Almond Flour Muffins - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make these almond flour muffins. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

• Eggs: I use large eggs in most of my recipes, this one included.
• Sour cream: Please use full-fat sour cream.
• Sweetener: I use stevia. You can use a granulated sweetener instead, including sugar, if you don't mind the carbs.
• Vanilla extract: It's best to use the real thing - pure vanilla extract.
• Orange zest: It greatly enhances the muffins' flavor, so please don't skip it.
• Almond flour: I use blanched, finely ground almond flour. I don't recommend using coarse almond meal in this recipe.
• Sea salt: Just ¼ teaspoon.
• Baking soda: You can replace it with 2 teaspoons of baking powder (gluten-free if needed).

Variations

• Use lemon zest instead of orange zest. I tried both versions and prefer orange zest, but the lemon zest is good, too.
• Omit the orange zest and use coconut extract instead of vanilla extract.
• Add ¼ cup of dark chocolate chips or chopped pecans to the batter. Or both!

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Mix everything in one bowl, starting with the liquid ingredients and then adding the dry. One of the best things about gluten-free baking is that you don't need to worry about over-mixing the gluten, so you can use one bowl and mix until smooth.

Divide the batter evenly among greased foil liners.

Bake the muffins for about 20 minutes in a 325°F oven. Cool them before serving. You can dust them with a powdered sweetener to make them prettier.

Expert Tips

• 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. As you can see in the photo below, it's easy to remove foil liners.

What sweetener should I use?

I use stevia glycerite. I find that the glycerite formulation greatly minimizes any aftertaste. The amount of stevia I use equals about ½ cup of sugar. You can use sugar (if you don't mind the carbs) or any granulated sweetener instead of stevia.

Can I substitute Greek yogurt for sour cream?

Can I substitute coconut flour for almond flour?

No. Coconut flour is highly absorbent and needs extra liquid and eggs to work in a recipe. If you'd like to use coconut flour, try this recipe for coconut flour muffins.

Are they dense or heavy?

Serving Suggestions

These almond flour muffins are perfect for breakfast or a quick snack. They are lovely just as they are, but you can cut them in half and top them with any of the following:

• Unsalted butter
• Peanut butter
• Almond butter
• Walnut butter
• Keto hazelnut spread
• Cream cheese

If you'd like to turn them into cupcakes, you can frost them with any of the following:

• Cream cheese frosting
• Yogurt frosting
• Chocolate whipped cream

Storing Leftovers

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.

Almond Flour Muffins

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

Servings: 10 muffins

Calories: 178kcal

Add Your Own Notes

Nutrition per Serving

Serving: 1muffin | Calories: 178kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Sodium: 128mg | Fiber: 2g | Sugar: 1g