Light and fluffy muffins are made with almond flour. Their texture is incredibly close to the real thing!
These tasty keto muffins freeze well. They're perfect for breakfast or as a quick and filling snack.
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 lunchboxes. I often double the recipe to ensure I have plenty of them in the freezer - you can quickly defrost them in the microwave.
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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 probably use a granulated sweetener instead.
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
How to make almond flour muffins? It's 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. That's it! EASY.
Frequently asked questions
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. So if you really dislike stevia, you can try using ½ cup of your favorite granulated sweetener instead. Check the batter and add 1-2 tablespoons of water if it seems dry.
Since I use baking soda to help these keto almond flour muffins rise, the batter needs to have something acidic to activate the baking soda. The sour cream does that.
You could probably replace it with full-fat Greek yogurt if you wish (although it might not taste as good) since Greek yogurt is acidic too.
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.
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.
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.
Storing leftovers
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.
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Recipe card
Fluffy Almond Flour Muffins
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 blanched finely ground almond flour (6 oz)*
- ¼ teaspoon sea salt
- ½ teaspoon baking soda**
INSTRUCTIONS
- Preheat your oven to 325 degrees 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 the 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.
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NOTES
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NUTRITION PER SERVING
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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. 