Almond flour muffins are light and fluffy muffins that are naturally low carb and grain free! Easily customizable and made in just one bowl, they are a healthy baked treat! 2 grams net carbs per muffin.
Almond Flour Muffins
We love our almond flour desserts around here. Our favorites include a mug cake, brownies, and these almond flour muffins.
I’ve been using more and more almond flour in my baking recently, especially with how common this keto baking staple has become. Several years ago, the only places you could find almond meal or almond flour was online or health food stores. Now, they are almost as common as your everyday wholewheat or all purpose flour.
Although I have a few keto muffin recipes here, I am yet to do a simple almond flour muffin recipe.
These muffins are simple, delicious, and need just 6 ingredients to make. They are light, fluffy, and moist in the middle. I love how customizable they are, and how you can jazz them up or flavor them in a plethora of ways. Made in just one bowl and ready in 25 minutes, they make a fabulous snack, dessert, or even a cheeky breakfast!
Ingredients in this recipe
For the muffins
- Almond flour– You must use blanched almond flour, not almond meal. The latter will yield a heavy and dense muffin, much darker in color.
- Baking powder– Gives the muffins some rise and fluffiness.
- Salt– Brings out the natural sweetness of the muffins.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol. If you don’t follow a keto diet, you can use coconut sugar, white sugar, or even brown sugar.
- Eggs– Room temperature eggs, not refrigerated ones.
- Butter– Unsalted and melted butter. You can also use melted coconut oil.
- Milk of choice– I used unsweetened almond milk, but use any milk you prefer.
Crumble Topping
- Almond flour and coconut flour– The combination of almond and coconut flour will yield a tender and delicious crumb topping.
- Granulated sweetener of choice- Again, you can use either of the sweeteners used in the muffins.
- Chopped nuts– I used chopped walnuts, but pecans or other nuts are also great.
- Cinnamon– Adds a delicious flavor!
- Melted butter– Obviously ALL the best crumble toppings are buttery and delicious.
- Powdered sugar icing– I used my keto powdered sugar and mixed it with water, to drizzle over the tops of the muffins.
How do you make almond flour muffins?
Start by mixing together your almond flour, baking powder, and salt and setting that aside. In a mixing bowl, add the rest of your ingredients and whisk together, until smooth and combined. Gently fold through the dry ingredients until just combined. Transfer to a 12-count muffin tin covered in muffin liners. If adding the crumble topping, sprinkle 1-2 tablespoons onto the tops of each muffin (there will likely be some leftover).
Bake the muffins at 180C/350F for 22-25 minutes, or until a skewer comes out the center clean. Let the muffins cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
Tips to make the best muffins
- Use a very good quality blanched almond flour, with an almost powder-like consistency. Some brands of almond flour can be a little gritty.
- You can omit the streusel topping if desired. Just be sure to smooth the tops of each muffin, to make sure they cook nicely.
- Do not substitute the almond flour for another flour. I have not tested this and cannot vouch for results.
- Some readers have had success replacing the eggs with an egg replacer. Again, I personally have not tried it so cannot vouch for it.
Flavor Variations
- Almond flour banana muffins– Make my low carb banana bread but bake it in muffin liners instead of a loaf pan.
- Chocolate Chip Muffins– Fold through 1/4 cup of chocolate chips into the batter and reserve a few to top the muffins with.
- Zucchini Muffins– Add 1/4 cup shredded zucchini into the batter.
- Pumpkin muffins– Replace 1 tablespoon of milk with 2 tablespoons of pumpkin puree.
How to store low carb muffins
- To store: As muffins are moist in the middle, I recommend you store them at all times in the refrigerator. They will keep well, covered, for up to 1 week.
- To freeze: Place muffins in a ziplock bag and store in the freezer for up to 6 months.
More almond flour recipes you’ll enjoy
Share this recipe on Pinterest
Love this Almond Flour Muffins recipe?
Share it with the world on Pinterest.
