Almond flour muffins are light and fluffy muffins that are naturally low carb and grain free! Easily customizable and made in just one bowl, they are a healthy baked treat! 2 grams net carbs per muffin.
Almond Flour Muffins
I’ve been using more and more almond flour in my baking recently, especially with how common this keto baking staple has become. Several years ago, the only places you could find almond meal or almond flour was online or health food stores. Now, they are almost as common as your everyday wholewheat or all purpose flour.
Although I have a few keto muffin recipes here, I am yet to do a simple almond flour muffin recipe.
These muffins are simple, delicious, and need just 6 ingredients to make. They are light, fluffy, and moist in the middle. 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!
Ingredients in this recipe
For the muffins
- 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– Either monk fruit sweetener or erythritol. If you don’t follow a keto diet, 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.
- Milk of choice– I used unsweetened almond milk, but use any milk you prefer.
- 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.
How do you make almond flour muffins?
Start by mixing together your almond flour, baking powder, and salt and setting that aside. In a mixing bowl, add the rest of your ingredients and whisk together, until smooth and combined. Gently fold through the dry ingredients until just combined. 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 leftover).
Bake the muffins at 180C/350F for 22-25 minutes, or until a skewer 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.
Tips to make the best muffins
- 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 make sure they cook nicely.
- Do not substitute the almond flour for another flour. I have not tested this and cannot vouch for results.
- Some readers have had success replacing the eggs with an egg replacer. Again, I personally have not tried it so cannot vouch for it.
- Almond flour banana muffins– Make my low carb banana bread but bake it in muffin liners instead of a loaf pan.
- Chocolate Chip Muffins– Fold through 1/4 cup of chocolate chips into the batter and reserve a few to top the muffins with.
- Zucchini Muffins– Add 1/4 cup shredded zucchini into the batter.
- Pumpkin muffins– Replace 1 tablespoon of milk with 2 tablespoons of pumpkin puree.
How to store low carb muffins
- To store: As muffins are moist in the middle, I recommend you store them at all times in the refrigerator. They will keep well, covered, for up to 1 week.
- To freeze: Place muffins in a ziplock bag and store in the freezer for up to 6 months.
More almond flour recipes you’ll enjoy
Almond Flour Muffins
For the muffins
- 2 1/2 cups almond flour blanched almond flour, not almond meal
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sweetener of choice erythritol or monk fruit sweetener
- 3 large eggs
- 1/3 cup butter melted (can also use melted coconut oil)
- 6 tablespoon milk of choice I used unsweetened almond milk
For the streusel topping
- 1/4 cup sugar free powdered sugar
- 1-2 tablespoon water
- 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.
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