Almond flour is a major component in low carb and gluten free baking. Sometimes it can be hard to get a baked good right the first time so, usually, there is a lot of testing with recipes! These Almond Flour Muffins were no exception, but the reward is so delicious!
I use almond flour a lot in my recipes. Please check out my keto chocolate chip cookies, fathead pizza, 90 second bread, and keto breakfast cookies.
HOW TO MAKE ALMOND FLOUR MUFFINS
In a large bowl, combine the almond flour, baking soda, salt, and sweetener. Now we can add in the yogurt, vanilla, and beaten eggs. This is the basic batter for our muffins.
Now you can mix in the sliced almonds or blueberries if you are adding those. I think both would be delicious!
I use a scoop to get the batter into the lined muffin cups (that I also sprayed with cooking spray). This made exactly 12 almond flour muffins.
As you can see from the photo, I put my sliced almonds on top of the muffins. The second time I mixed them in. Either way was delicious!
I baked these in a 400F oven until a toothpick came out clean. This took about 20 minutes.
A FEW NOTES ABOUT THESE MUFFINS
- I used fat free greek yogurt to make these more weight watchers friendly. You could use sour cream but keep in mind, greek yogurt actually has less carbs than sour cream.
- The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar if you want! Of course, that would increase the weight watcher points and the carb count.
- These muffins have a delicious vanilla flavor and I added sliced almonds to give them some texture. These would also be really good with fresh blueberries mixed in!
- I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
HOW TO FREEZE THESE ALMOND FLOUR MUFFINS
Remove the muffins from the muffin tin and let cool completely on a sheet tray. Place the sheet tray with the muffins into the freezer for 2 hours to flash freeze. Remove from the freezer and place the muffins in a freezer container or bag. Keep frozen for up to 3 months. When you are ready to eat, remove as many as you need from the freezer and let thaw on the counter for a few minutes.
Did you make this Almond Flour Muffin recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Almond Flour Muffins (Super Fluffy!)
Ingredients
- 2 1/2 Cups Almond Flour (280g)
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 Cup Lakanto granular sweetener or Swerve
- 3 Large Eggs, beaten
- 8 ounces Fat Free Greek Yogurt
- 2 teaspoons Vanilla extract
- 1/3 Cup Sliced Almonds
Instructions
- Pre-heat the oven to 400F and line a 12 cup muffin pan with liners. Spray the inside of the liners with cooking spray.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and sweetener. Now add in the beaten eggs, greek yogurt, and vanilla extract. Finally, fold in the sliced almonds.
- Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until a toothpick comes out clean.
Notes
- I used fat free greek yogurt to make these more weight watchers friendly. You could use sour cream but keep in mind, greek yogurt actually has less carbs than sour cream.
- The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar if you want! Of course, that would increase the weight watcher points and the carb count.
- These muffins have a delicious vanilla flavor and I added sliced almonds to give them some texture. These would also be really good with fresh blueberries mixed in!
- I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
Hi Jennifer,
All I can say is ‘wow.’ This recipe turned out just like you described and so easy to make. I have tried other keto muffins before and this recipe beats them by a mile. I used swerve and regular yogurt as that’s what I had at home and they turned out delicious. I look forward to trying your other recipes.
I just made these muffins. They are delicious! I used Splenda for the sweetener. And added blueberries. Would never know they are Lo carb. I’m not the biggest fan of Splenda, but couldn’t find swerve. They came out really good. Thank you SO much for such wonderful Lo carb recipes.
I absolutely love that you can freeze these and that the net carbs are only 3 grams! Yum! Thank you!!
These are so tasty. Great for a snack or for breakfast on the go!
These baked up really well in my Holstein cupcake maker, I added blueberries, raspberries and low carb chocolate chips, they were still a bit soft in the middle so I think next time I will add a tablespoon of coconut flour to absorb some of the juice from the fruit.
yes, raspberries are more juicy that other fruits.