Almond Flour Muffins
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.
Servings: 8
Calories: 258kcal
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: 80g | Calories: 258kcal | Total Carbohydrates: 5.4g | Protein: 9.2g | Fat: 23.4g | Fiber: 2.5g | Sugar: 1.8g
