Published: Feb 20, 2023 · Modified: Oct 3, 2023 by Jennifer Banz · This post may contain affiliate links

Light Almond Flour Muffins Recipe - 3 Varieties!

Name: Almond Flour Muffins Recipe with 3 Varieties!
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 1/2 Cups Almond Flour (280g) (click here to see my favorite brand on Amazon); 1 teaspoon Baking Soda; 1/4 teaspoon Kosher salt; 1/2 Cup Granular Sweetener (Click here to see my favorite on Amazon); 3 Large Eggs, beaten; 8 ounces Fat Free Greek Yogurt; 2 teaspoons Vanilla extract; 1/3 Cup Sliced Almonds (Optional); 1 Cup Fresh Blueberries (Optional); 1 Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon) (Optional)

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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 ½ cups almond flour (280g) - Find a finely ground almond meal that is almost a powder for the most light and fluffy almond flour muffins.

½ 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.

¼ 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 ⅓ 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 - I really like this one.

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

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Almond Flour Muffins Recipe with 3 Varieties!

These delicious almond flour muffins taste just like a vanilla cupcake! They are low carb with only 3 net carbs. I also provide instructions for chocolate chip and blueberry muffins. Try these delicious muffins for your next breakfast meal prep.

4.95 from 17 votes

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 12

Calories: 176

Author: Jennifer Banz

Ingredients

2 ½ Cups Almond Flour (280g) (click here to see my favorite brand on Amazon)
1 teaspoon Baking Soda
¼ teaspoon Kosher salt
½ Cup Granular Sweetener (Click here to see my favorite on Amazon)
3 Large Eggs, beaten
8 ounces Fat Free Greek Yogurt
2 teaspoons Vanilla extract
⅓ Cup Sliced Almonds Optional
1 Cup Fresh Blueberries Optional
1 Cup Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon) Optional

Equipment

4 tablespoon scoop
standard muffin pan (12, 100 ML cups)

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.

Jennifer's tips

Nutrition: calculated using the base recipe without any extras.
You could use sour cream but keep in mind, greek yogurt actually has less carbs than sour cream.
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.
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 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.