Almond Flour Muffins
User Reviews
5
Almond Flour Muffins
Description
Almond Flour Muffins start by frothing eggs for volume, then incorporating yogurt, butter, almond milk, and vanilla, followed by almond flour, sweetener, and baking powder for a smooth batter. Baking at 180°C for about 20-25 minutes results in muffins with a golden top and a moist crumb. Adding chocolate chips introduces a contrasting texture and mild sweetness. These muffins rely on almond flour and sweetener as their base, contributing to a tender crumb without traditional flour.
The muffins work well as a snack or breakfast and can be paired with spreads or enjoyed plain. Baking them in lined muffin pans helps keep their shape, and they deliver a moderately dense yet tender bite typical of almond flour baking.
For best freshness, store the muffins in the refrigerator up to 5 days or freeze for longer storage. Choosing sugar-free chocolate chips keeps the carb count low, supporting dietary preferences.
Ingredients
- 2 cups / 200g almond flour or ground almonds
- 3 egg large (or 4 medium
- 1 ½ teaspoon baking powder
- ⅓ cup / 60g granulated sweetener
- ½ cup / 120g yogurt 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 chocolate chips or chopped dark chocolate, sugar free
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.
Notes
- Each muffin contains approximately 9g net carbs without chocolate chips, or 3.8g net carbs with sugar-free chocolate chips.
- The recipe yields 8 large muffins.
- Store muffins refrigerated for up to 5 days or freeze them for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 80g | |
| Calories | 258kcal | 13% |
| Total Carbohydrates | 5.4g | 2% |
| Protein | 9.2g | 18% |
| Fat | 23.4g | 36% |
| Fiber | 2.5g | 10% |
| Sugar | 1.8g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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