Light Almond Flour Muffins Recipe – 3 Varieties!
These delicious Almond Flour Muffins taste just like the real thing! They are lower carb and super delicious with only 3 net carbs. I also provide instructions for chocolate chip and almond flour blueberry muffins. Try these fluffy muffins for your next breakfast meal prep.
Almond Flour Muffins
Almond flour is a major component in low carb and gluten free baking. Sometimes it can be hard to get a grain-free 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 have been making this easy recipe for years and it never fails. It is such a good muffin with a moist texture.
I use almond flour a lot in my muffin recipes. Please check out my blueberry muffins, chocolate chip muffins, almond flour banana muffins, pumpkin cheesecake muffins, and breakfast muffins!
A lot of people complain about grittiness when it comes to almond flour baked goods. The solution to this is to make sure your almond flour is very finely ground. My favorite brand is Blue Diamond blanched almond flour. That’s my go to almond flour for almond flour muffins with a light and fluffy texture.
Ingredients needed
This section explains how to choose the best ingredients for this almond flour muffins recipe, what each one does in the recipe, and substitution options. For the printable recipe, see the recipe card below.
2 1/2 cups almond flour (280g) – Find a finely ground almond meal that is almost a powder for the most light and fluffy almond flour muffins.
1/2 cup granular sweetener (96g) – I use a low carb friendly sugar substitute that is zero calories and carbs. You could also use coconut sugar (refined sugar free) or plain castor sugar.
1 teaspoon baking soda (4g) – this is the leavening agent that reacts with the acid of the Greek Yogurt to help the muffins rise.
1/4 teaspoon kosher salt – salt is never optional in baked goods in my opinion. It really enhances the flavor.
3 large eggs, beaten – typically a muffin recipe would only require 2 eggs but almond flour baked goods require more eggs for binding. Try at your own risk using a flax egg or an egg replacer.
8 ounces fat free Greek Yogurt (227g) – Greek Yogurt provides the acid in this almond flour muffin recipe to help the muffins rise. You could also use sour cream but that would be more calories and carbs. I like to use Greek Yogurt in place of butter because almond flour (aka ground almonds) is already so rich. Substitute: use a coconut yogurt for dairy-free.
2 teaspoons vanilla extract (8g)
Optional mix ins – To make these almond flour muffins over the top delicious, you can add 1/3 cup of sliced almonds, 1 cup of blueberries, 1 cup of raspberries, or 1 cup of chocolate chips (sugar free for low carb). The addition of these mix ins will alter the nutrition.
How to make almond flour muffins
This section explains how to make these muffins with almond flour step by step. For a full printable recipe, see the recipe card below.
- In a large bowl, combine the dry ingredients: almond flour, baking soda, salt, and sweetener. Now we can add in the wet ingredients: yogurt, vanilla, and beaten eggs. This is the basic batter for our muffins.
2. Now you can mix in the sliced almonds, blueberries, or chocolate chips if you are adding those.
3. I use a scoop to get the batter into the lined muffin cups. 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 is delicious!
I bake these muffins in a 400F (200C) oven until they are golden brown and a toothpick comes out clean. About 20 minutes.
Tips for the best muffins
- 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 or coconut sugar. Of course, that would increase the calorie and carb count.
- 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.
Tools to make this keto muffin recipe easier
- Cookie scoop – These are one of my most used kitchen tools. I use them for muffins, cupcakes, meatballs, cookies, and biscuits.
- Blue Diamond Almond Flour – the best almond flour for almond flour baked goods.
- muffin tin – 12 wells that are 100ml each (standard size).
Storage and variations
- Store these almond flour muffins in an airtight container in the fridge for up to 1 week.
- I like these best as a snack drenched in honey, maple syrup, peanut butter, or almond butter.
- Mix in walnuts, berries, pecans, or lemon zest for more texture and flavor options.
How to freeze 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.
More almond flour muffin recipes
- Pumpkin Cheesecake Muffins
- Gingerbread Muffins
- Strawberry Muffins
- Cinnamon Donut Muffins
- Keto Muffins – The Essentials!
Almond Flour Muffins Recipe with 3 Varieties!
This post may contain affiliate links
Ingredients
- 2 1/2 Cups Almond Flour (280g), (note 1)
- 1/2 Cup sugar free granulated sweetener (see my favorite on Amazon), (note 2)
- 1 teaspoon Baking Soda
- 1/4 teaspoon Kosher salt
- 3 Large Eggs, beaten
- 8 ounces plain Greek Yogurt, (note 3)
- 2 teaspoons Vanilla extract
- 1/3 Cup Sliced Almonds, Optional
- 1 Cup Fresh Blueberries, Optional
- 1 Cup Sugar free Chocolate Chips, Optional
Instructions
- Pre-heat the oven to 400F (200C) and line a 12 cup muffin pan with paper liners.
