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    Home » Keto Breakfast Recipes » Almond Flour Muffins

    Almond Flour Muffins

    Last updated: Apr 17, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These light and fluffy muffins are made with almond flour. Their texture is incredibly close to wheat flour muffins!

    These tasty muffins freeze well. They're perfect for breakfast or as a quick and filling snack.

    Four almond flour muffins dusted with powdered sugar.

    Almond flour, when combined with eggs, a sweetener, and a leavening agent, bakes beautifully. It produces baked goods that are quite comparable in texture and taste to "the real thing."

    These almond flour muffins are incredible. They are easy to make, light and fluffy. They're perfect for breakfast, and my kids also like having them in their lunch boxes.

    I often double the recipe to ensure I have plenty of them in the freezer - you can quickly defrost them in the microwave.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make these delicious almond flour muffins. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Eggs: I use large eggs in most of my recipes, this one included.
    • Sour cream: Plain Greek yogurt is also an option, but I think it's a bit too tangy.
    • Sweetener: I use stevia. You can use a granulated sweetener instead, including sugar.
    • Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
    • Orange zest: Don't skip it! See the discussion below.
    • Almond flour: I use blanched finely ground flour. I don't recommend using coarse almond meal in this recipe.
    • Sea salt: Just ¼ teaspoon.
    • Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

    Instructions

    Making these almond flour muffins is truly easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Mix the ingredients. You pretty much just mix everything in one bowl, starting with the wet ingredients and then adding the dry ingredients.

    One of the best things about gluten-free baking is that you don't need to worry about over-mixing the gluten, so you can use one bowl and mix until smooth.

    Divide the batter evenly among greased foil liners. Bake the muffins for about 20 minutes at 325°F, then cool them before enjoying them. That's it! EASY.

    A six-photo collage showing the steps for making almond flour muffins.

    Expert tip

    The orange zest adds tons of flavor. I tried making this recipe with and without it, and there's a big difference in flavor.

    If you decide to skip it anyway, I do recommend that you increase the vanilla extract from 1 teaspoon to 1 tablespoon.

    But please, use the orange zest! I think it also provides a bit of extra acid to help activate the baking soda and make the muffins fluffier. So it really does make a difference.

    Frequently asked questions

    What sweetener should I use?

    I use stevia glycerite. I find that the glycerite formulation greatly minimizes any aftertaste.

    The amount of stevia I use equals about ½ cup of sugar. You can use sugar or any granulated sweetener instead of stevia.

    Can I substitute Greek yogurt for sour cream?

    Since I use baking soda to help these muffins rise, the batter needs to have something acidic to activate the baking soda. The sour cream does that.

    You could replace it with full-fat Greek yogurt if you wish since Greek yogurt is acidic too, but it won't be as good as sour cream.

    Should I use muffin liners?

    Unless you have a brand new nonstick muffin pan, I do recommend using liners to minimize the risk of sticking.

    It's been my experience that these muffins sometimes stick to paper liners, even to well-greased ones, but they don't stick to greased foil liners. So if you have foil liners, I recommend that you use them.

    Can I substitute coconut flour for almond flour?

    No. Coconut flour is extremely absorbent and needs extra liquid and eggs to work in a recipe. If you'd like to use coconut flour, I suggest you try this recipe for coconut flour muffins.

    Variations

    Here are a few ways you can vary the basic recipe:

    • Use lemon zest instead of orange zest.
    • Omit the orange zest and use coconut extract instead of vanilla extract.
    • Add a handful of dark chocolate chips or chopped pecans to the batter.

    Serving suggestions

    These muffins are perfect for breakfast or as a quick snack. They are wonderful just as they are, but you can cut them in half and top them with sweet butter or almond butter.

    If you'd like to turn them into cupcakes, you can frost them with this cream cheese frosting or perhaps try this yogurt frosting.

    Storing leftovers

    The leftovers keep well in the fridge, in an airtight container, for up to 4 days. Gently reheat them in the microwave, just to take the chill off, 10 seconds per muffin on 50% power.

    They also freeze well, in freezer bags, for up to 3 months.

    Almond flour muffins dusted with powdered sugar.

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    Recipe Card

    Almond flour muffins served on a parchment paper square.
    4.98 from 472 votes
    Pin Recipe Share on Facebook Print Recipe

    Fluffy Almond Flour Muffins

    These wonderfully light and fluffy almond flour muffins are perfect for breakfast or as a quick and filling snack.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Rest time20 minutes mins
    Total Time55 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 10 muffins
    Calories: 178kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 3 large eggs
    • 1 cup sour cream
    • 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 1½ cups almond flour blanched, finely ground (6 oz)*
    • ¼ teaspoon sea salt
    • ½ teaspoon baking soda**

    Instructions

    • Preheat your oven to 325°F. Line a muffin pan with 10 foil liners and grease the liners well.
    • In a medium bowl, whisk together the eggs, sour cream, stevia, vanilla, and orange zest.
    • Mix in the almond flour, whisking until the batter is smooth and free of lumps.
    • Mix in the sea salt and baking soda.
    • Using a 4-tablespoon ice cream scoop, divide the thin batter evenly among the muffin liners.
    • Bake until the top of the muffins is golden and a toothpick inserted in their center comes out clean, 20-25 minutes.
    • Cool the muffins in the pan on a wire rack for 20 minutes, then serve. If you wish, you can lightly dust the muffins with a powdered sweetener to make them prettier.

    Video

    Notes

    *I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight rather than by volume. 
    **Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 2 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. 
    It's been my experience that these muffins sometimes stick to paper liners, even to well-greased ones, but they don't stick to greased foil liners. So if you have foil liners, I recommend that you use them.

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    Nutrition per Serving

    Serving: 1muffin | Calories: 178kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Sodium: 128mg | Fiber: 2g | Sugar: 1g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Mary

      May 27, 2023 at 4:36 pm

      5 stars
      I wonder if by adding sour cream to all almond flour recipes it will give the recipe a lighter texture.

      Reply
      • Vered DeLeeuw

        May 28, 2023 at 9:19 am

        Sour cream is a great addition, for sure. I do have recipes such as this almond flour cake that are excellent even without sour cream.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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