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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!

Prep Time 10 mins
Cook Time 22 mins
Cooking Method:
Courses: ,
Servings: 12
Description

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

What you need
  • 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. 1
    Preheat oven

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

  2. 2
    Mix dry ingredients

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

  3. 3
    Mix wet ingredients

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

  4. 4
    Add eggs and vanilla

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

  5. 5
    Combine wet and dry ingredients

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

  6. 6
    Bake

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

  7. 7
    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
Read it online: https://savorandheal.com/recipe/healthy-low-carb-almond-muffins/