- 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, chocolate chips, or blueberries, if desired.
- Scoop the batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until the muffin tops are golden brown and a toothpick comes out clean.
Notes
- Almond flour: 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.
- Sweetener: The sweetener I used was a 1 for 1 low carb friendly sugar substitute. You could even use sugar or coconut sugar. Of course, that would increase the calorie and carb count.
- Greek yogurt: This recipe works with fat free, 2%, and 4% plain greek style yogurt. You can also use light or full fat sour cream. They will all yield the same carb count, but the calorie count will differ. Full fat sour cream will add 35 calories per muffin.
- How to freeze the 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 freezer 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.
- Nutrition: calculated using the base recipe, 4% plain greek yogurt, and without any mix-ins.
- almond flour and blueberries: calories: 182, carbs 7g, protein 8g, fat 14g, fiber 3g
- almond flour and chocolate chips: calories: 213, carbs 9g, protein 9g, fat 17g, fiber 5g
- almond flour and sliced almonds: calories: 198, carbs 6g, protein 9g, fat 16g, fiber 3g
Made these once with sour cream and then tonight with Greek yogurt. The last time I found 400 was too high or 20 mins too long. They came out a dark brown. Still tasted ok but a little too dry on the outside. This time I lowered the temp to 375 and cooked for 19 mins. Came out nice! Just a little flat on the top. Wondering if baking powder might be a good idea as well? Overall good flavor.
Love the protein from the yogurt. But, not a fan of 1/2 cup of sugar although I used coconut sugar. Thankfully, it’s not overly sweet. 400 degrees for 20 min is too hot and too long and I should’ve went with my gut and I should’ve checked them at 16-18 min. Mine were crispy on the top and edges – not ideal, but we won’t throw them away.
These have become our family’s favorite breakfast muffin. I make a batch every Sunday evening. I love that they don’t spike my blood sugar !
Best low carb muffins I’ve made. Light and moist. They rose nicely and didnt deflate! Not gritty. I used 10% greek yogurt. Thanks for sharing this recipe!
Thank you for sharing this recipe. I didn’t have any yogurt so I did use sour cream. I added walnuts in the mix and on top. And I made a jam coulis to spread on it. Sugar free of course. It’s such a great balance, but I use spenda and will reduce it next time.
I was so happy to find your low carb recipe, and used it to make muffins for my dad. I used Splenda granular. Unfortunately, I’ve since discovered that that contains maltodextrin which has a has very high glycemic index value of 185–105, so it causes blood sugar spikes, and resulting crashes for someone like my dad with reactive hypoglycemia. Wish I could think of a way to make them without that sweetener! Any suggestions?
In the recipe I have a link to the sweetener I use which does not contain maltodextrin.
Really yummy! They are sweet enough you could easily cut down the sugar amount and still feel like your having a morning treat. Moist and lots of flavor! I added some flax seeds and had to crush walnuts as a substitute since I didn’t have slice almonds. I’ll try the pumpkin muffins next!
Made these last night. They are so good! I used almonds. The almonds don’t add much flavor but gives a little texture to it. The taste was great! Love your muffin recipes. I make a couple batches of different muffins and I freeze them. I eat a muffin as brunch daily (skip breakfast) and just pull one out of the freezer and it’s defrosted when I’m ready to eat. I keep a cpl out of the freezer so I have a low carb snack when needed.
Hi Jennifer I see you have a new favorite sweetener. If I’m using lakanto would I use the same amount in the recipe as your new favorite sweetener? Thank you for all your delicious recipes!
I would say yes if it’s a 1:1 ratio
I make a batch every week.
there are delicious, the best low carb muffins I ever taste.!!
Hey Jenn: I am confused about coconut sugar is it ok to use in Keto I get mixed answers and I now have developed a gluten intolerance and am working on going total keto
Coconut sugar would not be keto friendly
Wouldn’t the vanilla muffins have less calories than the ones with blueberries or Choc chips?
Correct. The nutrition is for the vanilla muffins.
Hubby and I are following a low carb (not keto) diet. We still have a sweet tooth and these moist easy muffins satisfy our cravings. Love experimenting with different flavor combinations. I do use different flavored low carb yogurt in place of the greek yogurt. Apple and cinnamon added to cinnamon yogurt, macadamia nuts and coconut added to vanilla yogurt. The possibilities are endless.
