Healthy Low Carb Almond Muffins

I’m so excited to share this Almond Muffin recipe wth you! These muffins are low-carb, super easy to make, and completely fail-proof. Perfect for busy mornings or a quick snack. They’re soft, moist, and you can whip them up in no time with just a few simple ingredients. Whether you are new to baking or a seasoned pro, these muffins are guaranteed to be a hit!

My Approach

Because these muffins use almond meal along with all-purpose flour, they have a lower glycemic index than traditional muffins made with all-purpose flour alone. This means they cause a slower rise in blood sugar, keeping you fuller for longer and making them a better choice for low carb, blood sugar friendly diets.

I love using coconut sugar for this recipe because it’s a more natural, lower glycemic alternative to regular sugar. Plus, it contains small amounts of minerals and antioxidants, making it a slightly healthier choice without sacrificing sweetness or taste!

Softened butter helps the batter blend smoothly.

Don’t overmix once the dry ingredients are added. Overmixing can make muffins dense.

Optional: You can add 1/4 cup chopped almonds, chocolate chips, or berries to make it even more delicious!

Print Recipe

Healthy Low Carb Almond Muffins

Cooking Method: Baking Courses: Breakfast, Snacks

Prep Time 10 mins Cook Time 22 mins

Servings: 12

Description

These low-carb almond muffins are my new favorite treat! They are so simple anyone can make them.

What you need

Scale

1/2x 1x 2x 3x

• 1 cup almond meal
• 1 cup all purpose flour
• 2 teaspoons baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• ¹⁄₂ cup sugar
• 2 eggs
• ¹⁄₂ whole milk
• 5 tablespoons room temperature butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven

   Preheat oven to 350 deg F. Line a muffin tin with paper liners or lightly grease it.

1. Mix dry ingredients

   In a medium bowl, whisk together almond meal, all purpose flour, baking powder, baking soda, salt and sugar. Set aside.

1. Mix wet ingredients

   In a large bowl, whisk eggs, milk, butter and vanilla.

1. Add eggs and vanilla

   Beat in the eggs, one at a time, then add the vanilla extract.

1. Combine wet and dry ingredients

   Add wet ingredients to dry and stir gently until just combined. Do not overmix.

1. Bake

   Divide batter into muffin cups. Bake 18 to 22 minutes, until a toothpick comes out clean.

1. Cool

   Let muffins cool in pan 5 minutes, then transfer to a rack. Don't worry if the inside looks a little gooey. It will set once it cools down.

Note

Use fine almond flour, not almond meal. Fine, blanched almong flour gives the muffins a light, tender crumb. Almond meal is coarser and can make muffins dense or grainy.

Keywords: Low carb, easy, fail-proof, healthy