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These almond flour muffins are light and fluffy and bake in no time! 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.
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 create a simple one- until now. These may be my favorite because they taste like any good muffin!
Table of Contents
Why I love this recipe
- Ridiculously simple. Made in just one bowl and ready in 25 minutes, they need just six ingredients to make.
- Perfect texture and flavor. They are light and fluffy and moist in the middle. In terms of taste, they are buttery and sweet with no evident almond flavor.
- Easy to customize. You can jazz them up or flavor them in a plethora of ways.
- Versatile. They make a fabulous snack, dessert, or even a cheeky breakfast!
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. Also, choose a good quality almond flour to avoid any grittiness.
- 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.
Arman’s recipe tips and variations
- Skip the topping. Just be sure to smooth the tops of each muffin to ensure they cook nicely.
- Only use almond flour. Do not substitute the almond flour for another flour. I have not tested this and cannot vouch for the results.
- Make them vegan. 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.
More ways to use almond flour
Almond Flour Muffins
Ingredients
- 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 allulose or monk fruit sweetener
- 3 large eggs
- 1/3 cup butter melted (can also use melted coconut oil)
- 6 tablespoon milk I used unsweetened almond milk
For the streusel topping
- 1/2 cup almond flour
- 2 tablespoon coconut flour
- 1/2 cup chopped nuts of choice I used chopped walnuts
- 1 tablespoon cinnamon
- 3 tablespoon granulated sweetener of choice
- 1/4 cup melted butter
Icing drizzle
- 1/4 cup confectioners sugar
- 1-2 tablespoon water
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
Nutrition
Originally published September 2020, updated and republished April 2024
I skipped the topping as I didn’t have the ingredients. Made half with blueberries and the other half with chocolate chips. I used a tiny amount of almond extract as well. WOW. These are delicious! Plenty sweet without the topping. I will be making these again without a doubt.
Used my silicone muffin pan with cooking spray and that worked well.
This is my go to muffin recipe! They turn out great every time!
I have been making this recipe all summer to the delight of my family and guests. I replace the butter with a plant-based butter and add pecans to the crumble. It is delicious every time! When I am out of muffin liners I use a bundt pan and it works just as well.
Amazing!!!
I tried these today–plain with just a bit of vanilla extract. I used the monkfruit erythritol as my granulated sweetener. These were DELICIOUS! So fast and sooo easy. Now that I have the base, I will mix it up with all kinds of flavors and additions. A plain muffin has only 2 grams of net carbs. 🧡
Great recipe! I used coconut milk which made them extra moist
Never used almond flour, will give it a try!
Excellent, thanks for a great low carb muffin recipe!
How do I measure 0.67 cup butter melted (can also use melted coconut oil)???
That is 1/3 cup 🙂 Yes melted coconut oil works too.
Actually that’s 2/3 cup. (0.5 would be a half cup for reference)
There isn’t any flavoring! No cinnamon, no vanilla, no citrus, no banana – ??
These are all optional flavor boosters 🙂
Do they have to be iced?
Nope 🙂
This is the best recipe for a baked good that I have tried in a year! Thank you. Renee
Great recipe! I’ve made it multiple times and the muffins always turn out delicious!
Thanks, Roseann!
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!
yummy!
Recipe looks good but no goid if there are NO QUANTITY’S of ingredients.
Do you grease the tin or the muffin liners?
Just personal preference with my muffin tin 🙂
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!
Thanks for the feedback, Barbara!
When measuring butter do you melt if first and then measure?
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 😋
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!!!
This is my go-to favorite recipe for quick simple versatile healthy almond muffins, I can add peanut butter, dark chocolate the list is endless and the very best bit, I can air-fry them in my Ninja double basket air fryer and they are ready in 16 mins, what’s not to love, thank you for yet another great recipe x
Thank you, Jacqueline!
Just did it. Really simple and great recipe! Thank you for sharing!!!!!!
Best almond flour muffin recipe ever.
fabulous…so simple
Horrible, gritty dry tasteless
If I grease the muffin tin do I still need to use liners?