I’m new to keto and was looking for a muffin recipe to try. Wow! These are so delicious and moist. Thank you for the great recipe!
These are now a staple for us doing Keto… they are in the freezer and ready to pop into lunch bag or air fryer to warm up.
Hi! Can I mix everything by hand or do I have to have blender?
Thank you!
Hand mixing works great! That’s what I always do.
I tried with frozen blueberries. They are easy to make and a great healthy partner to my morning coffee! Unfortunately, I have no taste or smell due to COVID-19 lingering symptoms, but I bet they’re super tasty, too. Love your videos/recipes and can’t wait to try more! Thank you !!
These are delicious. I made half the batch with blueberries and half with almonds. Both were wonderful. If you like muffins this recipe is a must have. Enjoy.
Can I substitute yogurt for almond milk?
You mean almond milk for the yogurt? Almond milk is not thick enough
By far the BEST keto muffin recipe I have come across. We love them and cannot wait to change up the flavors.
Your recipe calls for baking soda. Is that correct or is it supposed to be baking powder
Baking soda is correct. Baking soda reacts with the acid in the greek yogurt
Thanks for the yummy recipe! I love this recipe as it doesn’t require using butter! This is a big bonus for me as it seems much healthier! I substitute with plain yogurt and stevia (half the amount) and the taste and texture still came out heavenly! Next time I will try again with Greek yogurt and I’m sure the muffins will be even more softer.
I followed the recipe, however min sunk a bit in the middle. I don’t have a kitchen scale and used measuring cups. Could this be why?
It sounds like they may have just needed to bake a little longer. Also, the tops will sink if you put any “toppings” on top.
Do you think I could substitute honey as the sweetener?
No, it would be too much liquid
I substituted honey for the sweetener. Used a little less than half a cup and they were great!
Hi, doesn’t it make a carb count difference if you use 1 c. of blueberries instead of 1 c. sugar free chocolate chips (depending on brand) or 1/3 c. sliced almonds?
Yes, the blueberries will add to the carb count. I have the blueberry recipe herE: https://jenniferbanz.com/keto-blueberry-muffins
They are the best!!! Thank you!!
Jennifer, have you ever used allulose in your recipes?
I have not but I am wanting to try it!
If I don’t have yogurt and sour cream what else can I use instead?
I am not sure
OMG these muffins are fantastic!
I added blueberries and they are delicious.
Just made a batch with sliced almonds, but haven’t tried them yet but I’m sure they are delicious.
My husband loves them with the blueberries in them!
Definitely making these again as well.
Thank you for your recipes!!
I just made these muffins! They came out really good! We used erythritol and cinnamon instead of sliced almonds.
Thank you very much!
Hello, can you substitute the almond flour for coconut flour?
No, coconut flour is not a 1 for 1 substitute for almond flour. You would need to use sunflower seed flour for a nut free version. You can find that on amazon here https://amzn.to/36vLozv
Ok thanks i made them as specified; tastes good, but will try with sour cream next
Hi Jennifer, I’m President of the Canadian Celiac Association -Toronto and over the last 20 years I’ve tried so many recipes for gf breads , buns and muffins and this has to be the easiest and best tasting healthy/ low carb muffin I’ve ever made !!!!! Thank you so so much for this delicious gf recipe. Have you ever tried it with cheese and less sweet more salty? I’m planning on trying that next. Thanks again and I hope you don’t mind me sharing your link with our celiac members.
I am so happy to hear that! I have not tried it with cheese but that sounds amazing!
Absolutely loved these muffins. Added blueberries.
Jennifer I haven’t tried this yet but can’t wait to make these for my gluten free daughter.baking for my dairy free mother -n-law I use a cup of mayo for yogurt or sour cream. Works great and is so moist. Thanks for your inspiration.
That’s a great idea!
I added Lillys no sugar chocolate shavings!! Amazing recipe 🙂
Thanks so much!!
When I entered the recipe in my food tracker ( my fitness pal) I got 83 calories per serving. I used splenda but the sweetener you used also appears to be zero calories. Where is the calorie difference coming from? Thanks!
the almond flour calories in my fitness pal is off a lot. almond flour is 170 calories per 1/4 cup
Where did you get Lily’s choc chips
Just made these and they’re delicious! But I can’t figure out how they’re 3 net carbs per serving? When I entered all the info in my food tracker app, it showed 6 net carbs for each muffin (9 total carbs minus 3 fiber carbs). What’s going on??
Did your calculator include the sugar alcohol? That should be deducted
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.