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    Home » Recipes » Muffins

    Published: Feb 20, 2023 · Modified: Oct 7, 2023 by Jennifer Banz· 61 Comments

    Light Almond Flour Muffins Recipe - 3 Varieties!

    Servings: 12
    |
    Cals: 176
    |
    Fat: 14
    |
    Carbs: 5
    |
    Fiber: 3
    |
    Protein: 8
    |
    Time: 25 minutes mins
    Jump to Recipe Pin for Later

    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.

    2 almond flour muffins stacked

    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.

    1. 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.
    almond flour muffin batter

    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!

    muffins topped with almonds

    I bake these muffins in a 400F (200C) oven until they are golden brown and a toothpick comes out clean.  About 20 minutes.

    banana bread muffins in a cupcake tin

    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!
    keto muffins in a muffin tin

    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 20 votes
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 12
    Calories: 176
    Author: Jennifer Banz

    This post may contain affiliate links

    Ingredients

    • 2 ½ Cups Almond Flour (280g), (note 1)
    • ½ Cup sugar free granulated sweetener (see my favorite on Amazon), (note 2)
    • 1 teaspoon Baking Soda
    • ¼ teaspoon Kosher salt
    • 3 Large Eggs, beaten
    • 8 ounces plain Greek Yogurt, (note 3)
    • 2 teaspoons Vanilla extract
    • ⅓ Cup Sliced Almonds, Optional
    • 1 Cup Fresh Blueberries, Optional
    • 1 Cup Sugar free Chocolate Chips, Optional

    Equipment

    • 4 Tablespoon cookie scoop (60ML)
    • 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.

    Notes

    1. 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.
    2. 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.
    3. 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.
    4. 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.  
    5. Nutrition: calculated using the base recipe, 4% plain greek yogurt, and without any mix-ins.
      1. almond flour and blueberries: calories: 182, carbs 7g, protein 8g, fat 14g, fiber 3g
      2. almond flour and chocolate chips: calories: 213, carbs 9g, protein 9g, fat 17g, fiber 5g
      3. almond flour and sliced almonds: calories: 198, carbs 6g, protein 9g, fat 16g, fiber 3g
    Servings: 12

    Nutrition per serving

    Serving: 1muffin | Calories: 176 | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Fiber: 3g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :gluten free, recipe for almond flour muffins

    More Muffins

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      Keto Muffins (2 Flavors) with Coconut or Almond Flour
    • keto chocolate chip pumpkin muffins on a tray
      Keto Chocolate Chip Pumpkin Muffins - Gluten Free and Paleo
    • low carb muffins in a white bowl
      Cranberry Orange Low carb Muffins
    • keto gingerbread muffins on a cooling rack
      Keto Gingerbread Muffins

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      Recipe Reviews




    1. Elsie B. says

      February 23, 2025 at 8:35 pm

      5 stars
      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 !

      Reply
    2. Barb says

      November 21, 2024 at 9:12 am

      5 stars
      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!

      Reply
    3. GinaKristan Ploughman says

      January 28, 2024 at 11:51 am

      5 stars
      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.

      Reply
    4. B says

      October 26, 2023 at 11:34 pm

      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?

      Reply
      • Jennifer Banz says

        October 27, 2023 at 8:52 am

        In the recipe I have a link to the sweetener I use which does not contain maltodextrin.

        Reply
    5. Lorrinda Olson Madsen says

      September 07, 2023 at 2:05 pm

      5 stars
      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!

      Reply
    6. Rosa says

      March 28, 2023 at 9:13 am

      5 stars
      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.

      Reply
    7. MGD says

      March 14, 2023 at 1:14 pm

      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!

      Reply
      • Rosa says

        March 26, 2023 at 12:54 pm

        I would say yes if it’s a 1:1 ratio

        Reply
    8. Ana Diaz says

      March 01, 2023 at 9:15 am

      5 stars
      I make a batch every week.
      there are delicious, the best low carb muffins I ever taste.!!

      Reply
    9. DIANA GERBER says

      February 09, 2023 at 1:35 pm

      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

      Reply
      • jenniferbanz says

        February 10, 2023 at 2:24 pm

        Coconut sugar would not be keto friendly

        Reply
    10. Patsy Wootton says

      October 13, 2022 at 8:22 am

      Wouldn’t the vanilla muffins have less calories than the ones with blueberries or Choc chips?

      Reply
      • jenniferbanz says

        February 20, 2023 at 10:47 am

        Correct. The nutrition is for the vanilla muffins.

        Reply
    11. Debbie says

      August 01, 2021 at 3:17 pm

      5 stars
      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.

      Reply
    12. Kerry says

      July 15, 2021 at 9:32 am

      5 stars
      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!

      Reply
    13. Kyia says

      March 06, 2021 at 10:23 am

      5 stars
      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.

      Reply
    14. Debbie says

      February 08, 2021 at 11:00 am

      Hi! Can I mix everything by hand or do I have to have blender?
      Thank you!

      Reply
      • jenniferbanz says

        February 20, 2023 at 10:47 am

        Hand mixing works great! That's what I always do.

        Reply
    15. Jenn says

      January 27, 2021 at 3:27 pm

      5 stars
      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 !!

      Reply
    16. Evangeline says

      January 04, 2021 at 12:16 pm

      5 stars
      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.

      Reply
    17. Jamie says

      November 14, 2020 at 4:07 pm

      Can I substitute yogurt for almond milk?

