Almond Flour Muffins

Name: Almond Flour Muffins
Prep time: 5 min
Cook time: 25 min
Ingredients: 2 cups / 200g almond flour (or ground almonds); 3 eggs (large (or 4 medium)); 1 1/2 tsp baking powder; 1/3 cup / 60g granulated sweetener; 1/2 cup / 120g yoghurt (Greek or natural); 1/3 cup / 80g butter (melted, then cooled); 3 tbsp almond milk (unsweetened); 1 tsp vanilla extract; 1/4 cup / 50g sugar free chocolate chips (or chopped dark chocolate)

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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.

Baked almond flour muffins in a muffin pan.

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 and don't miss these almond flour protein muffins.

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Ingredients
Instructions
Variations
Recipe FAQs
Storage
Related Recipes
Recipe

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.

Blended wet ingredients in a food processor bowl.

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.

Adding almond flour to the wet ingredients.

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.

An almond flour muffin broken in half in a muffin cup.

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

What can I use instead of sweetener?

You can use coconut sugar, honey or maple syrup.

How do I make dairy-free almond flour muffins?

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.

Can I make mini muffins with the recipe?

Yes. The mixture makes 24 mini muffins. Bake these for 15 minutes only as they are smaller.

Can you replace wheat with almond flour 1:1?

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.

Almond Flour Recipes

As mentioned above, I make almost anything with almond flour!

Almond Flour Banana Pancakes
25 Minutes
Almond Flour Keto Bread Recipe
50 Minutes
Almond Flour Pizza Crust
40 Minutes
Almond Flour Biscuits
20 Minutes

Low Carb Muffin Recipes

Below are more easy muffin recipes with almond flour:

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Recipe

Almond Flour Muffins

Katrin Nürnberger

from Sugar Free Londoner

These almond flour muffins are light and fluffy! It's an easy one-bowl recipe that you can prep in minutes. The recipe is naturally gluten-free, sugar free and only 2.9g net carbs per muffin.

5 from 32 votes

Print Recipe Pin Recipe Rate

Prep Time 5

Cook Time 25

Course Dessert

Cuisine British

Servings

Calories 258 kcal

Note: 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

2.9g net carbs per muffin (without chocolate chips), 3.8g net carbs per muffin with sugar-free chocolate chips. Makes 8 large muffins.

Store in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

Serving: 80gCalories: 258kcalTotal Carbohydrates: 5.4gProtein: 9.2gFat: 23.4gFiber: 2.5gSugar: 1.8g

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First published in May 2019. Republished with more info and tips in January 2024.

Comments

5 from 32 votes (11 ratings without comment)

Almond Flour Muffins

Ingredients