Do you want a quick low carb, gluten and sugar free breakfast that is perfect for busy weekday mornings? Say hello to these Grab & Go Low Carb Muffins.
Don’t get me wrong. Sitting down at the breakfast table for a lovingly prepared scrambled egg or (insert your favourite dish here), accompanied by a chat…or blissful silence… is a beautiful thing. I am all in. But we have to be realistic. And honest.
What happens most mornings? The bed is comfortable. You stretch, wake slowly, check your emails, try to remember that important thing you know you have to do today. . And suddenly you have all but 15 minutes left to shower, get dressed and eat breakfast.
I am very quick at making scrambled eggs. And very fast at eating them. But sometimes measures need to be more drastic.
Sometimes you need a Grab and Go breakfast.
I have been warming to the grab and go meal ever since a great friend gave me a “Grab cup” (brilliant marketing speak!) from our favourite cafe to remember the many hours we have spent there. This thermos cup with its handy sipping hole (you can buy one just like it here) has become one of my most needed items.
Before I race the family out of the house and into London’s traffic jam, I pour the rest of my coffee into it and take little sips of happiness in the car. So why not add to this moment of zen? Give you even more time to enjoy waking up in peace? Exactly. Have a grab & go low carb muffin.
Regular muffins made with wheat flour are probably one of the worst breakfast choices you can make. And if you buy them in the supermarket, you’ll not only get a serious blood sugar spike from all the white carbohydrates and sugars, but also load up on preservatives, stabilisers and e-numbers.
You’ll consume a bunch of empty calories and will feel hungry again after a couple of hours. Sorry to burst anyone’s bubble.
These muffins, friends, are not only pretty and very, very tasty, they will also keep you going until lunchtime.
Inspired by this recipe on the great low carb blog All Day I Dream About Food, they are made with almond flour, yoghurt, eggs, butter and berries and sweetened with a little xylitol – you could substitute this with erythritol or stevia to further lower the carb content.
If you make a big batch, you can keep them in the fridge or freezer and have one ready for those mornings.
They are a great alternative to my savoury egg muffins such as the Chorizo Egg Muffins or the Spinach and Chive Mini Quiches. The only downside I can think of is that you will need to prepare them in advance and then make sure they aren’t eaten up immediately.
Obviously, grab & go low carb muffins taste delicious eaten from a plate as well.
How versatile is that.
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Try my other low carb muffins recipes:
- Chocolate Chip Almond Flour Muffins
- Keto Coconut Flour Muffins with Blueberries
- Low Carb Zucchini Muffins
- Low Carb Chocolate Banana Muffins
- Healthy Pumpkin Muffins with Hazelnuts
Grab & Go Low Carb Muffins
Ingredients
- 1 1/4 cup plain yoghurt, full fat (300g)
- 3 1/2 cup almond meal / coarse almond flour / ground almonds (350g)
- 6 medium eggs or 5 large eggs
- 4 tbsp butter melted
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 cup blueberries and/or raspberries (100g)
- 3-4 tbsp granulated sweetener depending on your sweet tooth
Instructions
- Preheat the oven to 180 Celsius/356 Fahrenheit.
- Line a muffin tin with paper cups or even better, use a silicone mould (you don't need paper cups then - just grease it well).
- Mix your yoghurt, eggs, vanilla and butter well.
- Then add all dry ingredients.
- At the end, carefully fold in the berries, reserving some to place on top.
- Bake for ca 25 minutes or until the tops are browned and a knife inserted in the centre comes out clean.
Video
Notes
Nutrition
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Joan Jerram says
Can one freeze these muffins?
Katrin says
Hi Joan, of course you can!
Petra says
I made these this morning, and they turned out beautifully! I wish I could post a pic, hehehe! The only thing for people to be aware of, is that they are not sweet. If you like them sweeter, add a little more xylitol.
My batter wasn’t crumbly at all, I used home laid fresh eggs, and pot set Greek yogurt. Yum!
Katrin says
Hi Petra, I’d love to see a pic!!! Glad you like them. And you are right – the amount of sweetness people want is very individual. I guess don’t like my food very sweet any more because my tastebuds have adjusted. It’s best to always taste the batter and adjust x
anna says
How long can the muffins sit out for before they get bad?
Katrin says
As they do not contain preservatives, I would always keep them in an airtight container in the fridge. Then they’d last a few days. You can freeze them as well.
Ingrid says
Thanks for the recipe. It looks totally delicious. I am going to try this with a combination of coconut flour and almond and see how it turns out. Since there are 6 eggs, it should not be too dry. this will make it very low carb indeed.
Katrin says
Hello Ingrid, thank you! Good luck and let me know how they turn out 🙂
Beth says
Ingrid, how did it come out combining the two flours? I would like to try it too!
Kat says
I don’t have weight thing can you tell me in cups?
