These incredibly tasty gluten free muffins are light and fluffy. They are at least as good as “regular” muffins, and with 9 grams net carbs and 9 grams of protein per muffin, are a far better breakfast choice.
Of course, it’s best to have something truly high-protein and low carb for breakfast, such as eggs and bacon. But as a weekend treat, these gluten free muffins are wonderful.
- 2 teaspoons melted butter for muffin liners
- 2 cups Almond Flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 large eggs
- ½ cup xylitol (Why I believe xylitol is safe)
- 2 teaspoons vanilla extract
- ½ cup plain, full-fat greek yogurt
- Preheat oven to 350 degrees F. Line 9 muffin cups with paper liners and brush the liners with melted butter.
- In a large bowl, whisk together the almond flour, baking soda, kosher salt and cinnamon.
- In a medium bowl, whisk together the eggs, xylitol, vanilla and yogurt.
- Add the liquid mixture to the dry mixture, mixing with a rubber spatula until well-incorporated.
- Using a 4-tablespoon ice cream scoop, divide the batter among the prepared muffin cups.
- Bake 20-25 minutes, until browned. Keep an eye on the muffins during the last 5 minutes - they tend to remain pale, then brown rapidly.
- Cool in pan on a cooling rack for 5 minutes, then transfer to the cooling rack and cool 10 more minutes before enjoying.
- Keep leftovers in the fridge for a few days, in a sealed container. Warm briefly in the microwave (5 seconds per muffin) before enjoying.