I’d recommend it.
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!
I had some almond flour which I had never used that was about to expire so I went online to look up some recipes and found your site. I tried this muffin recipe as well as the 4-ingredient almond flour cake recipe. For the muffins, I just used the crumb topping rather than adding the icing drizzle and they had just the right amount of sweetness and were also moist and perfect. Both recipes are excellent! My husband, who has the sweet tooth in the family, loved them and he had no idea they were made with almond flour. This was my first experience baking with almond flour and I am looking forward to trying out more of your recipes as I don’t want to waste this flour! I’m sure I’ll be purchasing more!
Thank you loved them!! Delicious
when you say 197 cal per muffin does that include the streusel topping and icing drizzel?
Yes it does!
Made these today, yummy. Added blueberries and turned out great.
Glad to find a low carb muffin.
Will definitely be making again.
Wonderful – such a hit in the family. I didn’t have powdered sugar, so did not make the icing drizzle. I love the fact that I can be gluten free, relatively lower carb and have foods that taste amazing. Thank you Arman, for sharing your creative genius with the world!
Thank you for this excellent bass recipe that I can modify for food sensitivities! The texture and taste is absolutely delicious. I am so happy that I found your recipes so I can bake for my family again.
Any chance you could do a chocolate muffin recipe?
Already have some on my site! 🙂
Delicious. Definitely will make them again!
I’m doing my best to “lean” gluten free for health reasons. I made this recipe almost to the tee. I reduced the sugar a bit. Let me tell you these muffins are to die for! I wish I could attach photos. LOVE them! Another fabulous and successful recipe by Big Mans world ☺️
Delicious! Holy cow I can’t believe how good these are!
Excellent recipe. Used monk fruit for the sugar substitute. Did not use any toppings because I had an itch for chocolate chip muffin. Worked out great
Made these muffins for the first time tonight and they are amazing! I had to substitute pecan flour for a small amount of the almond flour, but it had no effect. They are soft and moist. I didn’t even put the glaze on them; they are sweet enough without it. I’ll have to drizzle some on for my kids though.😉 Great recipe!
Followed the recipe exactly and the muffins turned out very well.
Delicios
Thank you very much for this recipe. We all enjoyed it.
These muffins are great
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake keto! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Hi there
I am watching my cholesterol and only used 1 egg and added 1/2 cup buttermilk substitute for the other two eggs. I did not make topping just the muffin. The muffins fell apart and crumbled. Any suggestions i would love to hear. Thank you
Hi Jane- I’m not surprised they didn’t turn out, you changed some key ingredients. I haven’t tried this any other way besides as written.
5 Stars is not enough…
I FINALLY found an Almond Flour recipe that actually turns out!!! I used olive oil instead of coconut oil, added some frozen berries in half the batch and chocolate chips in the other half then baked them in Halloween silicone trays and they turned out PERFECTLY (after the suggested 22 minutes of Convection bake)! Will definitely be making these again AND AGAIN!!!
Hello there, your recipe sounds wonderful and delicious. I was wondering if I could replace butter/coconut oil with avocado oil.
I greatly appreciate your response.
Regards,
I haven’t tried but you can experiment and see
This is my 2nd try at this recipe; first time, the crumble came out like mush…anyway; I used cold, cubed butter, instead of melted and the result was a beautiful crumble top. I would send you a picture if I could, that’s how proud of them I am. But they will be gone by tomorrow, as they were, the last time I made them.
Kudos for a great, low-carb muffin! Thanks.
This was my first experience with almond flour; (looking for a low carb snack.)
They didn’t last two days in my house!
I could not get my topping to “crumble.” I’ve made streusel topping before using cold, cubed butter. Do you think this would work?
Also; is it necessary to grease the muffing pan if you’re using paper liners?
This will be a regular muffin snack in our house. Thanks!