Katrin says
Hi, is about 1 1/8 cups yoghurt and 2 3/4 cups of almond flour. Plus a handful of berries
Angie says
In the US ee have Yogurt. Is that the same thing? Plain, vanilla or what? Is therr a low carb yogurt, bc I havent found one if so? Thanks!
Katrin says
Hello Angie, yes, it’s just plain full fat yoghurt or yogurt. When you eat low carb, it’s best to stay away from fruit yogurts or other ready-made sweetened yogurts such as vanilla (unless you make it yourself with fresh fruit and natural unsweetened full fat yogurt). Plain full fat yogurt will do nicely!
Shaylove says
Thanks so much for the recipe- I made them this morning as I LOVE sunday morning baking. I had a similar problem as someone above with the granulated batter. I measure everything with a food scale, but I wonder if it’s the brand of almond flour even though mine is “finely ground”. I also had stevia on hand and used that- normally the sweetness with stevia is a bit overpowering- but I taste no sweetness in these- is that normal? I am tempted to try another sweetener as I want to love these!
Katrin says
Maybe you try to use a different brand of almond flour next time? Some are coarser than others. Definitely be sure it is made from blanched almonds with the skins removed – otherwise it’s just almond meal and would be more grainy. Generally though, the consistency of almond flour goods will always be a bit less fine than if you bake with wheat.
It does not really matter which sweetener you use, whichever you prefer. Add a bit more stevia next time (just try the batter) and make it just how you like it. I find this is very much a personal preference.
Chelsey says
I’m from the US so not very familiar with gram units. Is 1 serving size 1 muffin? I made these tonight and they are delicious for low carb! Thanks for the great recipe!
Katrin says
Glad you like them! Yes, one serving is 1 muffin
Adi says
Also, can you use full fat greek yogurt? Or soy yogurt?
Katrin says
I am sure you can make it with either, though I have not tried it. If the greek yoghurt is very firm, consider diluting it so it has a full fat yoghurt consistency. Of course, using greek yogurt would increase the fat content as well.
Doreen Lopez says
Is the yogurt for moisture? Can I use apple sauce instead?
Katrin says
Yes, it it. Apple sauce could work! I’d be interested to find out how it works out!
Adi says
Hi there, are you writing your nutrition facts counting the fibre and the carbs together? In the US you can subtract the grams of fibre from the total carb figure (9.8-4.0) to get 5.8 NET carbs, but in the UK nutrition labels take that into account so you wouldn’t subtract, and the net carbs per muffin would be the total carb amount. Just trying to figure out what the net carbs are 🙂
Thanks,
Adi
Katrin says
Hi Adi, I use a website called caloriecount which calculates the nutritional info. I don’t think it is a UK based website.
Max says
Hi so I just made this recipe and they came out extremely crumbly, there was no batter it was more granulated. It seemed like there was far too much almond flour (I added 350 g). Unfortunately, I had to throw everything out. Any idea why this would happen?
Thanks
Katrin says
Hello Max, I a sorry to hear your muffins did not turn out. Did you use scales to measure? I have made the recipe many times and use it as a base for the healthy almond berry cake as well. The batter should definitely not be granulated, but more of a thick liquid, just like normal cake batter. You should be able to pour it. Hope this helps.
Justyna says
Hi 🙂 can I use a coconut flour?
Katrin says
Hello, I am sure it would work, although I have not tried this recipe with it. As coconut flour expands a lot, you would have to use a lot less of it though. I would try with 1/3 of the amount, so just over 100g. Good luck!
Jaki Geddes says
Is the oven temperature for fan ovens?
Katrin says
Hello Jaki, no, it’s for conventional ovens. Don’t they say to lower the temperature by 20 degrees if you have a fan oven? Try 160 degrees.
Mary says
These look delicious! I need to eat my muffins for breakfast 🙂
Nicoletta @sugarlovespices says
I usually make time to sit for breakfast, even when I’m in Rome and have to go to work, I just set my alarm clock very early, since breakfast is so important to me 🙂 . Now that I’m back to Canada, I have plenty of time 🙂 . These lovely, delicious, muffins are on my to do list. I like baking with gluten-free flours and don’t like using (or using very little) white sugar. So they’re exactly my thing. Beautiful pictures and blog!
Karen @ Seasonal Cravings says
I love anything grab and go bc as much as I try to plan ahead, I feel like I’m always rushing the kids out the door at the last minute. Best mom ever, I know. My kids would love these muffins and I love that they are gluten free!
Cheryl says
Hi they sound great but Can I use coconut flour instead ?
Katrin says
You can definitely give it a go, just make sure you adjust the quantity as coconut flour is much more absorbent. I would try using 1/2 or even 1/3 of the amount and check that the consistency of the dough looks right.
Erin says
Really wish I would have read this before I subbed….. baking fail. :/
Katrin says
Oh dear, so sorry to hear that! Coconut flour is so different to other flours… I’d say New Year new try?