easily customizable they are.
Servings: 12 Muffins
Prep: 5 minutes
Cook: 22 minutes
Total: 27 minutes

Ingredients  

For the streusel topping

Icing drizzle

Instructions 

  • Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
  • Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
  • In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
  • Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
  • Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
  • Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

Notes

TO STORE: As muffins are moist in the middle, I recommend you store them at all times in an airtight container in the fridge. They will keep well for one week.
TO FREEZE: Place muffins in a ziplock bag and store in the freezer for up to 6 months. 

Nutrition

Serving: 1muffinCalories: 197kcalCarbohydrates: 9gProtein: 8gFat: 18gSodium: 202mgPotassium: 17mgFiber: 6gVitamin A: 225IUCalcium: 112mgIron: 1mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published September 2020, updated March 2024

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I’ve made this muffin recipe in multiple ways: instead of sweetener using bananas and walnuts, or blueberries. Never need to use the topping- too sweet for me. I love a great basic recipe that I can change up based on the ingredients in my kitchen. Thanks!

      1. 5 stars
        Great recipe…only put half of stevia..next time no sweetner..love the idea of bananas instead…l added some unsweetened coconut & blueberries…no need for topping!

  2. 5 stars
    Oh my goodness, I made these today and they are delicious! The only thing I changed is that I used 1 1/4 cup almond flour and 1/3 cup coconut flour rather than all almond flour in the muffin. Delicious 😋

  3. 5 stars
    D-Lish-Us
    WoW
    Moist, too!

    First time I’ve tried this recipe, as I’m new at keto baking. I added a few good drops of almond extract to batter then, after baking, topped with a thin cream cheese frosting. Seriously…after refrigerating overnight, these muffins were as tasty and moist as ANY muffin I’ve ever had… yes super MOIST!!!

  4. These were delicious, one of the better almond flour recipes I have used. I added a mashed banana and chocolate chips and they turned out great. Thanks for this!

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