Wonderfully light and fluffy gluten free muffins are made with a almond flour. With 4 grams net carbs and 9 grams of protein per muffin, they make a great breakfast choice.
These incredibly tasty gluten free muffins are light and fluffy. They are at least as good as wheat flour muffins, and with 4 grams net carbs and 9 grams of protein per muffin, they are a far better breakfast choice than the high-carb stuff.
Before I went low carb, I was incredibly suspicious of almond flour baked goods. I just couldn’t believe they would be as good as the “real” stuff.
As it turns out, I was very wrong. I actually feel that these gluten free muffins are better than regular muffins! Maybe because wheat flour is bland and tasteless. Almond flour, which is basically ground almonds, is delicious.
But once in awhile, especially on the weekends, I indulge in these gluten free muffins, or in another healthy breakfast recipe that we all love – paleo breakfast bread. Hey, you only live once!
Leftovers keep well in the fridge for 3-4 days. Gently reheat them in the microwave, just to take the chill off, 10 seconds per muffin. These gluten free muffins also freeze well, in freezer bags, for up to 3 months.
Gluten Free Muffins
- 2 teaspoons melted butter for muffin liners
- 2 cups blanched almond Flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 large eggs
- ½ cup granulated sweetener*
- 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, granulated sweetener, 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 the gluten free muffins 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.