My boyfriend warned me not to make this recipe again because they were so good that he literally couldn’t stop eating them! I made the pumpkin version of this muffin, so I just replaced two tablespoons of milk with a couple tablespoons of pumpkin puree, and I added chocolate chips. They stayed moist and delicious for days! I’m going to attempt a second version of these muffins again this weekend.
Going to make these, but have a question. Do these need to be refrigerated after the first day.
Making for two and just wondering how long the keep! TIA
Hi Melody- I generally tend to do this (there is two of us too) and just let them sit at room temp for abit before enjoying.
You have the best recipes. All of your recipes that I have tried turned out so good. Today I made the almond muffins with the streusel and they turned out beautifully. Patsy
Can I make these in a muffin top pan? Being shallow, what do I do for liners? Or are there muffin top pan liners? Or do I have to use liners? Thank you for any info.
Carol Eve
I don’t see why not- just be sure to grease them very well 🙂
I made these dairy-free by using coconut oil instead of butter in both the batter and the topping. I skipped the glaze and added a teaspoon of cinnamon to the batter. They turned out delicious! These are the best healthy muffins that I’ve tried. The family didn’t even notice that they were different. A big hit with everyone. I look forward to making these again and playing with the variations.Thank you!
Just made these muffins they are delicious I did add a tablespoon of cinnamon these are truly the best muffins ever and I used almond milk as my milk
Oh my!! So moist, with the crunch from the walnuts I used…I’m in heaven! Soooooo good. I also tried your brownie recipe, and yes your content is a must for keto recipes. Thank you and keep the good good coming!
I’ve made these muffins several times now (using 2% milk and regular sugar) and I love them. This morning I made them with a little unsweetened coconut and a few chocolate chips and thought they were scrumptious. We have a family member with Celiac so I am always looking for nut flour based baking and love everything I have tried from this site. Thanks so much.
Didn’t have butter, so substituted olive oil. These muffins are the best!
Hi ,
Jst tried making this recipe but, i used brown sugar & veg. oil. Then, i put cinnamon sugar mixture for topping & it’s yummy not sweet. Thanx for the recipe👍
I love this recipe. I’ve made it several times but I have to ask, where does the 6 Gram of fiber come from? I put this recipe into my fitness pal and the fiber count was less than a gram.
Hi Kalena- Almond flour contains tons of fiber 🙂
Delicate tender and a real treat!
I made these muffins over the weekend and they were just wonderful. They bake up well, the topping is really nice and they are the perfect amount of sweet for us. One of our weekend guests ask that I make them every time he visits. I will.
made these muffins they were fantastic
will make them again
we enjoyed them for breakfast
thank you for sharing
Absolutely loved these!
Hi, Arman, I’m very interested in your recipes. I’m GF, DF, paleo(ish). I avoid tapioca and cassava as I don’t seem to digest them well. I like simple recipes with simple ingredients. I’m trying to find recipes I can make that don’t use a lot of sugar–just a little honey (or maple syrup). Do you have some recipes that would be good for me? Or might you consider developing some? Thank you so much, Valerie
I’ve made these twice. The first time I followed the recipe as written. It was so good. The second time I just wanted to try something different. I added 1t of almond extract and also substituted 1/2 c of the almond flour with ground oats. I filled each muffin tin 1/2 way up with batter and then dropped a small scoop of my sugar free homemade blueberry jam in…covering it up with a little more batter. Wow… it was REALLY good.
My first time making anything with almond flour and it was delicious!!! Added 1 cup zucchini,made half with frozen blueberries and half with chocolate chips. Will be making this again. Thank you for revirgenating me
While I’m an experienced baker, I’m new to the “alternative flour” scene. These had great flavor, and were indeed soft, but they were TOO soft! I take it when you said “sweetener of choice” regular sugar was not the best choice. I used half regular sugar and half dark brown. These tested done, but were almost too soft to remove, and fell apart pretty much. I also had WAY too much batter! May try again with only 2 eggs and less sugar overall. (As I say, my choice of sweetener was probably the issue, but I didn’t have any other granulated sweetener available.)
Made this today with some modifications, turned out great! Best almond muffins ever!!!!
