Almond flour muffins are a quick and easy breakfast or snack for the whole family. They are light and fluffy and you can make them in just 30 minutes.
I use almond flour in baking all the time. Not only is it naturally low in carbs and gluten-free, but it is also the closest alternative to regular flour. It has a similar soft and fluffy texture. And bonus, it is nutrient-dense and filling.
These almond muffins are so simple that even kids can make them perfectly. (I know that because mine do!)
It's an easy one-bowl recipe that you can prep in 5 minutes. The muffins have a wonderfully moist crumb and they rise like a dream. They also keep well in the fridge, so you can serve them throughout the week.
I have added chocolate chips to this batch, but you can use the recipe as a base for many different flavor variations. I have listed a bunch of tried and tested options further down in the post.
Check out all almond flour recipes on my website here.
Ingredients
Here are the ingredients we need:
- Almond flour - I used ground almonds, which is the same as regular blanched almond flour in the US. Super-fine almond flour also works well.
- Eggs - 3 large eggs or 4 medium. Room temperature is best. It helps the muffins rise better.
- Baking Powder - Check that it is fresh. Makes the muffins fluffy.
- Sweetener - I like to use erythritol, allulose or Bocha Sweet because they are zero-carb sugar alternatives.
- Yogurt, Butter, Almond Milk - All add moisture, so the muffins don't taste dry. The yogurt also makes the batter light and fluffy.
- Vanilla extract - For flavor. You can also add almond extract or a pinch of sea salt.
- Optional add-in: Chocolate chips. I like sugar-free chocolate chips. Or use chopped dark chocolate.
Instructions
Let me show you how easy it is to make this almond flour muffin recipe.
STEP 1
Beat the eggs until they're frothy and have doubled in size. The air will make your muffins light! Then add the wet ingredients (yogurt, melted butter, vanilla extract) and mix until combined.
STEP 2
Add the dry ingredients (almond flour, sweetener, baking powder) and blend until a smooth muffin batter forms.
STEP 3
Stir in chocolate chips or any other mix-ins (more ideas in the variations below).
STEP 4
Fill the batter into a muffin pan lined with paper cups.
STEP 5
Bake the muffins in the preheated oven on the middle shelf until the tops are golden and enjoy the wonderful smell wafting around your kitchen!
Chef Katrin's Tips
Use almond flour, not almond meal. Almond flour is made by grinding blanched almonds into a fine flour. It is the best low-carb alternative to wheat flour. Almond meal, on the other hand, includes the skins. It is coarser and darker and will result in a rustic-tasting muffin.
Patience. Almond flour muffins are fragile when hot. This is because they are gluten-free. Let them cool before eating so they don't crumble. They firm up as they cool.
Variations
Here are variations we have tried:
Fruity: Replace the chocolate chips with blueberries, raspberries, blackberries, chopped apples, pear or banana, raisins or dried cranberries.
Nutty: Add chopped walnuts, hazelnuts or pecans. These taste even better if you dry-roast them first.
Lemon: Replace the almond milk with the juice and zest of 1 lemon.
Savory: Omit the vanilla and sweetener. Add salt and optional shredded carrot or zucchini (squeeze water out first!), chopped broccoli, roasted red peppers and ¼ cup grated cheese or parmesan.
Recipe FAQs
You can use coconut sugar, honey or maple syrup.
For dairy-free almond flour muffins, replace the butter with dairy-free butter or ⅓ cup olive oil. Use coconut yogurt in place of the yogurt.
Yes. The mixture makes 24 mini muffins. Bake these for 15 minutes only as they are smaller.
You can replace wheat flour in most recipes with almond flour 1:1. Just be sure you add something else as a binder to make up for the missing gluten in the wheat, such as an additional egg.
Storage
Store almond muffins in an airtight container in the fridge for up to 5 days.
They also freeze well. I always make a double batch and store leftover muffins in the freezer. In a ziploc bag, they keep well for up to 3 months. Defrost them overnight or in the microwave.
Related Recipes
Almond Flour Recipes
As mentioned above, I make almost anything with almond flour!
- Almond Flour Banana Pancakes25 Minutes
- Almond Flour Keto Bread Recipe50 Minutes
- Almond Flour Pizza Crust (Keto)40 Minutes
- Almond Flour Biscuits20 Minutes
Low Carb Muffin Recipes
Below are more easy muffin recipes with almond flour:
- Keto Blueberry Muffins30 Minutes
- Grab & Go Low Carb Muffins30 Minutes
- Keto Cinnamon Muffins35 Minutes
- Keto Broccoli Cheese Muffins30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Almond Flour Muffins
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 cups / 200g almond flour or ground almonds
- 3 eggs large (or 4 medium)
- 1 ½ teaspoon baking powder
- ⅓ cup / 60g granulated sweetener
- ½ cup / 120g yoghurt Greek or natural
- ⅓ cup / 80g butter melted, then cooled
- 3 tablespoon almond milk unsweetened
- 1 teaspoon vanilla extract
Optional Add-In
- ¼ cup / 50g sugar free chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Blend the eggs for 2 minutes until they are frothy and have increased in volume. Then add the other wet ingredients - yoghurt, melted butter, almond milk and vanilla extract - and blend until combined.
