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
We love our almond flour desserts around here. Our favorites include a mug cake, brownies, and these 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.
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.
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.
Flavor Variations
- 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
Ingredients
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
- 1/2 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 sugar free powdered 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.
Nutrition
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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.
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
Absolutely loved these!
made these muffins they were fantastic
will make them again
we enjoyed them for breakfast
thank you for sharing
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.
Delicate tender and a real treat!
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 🙂
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👍
Didn’t have butter, so substituted olive oil. These muffins are the best!
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 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!
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 🙂
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
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.
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.