Made these tonight for the first time, following the recipe to the letter and they were OUTSTANDING!
I currently have gestational diabetes and have to watch my carb intake and my husband is doing Keto and he ate 3 in one sitting! They were absolutely perfect!
Fabulous! Thanks, Leah! (And love that, 3 is totally a serving 😉
Can I add frozen blueberries to the mix?
Yes!
These are awesome, wonderful, and delicious! Thank you so much for such an easy recipe! I just wanted a good muffin made with almond flour so I made the basic recipe. The only thing I did differently was to smash an overripe banana & add that because, really, no one is going to eat that sad banana, so I stuck it in the muffin batter! I think next time, I’ll add some warm spices. You can’t go wrong with this recipe, & thank you so much!
Lankato Monkfruit Sweetener w/ Erythritol. Golden the first time, Classic the second time. The first time I used both the almond and coconut flour as directed, the second time I used only almond flour; both times no nuts.
Delicious muffins! My first low carb baked good recipe and it’s a keeper! Question: My streusel topping comes out moist and dark when prepared so I have dark clumps of topping on my muffins instead of the fine cinnamon “sugar” look that yours has. They still taste good, but don’t look as nice. Any advice? The best thing about these muffins besides tasting so good is that they do not spike my blood sugar. Thank you for a great recipe that will be healthier for my whole family!!
Hi! Which sweetener did you use 🙂
Fantastic recipe! Followed it exactly as posted but left the sugar drizzle off as we did not have sugar free powdered sugar and was too lazy to go back to the grocery. Fun to make with the kids and healthy! First time making an almond flour-based baking recipe, thank you for sharing.
🙂 You are so welcome!
These were moist and tasty. I added dried cranberries almond essence and flaked almonds on the top. I will make these again. They are more satisfying and nutritious than wheat flour muffins because of the high protein content of almond flour.
These are wonderful muffins, and my children love them. I have followed the recipe precisely, as well as tried some modifications. All batches have been very tasty.
😀 love that
Can’t wait to try these. I am recently diagnosed with on site diabetes and was glad to see a low carb muffin.
Will post after baking.
I made these muffins today, I added almond piecez,Cranberriesto them and also used regular milk and coconut oil. They were delicious,my husband was very happy and wants me to keep cooking them. Thankyou we loved them
🙂 Fabulous!
Delicious as is! Was wondering however if you could add greek yogurt in some way to add in some protein? Thanks!
I haven’t tried 🙂
I would to make these with lemon. Would a tablespoon or so of lemon juice and some lemon zest would work ?
Thank you sharing your recipes.
Dee
I don’t see why that wouldn’t work 🙂
Horrible, gritty dry tasteless
These are amazing! Well received by everyone in the family. So thankful to have found this recipe!
So great to hear that, Angela!
Thank you.
Anything but coconut flour for the crumble? I am allergic to coconut
You could try doubling the almond flour.
Has anyone tried made these using vegan butter? I am making these today!!!
Looks fabulous.
I just made these and they are really good.
Thanks for the feedback, Jackie!
Oh my these are good. I added 1 tsp of cinnamon and 1/2 tsp of ginger for that warm fall flavor. Truly light and fluffy, something I’ve struggled with on almond flour baking. I made a vanilla caramel sauce to drizzle over and cut a slot in the middle so it went down inside. Amazing!!
Thanks for the feedback, Joy!
Made these today , no coconut flour so streusel was just almond flour . Then no milk in the house 😳, so used some Greek yoghurt and a splash of water . They were lovely and light , well impressed !
I made these and they are amazing! They are like delicious crumb cakes but low carb! I’m sure you could make it as a coffee cake, but wondered what you suggest for oven temp/baking time?
I made this recipe adding the pumpkin and cinnamon to the batter omitting any sweetener and topping. Light and fluffy. Absolutely delicious!!
I am making a second bat h with bacon, cheddar cheese and jalapeno. I can’t wait to try them!
Ahh I love that!
Easy and delicious.