Almond flour is made from finely ground blanched almonds, making it a gluten-free and low-carb option. It is rich in healthy fats, protein, and fiber, which can help keep you feeling full and satisfied. Additionally, almond flour is versatile, allowing for a variety of flavors and mix-ins to suit your taste.

Gluten-Free: Ideal for those with celiac disease or gluten intolerance.
Low-Carb: A great choice for those on a ketogenic diet.
Nutrient-Dense: Packed with vitamins, minerals, and healthy fats.

This almond flour muffin recipe is quick, easy, and requires only a few ingredients. Let’s dive into the ingredients and step-by-step instructions!

2 ½ cups almond flour (make sure to use blanched almond flour, not almond meal)
1 teaspoon baking powder
¼ teaspoon salt
½ cup granulated sweetener (such as monk fruit sweetener or coconut sugar)
3 large eggs (room temperature)
⅓ cup unsalted butter (melted, or you can use coconut oil)
6 tablespoons milk (any type, unsweetened almond milk works well)
1 teaspoon vanilla extract (optional)
Mix-ins of choice (such as blueberries, chocolate chips, or nuts)

Preheat the Oven: Start by preheating your oven to 350°F (180°C). Line a 12-count muffin tin with muffin liners or grease it lightly.

Mix Dry Ingredients: In a large bowl, combine the almond flour, baking powder, and salt. Mix well to ensure there are no clumps.

Combine Wet Ingredients: In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Add Mix-ins: Gently fold in your chosen mix-ins, such as blueberries or chocolate chips.

Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

To keep your muffins fresh, store them in an airtight container in the refrigerator for up to a week. You can also freeze them for up to six months. Just make sure to place them in a ziplock bag with as much air removed as possible.

One of the best features of almond flour muffins is their versatility. Here are some ideas to customize your muffins:

Fruits: Add diced apples, bananas, or shredded carrots for added moisture and flavor.
Nuts: Incorporate chopped walnuts or pecans for a delightful crunch.
Spices: Experiment with spices like cinnamon or nutmeg for a warm flavor.

While almond meal can be used in some recipes, it is not recommended for this muffin recipe as it can yield a denser texture. Stick to blanched almond flour for the best results.

Yes! Almond flour is low in carbohydrates, making these muffins suitable for a ketogenic diet.

You can easily make these muffins dairy-free by substituting the butter with melted coconut oil and using a non-dairy milk alternative.

These almond flour muffins are not only delicious but also a healthy alternative to traditional muffins. They are quick to make, customizable, and perfect for any time of day. Whether you enjoy them as a breakfast treat or a snack, you can feel good about indulging in these nutritious bites. Give this recipe a try, and enjoy the wholesome goodness of almond flour in your kitchen!

For more almond flour recipes, check out The Big Man's World and Yummy Toddler Food. Happy baking!