Almond Flour Muffins

Name: Almond Flour Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 10 muffins
Ingredients: 3 large eggs; 1 cup sour cream; 1 ½ teaspoons stevia glycerite; 1 teaspoon vanilla extract; 1 tablespoon orange zest; 1 ½ cups superfine almond flour; Pinch sea salt; ½ teaspoon baking soda

User Reviews

4.9

84 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
55 mins
Servings
10 muffins
Calories
178 kcal
Course
Breakfast
Cuisine
American

Almond Flour Muffins

Winston Campbell

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These wonderfully light and fluffy almond flour muffins are perfect for breakfast or as a quick and filling snack.

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Ingredients

Servings

3 large eggs
1 cup sour cream 8 ounces, 240 grams
1 ½ teaspoons stevia glycerite Equals ½ cup or 100 grams of sugar; see notes below
1 teaspoon vanilla extract
1 tablespoon orange zest
1 ½ cups superfine almond flour 6 ounces, 168 grams
Pinch sea salt
½ teaspoon baking soda

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Instructions

Preheat the oven to 325°F. Line a muffin pan with 10 foil liners and grease the liners well.
In a medium bowl, whisk the eggs, sour cream, stevia, vanilla, and orange zest.
Mix in the almond flour with a rubber spatula, then whisk until the batter is smooth and free of lumps. Mix in the sea salt and baking soda.
Using a 4-tablespoon scoop, divide the thin batter evenly among the muffin liners.
Bake until the top of the muffins is golden and a toothpick inserted in their center comes out clean, 20-25 minutes.
Cool the muffins in the pan on a wire rack for 20 minutes, then serve. You can lightly dust the muffins with a powdered sweetener to make them prettier.

Notes

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight, not volume.
These muffins are not very sweet. Increase the sweetener to equal ¾ cup (150 grams) of sugar if you like your muffins sweet.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, gluten-free baking powder instead.
The orange zest is an important ingredient. I tried making this recipe with and without it, and there's a big difference in flavor. If you decide to skip it anyway, I recommend increasing the vanilla extract from 1 teaspoon to 1 tablespoon.
It's best to use foil or parchment liners, not standard paper liners. It's been my experience that these muffins sometimes stick to paper liners, even well-greased ones, but they don't stick to greased foil or parchment liners.
You can store these muffins in the fridge, in an airtight container, for up to 4 days. Gently reheat them in the microwave to take the chill off, 10 seconds per muffin at 50% power. These muffins also freeze well in freezer bags for up to 3 months.

Nutrition Information

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Serving 1muffin Calories 178kcal (9%) Carbohydrates 6g (2%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 5g (25%) Sodium 128mg (5%) Fiber 2g (8%) Sugar 1g (2%)