Almond Flour Muffins
Ingredients
For the muffins
- 2 1/2 cups almond flour blanched almond flour, not almond meal
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sweetener of choice erythritol or monk fruit sweetener
- 3 large eggs
- 1/3 cup butter melted (can also use melted coconut oil)
- 6 tablespoon milk of choice I used unsweetened almond milk
For the streusel topping
- 1/2 cup almond flour
- 2 tablespoon coconut flour
- 1/2 cup chopped nuts of choice I used chopped walnuts
- 1 tablespoon cinnamon
- 3 tablespoon granulated sweetener of choice
- 1/4 cup melted butter
Icing drizzle
- 1/4 cup sugar free powdered sugar
- 1-2 tablespoon water
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
- Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
- In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
- Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
- Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
- Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I made this recipe adding the pumpkin and cinnamon to the batter omitting any sweetener and topping. Light and fluffy. Absolutely delicious!!
I am making a second bat h with bacon, cheddar cheese and jalapeno. I can’t wait to try them!
Ahh I love that!
Oh my these are good. I added 1 tsp of cinnamon and 1/2 tsp of ginger for that warm fall flavor. Truly light and fluffy, something I’ve struggled with on almond flour baking. I made a vanilla caramel sauce to drizzle over and cut a slot in the middle so it went down inside. Amazing!!
Thanks for the feedback, Joy!
I just made these and they are really good.
Thanks for the feedback, Jackie!
Anything but coconut flour for the crumble? I am allergic to coconut
You could try doubling the almond flour.
Thank you.
These are amazing! Well received by everyone in the family. So thankful to have found this recipe!
So great to hear that, Angela!
Delicious as is! Was wondering however if you could add greek yogurt in some way to add in some protein? Thanks!
I haven’t tried 🙂
I would to make these with lemon. Would a tablespoon or so of lemon juice and some lemon zest would work ?
Thank you sharing your recipes.
Dee
I don’t see why that wouldn’t work 🙂
I made these muffins today, I added almond piecez,Cranberriesto them and also used regular milk and coconut oil. They were delicious,my husband was very happy and wants me to keep cooking them. Thankyou we loved them
🙂 Fabulous!
These are wonderful muffins, and my children love them. I have followed the recipe precisely, as well as tried some modifications. All batches have been very tasty.
😀 love that
Fantastic recipe! Followed it exactly as posted but left the sugar drizzle off as we did not have sugar free powdered sugar and was too lazy to go back to the grocery. Fun to make with the kids and healthy! First time making an almond flour-based baking recipe, thank you for sharing.
🙂 You are so welcome!
Delicious muffins! My first low carb baked good recipe and it’s a keeper! Question: My streusel topping comes out moist and dark when prepared so I have dark clumps of topping on my muffins instead of the fine cinnamon “sugar” look that yours has. They still taste good, but don’t look as nice. Any advice? The best thing about these muffins besides tasting so good is that they do not spike my blood sugar. Thank you for a great recipe that will be healthier for my whole family!!
Hi! Which sweetener did you use 🙂
Lankato Monkfruit Sweetener w/ Erythritol. Golden the first time, Classic the second time. The first time I used both the almond and coconut flour as directed, the second time I used only almond flour; both times no nuts.
These are awesome, wonderful, and delicious! Thank you so much for such an easy recipe! I just wanted a good muffin made with almond flour so I made the basic recipe. The only thing I did differently was to smash an overripe banana & add that because, really, no one is going to eat that sad banana, so I stuck it in the muffin batter! I think next time, I’ll add some warm spices. You can’t go wrong with this recipe, & thank you so much!
Made these tonight for the first time, following the recipe to the letter and they were OUTSTANDING!
I currently have gestational diabetes and have to watch my carb intake and my husband is doing Keto and he ate 3 in one sitting! They were absolutely perfect!
Fabulous! Thanks, Leah! (And love that, 3 is totally a serving 😉
Made this today with some modifications, turned out great! Best almond muffins ever!!!!