almond flour muffins recipe

Written ByJenny Smyth Posted on
almond flour muffins recipe
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The Best almond flour muffins recipe

I’ve been experimenting with almond flour muffins for a while now, and I’m hooked. These moist and flavorful treats are perfect for a quick breakfast or snack, and they’re even better when served warm from the oven.

My kids love helping me in the kitchen, and this recipe is a great way to get them involved – they can measure out the ingredients, mix the batter, and even help with the folding process. As for me, I appreciate that almond flour muffins are a healthier alternative to traditional baked goods, made with ground almonds instead of wheat flour.

The result is a deliciously nutty flavor that’s hard to resist. Plus, these muffins are super versatile – you can customize them with different add-ins like chocolate chips, nuts, or dried fruit to suit your taste.

And the best part? They’re ridiculously easy to make, requiring just a few simple ingredients and no special equipment.

So if you’re looking for a tasty and convenient breakfast option that’s also good for you, look no further than these almond flour muffins. I promise you won’t be disappointed!

Almond Flour Muffins

Almond Flour Muffins

4.6 from 941 votes

These almond flour muffins are naturally gluten free and low in carbs. They are moist, tender, and perfect for a quick breakfast or snack.

Prep Time10 mins
Cook Time18 mins
Resting Time0 mins
Total Time28 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Muffins

2 cups almond flour
1/4 cup coconut flour
1/2 cup granulated sweetener of choice (such as erythritol or monk fruit)
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1/4 cup melted coconut oil or butter
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a 12-cup muffin tin with paper liners to prevent sticking.
3In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
4This ensures even distribution of the dry ingredients.
5In a separate bowl, beat the eggs, then add the melted coconut oil, almond milk, and vanilla extract.
6Whisk until the mixture is smooth and fully incorporated.
7Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
8Do not overmix; the batter will be thick and slightly lumpy.
9Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
10Use a spoon or cookie scoop for uniform portions.
11Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
12The muffins will feel firm to the touch.
13Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes.
14Then transfer the muffins to the rack to cool completely before serving.

🔧Equipment

Muffin tin
Paper liners
Mixing bowl
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 46mg🧂Sodium: 120mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 7g

📝Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These muffins can also be frozen for up to 3 months.

Watch Video Of How Almond Flour Muffins Works

These almond flour muffins are always a hit at our family gatherings and potlucks – they’re easy to grab and go, and everyone loves the unique flavor of the almond flour. Plus, they’re incredibly versatile – you can customize them with your favorite add-ins or enjoy them on their own as is.

And let’s not forget about the health benefits: these muffins are lower in carbs and higher in protein than traditional baked goods. For all these reasons and more, I highly recommend giving this recipe a try – your family will thank you!

❓ Frequently Asked Questions About Almond Flour Muffins

What is almond flour?

Almond flour is a type of gluten-free flour made from ground almonds. It’s often used as a substitute for traditional wheat flour in baked goods.

Can I use other types of nut flours in place of almond flour?

While other nut flours like hazelnut or pecan can be used in place of almond flour, keep in mind that they may change the flavor profile of your muffins slightly.

Do I need to use xanthan gum in this recipe?

No, you don’t need to use xanthan gum in this recipe – it’s optional but recommended for an extra tender crumb.

How do I store leftover muffins?

Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months – simply thaw and reheat as needed.

Can I make these muffins vegan by substituting the eggs?

Yes, you can make these muffins vegan by substituting the eggs with a flax egg or another egg substitute.

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