we are loved the almond flour muffin.
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).
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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.
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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.
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