Almond flour is a fantastic substitute for regular flour, especially for those following gluten-free or low-carb diets. It is made from finely ground blanched almonds, which gives baked goods a moist texture and rich flavor without the heaviness associated with traditional flour. Almond flour muffins are versatile and can be enjoyed for breakfast, snacks, or even dessert.

Gluten-Free: Perfect for those with gluten intolerance or celiac disease.
Low-Carb: A great option for those on a ketogenic diet.
Nutritious: Almond flour is high in protein, healthy fats, and fiber.
Customizable: Add your favorite fruits, nuts, or spices for a unique flavor.

To make almond flour muffins, you will need the following ingredients:

2½ cups almond flour (ensure it's finely ground, not almond meal)
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs (room temperature)
½ cup granulated sweetener (like allulose or monk fruit for low-carb)
⅓ cup unsalted butter (melted; can substitute with coconut oil)
6 tablespoons milk (unsweetened almond milk or any milk of choice)
1 teaspoon vanilla extract (optional)

Crumble Topping: Combine almond flour, coconut flour, chopped nuts, cinnamon, and melted butter.
Icing Drizzle: Mix powdered sugar with a little water for a sweet finish.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients: In a bowl, combine the almond flour, baking powder, and salt.

Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, milk, and sweetener until smooth. Add vanilla extract if desired.

Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. If using, sprinkle the crumble topping on each muffin.

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

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

Use Blanched Almond Flour: This ensures a lighter texture. Almond meal will result in denser muffins.
Room Temperature Ingredients: Using room temperature eggs and milk helps the batter mix more evenly.
Don’t Overbake: Almond flour can brown quickly, so keep an eye on your muffins to avoid burning.
Experiment with Flavors: Add-ins like blueberries, chocolate chips, or nuts can enhance the flavor and texture of your muffins.

Almond flour is made from blanched almonds (skins removed) and is ground finely, while almond meal is coarser and made with whole almonds. For muffins, almond flour is recommended for a better texture.

Yes! Substitute the butter with melted coconut oil and use a non-dairy milk alternative.

Store them in an airtight container in the fridge for up to a week. They can also be frozen for up to six months.

Almond flour muffins are a delicious and healthy option for anyone looking to enjoy a treat without the guilt. With their light and fluffy texture, they are perfect for breakfast or as a snack throughout the day. Try out this simple recipe and feel free to customize it to your liking. Enjoy your baking!

For more delicious almond flour recipes, check out options like almond flour pancakes, cookies, and cakes!