Light And Fluffy Almond Flour Muffins

These tasty keto muffins freeze well. They’re perfect for breakfast or as a quick and filling snack. Almond flour, when combined with eggs, a sweetener and a leavening agent, bakes beautifully. It produces baked goods that are quite comparable in texture and taste to “the real thing.” These almond flour muffins are incredible. They are easy to make, light and fluffy. They’re perfect for breakfast, and my kids also like having them in their lunchboxes. I often double the recipe to ensure I have plenty of them in the freezer - you can quickly defrost them in the microwave.

Ingredients

You’ll only need a few simple ingredients to make these delicious 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: Plain Greek yogurt is also an option, but I think it’s a bit too tangy. Sweetener: I use stevia. You can probably use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Orange zest: Don’t skip it! See the discussion below. Almond flour: I use blanched finely ground flour. I don’t recommend using coarse almond meal in this recipe. Sea salt: Just ¼ teaspoon. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

Instructions

How to make almond flour muffins? It’s easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Mix the ingredients. You pretty much just mix everything in one bowl, starting with the wet ingredients and then adding the dry ingredients. 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 at 325°F, then cool them before enjoying. That’s it! EASY.

Frequently asked questions

Expert tip

The orange zest adds tons of flavor. 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 do recommend that you increase the vanilla extract from 1 teaspoon to 1 tablespoon. But please, use the orange zest! I think it also provides a bit of extra acid to help activate the baking soda and make the muffins fluffier. So it really does make a difference.

Storing leftovers

Leftovers keep well in the fridge, in an airtight container, for up to 4 days. Gently reheat them in the microwave, just to take the chill off, 10 seconds per muffin on 50% power. They also freeze well, in freezer bags, for up to 3 months.

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