Almond Flour Muffins – (Just 5 Ingredients, No Coconut Flour!)

These fluffy almond flour muffins are low carb, grain free, and so easy to make for a healthy breakfast or snack!

Gluten free almond flour muffins

I tried this recipe for the first time three weeks ago and have baked four batches since.

My entire family is obsessed with the light texture and sweet cinnamon flavor of the impossibly soft and buttery muffins.

And can we talk about the stellar nutrition facts?

Just 54 calories per muffin, with over three grams of protein, one gram net carbs, plus sugar free, oil free, keto, and vegan options all included.

These muffins are going on regular rotation in my house!

Leftover almond flour? Make Keto Brownies

Delicious flavor options

Apple Cinnamon: Replace the water with an equal amount of applesauce, and stir a half teaspoon of ground cinnamon into the muffin batter.

Banana Bread: Follow the same instructions as for the version above, adding mashed banana instead of applesauce. You can also throw in a handful of mini chocolate chips.

Dark chocolate: Bake my favorite recipe for Keto Chocolate Muffins.

Pumpkin Pie: Use canned pumpkin puree instead of water. Add a fourth teaspoon each of ground cinnamon and pumpkin pie spice to the dry ingredients.

Strawberry: Stir half a cup of diced strawberries (or raspberries, blackberries, or blueberries) into the batter just before transferring to the muffin tins.

Lemon: Stir one teaspoon of fresh lemon zest and an optional half teaspoon poppy seeds in with the liquid ingredients. Or use this same idea to create orange or lime.

Protein muffins: For even more protein, swap out the water for high protein Greek yogurt, milk of choice, or cottage cheese.

Cappuccino: Stir in a fourth teaspoon of instant coffee granules, or substitute brewed coffee for up to two tablespoons of the water.

For healthy nut free muffins, try Applesauce Muffins or Oatmeal Muffins.

Step by step recipe video

Key ingredients

The muffins call for just 5 ingredients plus water. You will need almond flour, sweetener, egg or flax meal, baking powder, and salt.

Almond flour – Look for fine almond flour, or flourless almond meal, in the baking aisle of health food markets and regular grocery stores.

Sweetener – The recipe calls for three tablespoons of powdered sugar or sugar free sweetener. If you want keto muffins with no sugar added, choose powdered erythritol, allulose, or a monk fruit blend.

Egg or flax egg – Use one egg or one fourth cup egg whites. Or substitute one prepared flax egg (three tablespoons water whisked with one tablespoon ground flax seeds) as an eggless option.

Baking powder – This ingredient acts as a leavening agent. Be sure to use baking powder, not baking soda. To ensure optimum effectiveness, it is also important to ensure your baking powder has not expired.

Salt – A fourth teaspoon compliments the sweet nutty flavor. Those on a low sodium diet can omit the salt, as it does not change the structure.

Cinnamon sugar (optional) – My favorite way to eat these muffins is dusted with cinnamon sugar. It makes them taste like mini donut munchkins! Of course you can use granulated erythritol or xylitol to keep them sugar free.

How to make the best almond flour muffins

1. Start by preheating the oven to 350 degrees Fahrenheit and greasing a regular or mini muffin tin very well.
2. In a medium mixing bowl, stir dry ingredients well. Then stir in wet ingredients to form a batter.
3. Portion the mixture into the prepared muffin cups, filling each about two thirds of the way up.
4. Place the tray on the center rack of the oven, and bake ten minutes for mini muffins or fifteen minutes for large muffins.
5. Carefully remove the baking tray. Let cool, during which time they will continue to firm up.
6. Go around the sides of each grain free muffin with a small knife, and pop them out onto a plate.
7. If coating in cinnamon sugar, proceed while the muffins are still warm, because this helps the topping to stick. Use a spoon to cover the pastries in cinnamon sugar.
8. Store leftovers in a covered container. For optimal freshness, refrigerate and enjoy within five days. Or freeze for up to a month and thaw before serving.

Katie’s tips for best results

• Do not substitute coconut flour or oat flour for the almond.
• I like the recipe best as mini muffins, because the texture is lighter and less dense.
• One batch yields a dozen mini muffins or four standard size muffins, so I recommend doubling all ingredients if you prefer a larger yield.
• The low calorie and healthy almond flour muffins taste great plain or topped with almond butter, cinnamon sugar, or sugar free jam.

This recipe was adapted from my Keto Muffins.

Healthy Almond Flour Baked Goods

Chocolate Almond Flour Cake

Almond Flour Banana Bread

Keto Cheesecake

Keto Donuts

Flourless Pumpkin Muffins

Gluten Free Snickerdoodles

Healthy Girl Scout Cookie Tagalongs

Keto Peanut Butter Cookies