- Now add the dry ingredients - almond flour, granulated sweetener and baking powder - and blend until you have a smooth batter. Last, stir in the chocolate chips if using, leaving a few to decorate the tops of the muffins.
- Fill the batter into a muffin pan lined with paper cups. I used 2 heaped tablespoons per muffin.
- Bake for 20-25 minutes or until the tops are golden and a skewer inserted comes out clean.
Video
Notes
Nutrition
First published in May 2019. Republished with more info and tips in January 2024.
Lina
When you say “yogurt,” are you referring to greek yogurt? Can you tell me what products were used to calculate the nutrition? Thanks! 🙂
Lina
Also, how can these be stored?!
Katrin Nürnberger
Hi Lina, I store mine in a cake tin. I tend to put stuff in the fridge after 1 day or so, but I think they're probably fine at room temperature for a few days. If you make a larger batch, just freeze them!
Katrin Nürnberger
Hi Lina, I used a full fat natural yoghurt (3.6% fat).
Jordyn
Just made up the batter for these, and I'm so excited. Most recipes try to minimize the texture of almond flour, but yours seems to celebrate it! I substituted sour cream for yoghurt. Im out of muffin papers, so I'm also trying mine in a loaf pan. I'll be sure to come back with my results!
Katrin Nürnberger
Can't wait to hear how it went!
Pt
What can i use in place of yogurt?
Katrin Nürnberger
If you are looking for a dairy free option, you could use coconut yoghurt, here in the UK there are brands such as Coyo and Coconut Collaborative.
Traxy
Can I use sour cream instead?
Katrin Nürnberger
I think that may work just as well.
Luisa
Wow - these are just amazing - I already ate 2, I didn’t have sugar free chocolate chips sadly as made them on a whim but I convinced myself the little extra sugar was better than the shop bought carb laden alternative! Will definitely be making these again with other fillings!
Katrin
Glad you like the recipe! This dough is perfect for any kinds of fillings, from nuts to berries. You can even add winter spices such as cinnamon/cloves/ginger to get a festive vibe.
Lisa
Made these today, wowzers! Going to make another batch now with blueberries and raspberries and I might even get another chocolate chip batch done before bed!
Claire
******
Hi Katrin,
Another 6 stars for this winning recipe, which is frankly a monster explosion of sheer bliss in the mouth. I didn't have chocolate chips in the pantry, so used some blueberries. What can I say?? I'm going to hide some in the freezer, before they are all disappear...
Thank you my clever friend!
Claire xo
Katrin
I love it! I think you're slowly but surely working through my entire website. You've made my day 🙂
Claire
Yes I am. I really, really love and trust your recipes Katrin. Many other recipes in expensive cook books and other websites, are just very ho hum mediocre. Their photos are glossed up to make them look delicious, and to market the author, but sadly lack your tried and tested formulas. and you only end up with one or two faves in the whole book/site. Plus, it's so nice to liaise with you personally.
Keep them coming please!
Claire xo
Katrin
I promise I will!! Always have a looooong list of ideas....
Dr.N. Tirumala Rao, Best Gastroenterologist in Vijayawada
These are so good!!! Will make again for sure!
Lou Robinson
These would be extra large eggs for this of us in the US, right?
Katrin
No, I think large is fine. Extra large eggs are HUGE!
Kaori S
I used US size large eggs and came out perfect! I replaced chocolate chips with blueberries. They are so moist and delicious.
Thank you for this recipe. I’ll make this recipe from now on for our family. They don’t miss regular flour muffins at all!
Katrin
That's good to hear, thanks for your comment!
Dorothy
Hi, just made these Keto Killer Muffins and they realy are a killer, my only problem is the chocolate chips sank to the bottem next time I'll leave some for the top before baking.
Katrin
... even if this lot doesn't look as pretty as you like they'll taste just as good 😉
Pablina
Hello!
I have some questions about some substitutions on this recipe, like, the lemon juice, how much of it should I add? And what about soy milk? Where I live almond milk is extremely expensive and they don't sell it in small sizes... Another thing is that raspberries are also very hard to find and expensive to buy, what if I put strawberries instead? Do you have any hint?
Katrin
Hi Pablina, use the lemon juice in place of the milk. It's about keeping with the same amount of liquid (wet) and dry ingredients. (Maybe even grate some lemon zest in the batter too). You can use any milk you like - almond, coconut, soy, cows milk, whichever you prefer. You could use strawberries in place of the raspberries if you prefer, though I find they taste a bit bland when baked. Raspberries, blackberries, redcurrants and blueberries have more flavour. Frozen raspberries tend to be cheaper than fresh 🙂
Pablina
Thank you so much! <3