      Reply
      • jenniferbanz says

        November 16, 2020 at 1:05 pm

        You mean almond milk for the yogurt? Almond milk is not thick enough

        Reply
    18. Dawn says

      November 01, 2020 at 5:32 pm

      By far the BEST keto muffin recipe I have come across. We love them and cannot wait to change up the flavors.

      Reply
    19. Gail says

      October 06, 2020 at 11:16 am

      Your recipe calls for baking soda. Is that correct or is it supposed to be baking powder

      Reply
      • jenniferbanz says

        October 12, 2020 at 9:17 am

        Baking soda is correct. Baking soda reacts with the acid in the greek yogurt

        Reply
        • Karen L says

          June 21, 2021 at 4:56 am

          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.

    20. Donna DelSesto says

      September 25, 2020 at 1:36 pm

      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?

      Reply
      • jenniferbanz says

        February 20, 2023 at 10:49 am

        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.

        Reply
    21. Molly says

      August 14, 2020 at 11:28 am

      Do you think I could substitute honey as the sweetener?

      Reply
      • jenniferbanz says

        August 17, 2020 at 9:21 am

        No, it would be too much liquid

        Reply
        • Sue addington says

          October 02, 2020 at 10:47 pm

          I substituted honey for the sweetener. Used a little less than half a cup and they were great!

    22. Tammie Pitman-Belyan says

      July 13, 2020 at 3:05 pm

      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?

      Reply
      • jenniferbanz says

        July 20, 2020 at 10:17 am

        Yes, the blueberries will add to the carb count. I have the blueberry recipe herE: https://jenniferbanz.com/keto-blueberry-muffins

        Reply
    23. Ritah Holden says

      July 09, 2020 at 11:37 am

      They are the best!!! Thank you!!

      Reply
    24. Julie Jasz says

      April 30, 2020 at 9:45 pm

      Jennifer, have you ever used allulose in your recipes?

      Reply
      • jenniferbanz says

        May 03, 2020 at 11:48 am

        I have not but I am wanting to try it!

        Reply
    25. Adriana says

      April 26, 2020 at 7:45 am

      If I don’t have yogurt and sour cream what else can I use instead?

      Reply
      • jenniferbanz says

        April 29, 2020 at 8:30 am

        I am not sure

        Reply
    26. Karen says

      January 22, 2020 at 4:38 pm

      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!!

      Reply
    27. Dasha says

      January 17, 2020 at 5:57 pm

      5 stars
      I just made these muffins! They came out really good! We used erythritol and cinnamon instead of sliced almonds.

      Thank you very much!

      Reply
    28. Winthrop Walker says

      January 07, 2020 at 8:19 pm

      Hello, can you substitute the almond flour for coconut flour?

      Reply
      • jenniferbanz says

        January 08, 2020 at 9:12 am

        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

        Reply
        • Winthrop Walker says

          January 08, 2020 at 7:18 pm

          Ok thanks i made them as specified; tastes good, but will try with sour cream next

    29. Joni says

      November 15, 2019 at 6:47 pm

      5 stars
      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.

      Reply
      • jenniferbanz says

        November 18, 2019 at 9:20 am

        I am so happy to hear that! I have not tried it with cheese but that sounds amazing!

        Reply
    30. Iva says

      September 29, 2019 at 10:53 am

      5 stars
      Absolutely loved these muffins. Added blueberries.

      Reply
      • Debbie Vanderpool says

        April 05, 2020 at 6:01 am

        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.

        Reply
        • jenniferbanz says

          April 05, 2020 at 9:32 am

          That's a great idea!

    31. ViQ says

      September 24, 2019 at 4:30 pm

      I added Lillys no sugar chocolate shavings!! Amazing recipe 🙂
      Thanks so much!!

      Reply
      • Cami says

        October 16, 2019 at 3:05 pm

        5 stars
        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!

        Reply
        • jenniferbanz says

          October 16, 2019 at 3:37 pm

          the almond flour calories in my fitness pal is off a lot. almond flour is 170 calories per 1/4 cup

      • Anita Lipman says

        April 28, 2020 at 6:05 pm

        Where did you get Lily’s choc chips

        Reply
    32. Pandora says

      September 08, 2019 at 7:13 pm

      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??

      Reply
      • jenniferbanz says

        September 09, 2019 at 9:49 am

        Did your calculator include the sugar alcohol? That should be deducted

        Reply
    33. Rana says

      August 11, 2019 at 8:24 am

      5 stars
      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.

      Reply
    34. Sue says

      June 11, 2019 at 8:27 pm

      5 stars
      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.

      Reply
    35. Kalee says

      May 31, 2019 at 6:29 pm

      5 stars
      I absolutely love that you can freeze these and that the net carbs are only 3 grams! Yum! Thank you!!

      Reply
    36. Meagen Brosius says

      May 31, 2019 at 4:46 pm

      5 stars
      These are so tasty. Great for a snack or for breakfast on the go!

      Reply
    37. Liz says

      May 27, 2019 at 4:54 pm

      4 stars
      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.

      Reply
      • jenniferbanz says

        May 29, 2019 at 11:40 am

        yes, raspberries are more juicy that other fruits.

        Reply

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    Hey there, I'm Jennifer Banz! I’m the creator behind Low Carb with Jennifer and author of the cookbook Live Life Keto.  

    I've been cooking and developing low carb and keto recipes for the past 13 years and it is my goal to bring you the best quality recipes and cooking tutorials possible.

    My recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

    More about me →

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