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Almond Flour Muffins Recipe

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These Almond Flour Muffins are a quick and easy low-carb treat, perfect for breakfast or a snack. Made with almond flour and lightly sweetened, they offer a moist texture with a delightful cinnamon sugar coating, baked to golden perfection in just 10 minutes.

Ingredients

Dry Ingredients

  • 1 cup almond flour (120g)
  • 3 tbsp powdered sugar or erythritol (20g)
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar or sugar-free sweetener (50g)
  • 1 tbsp ground cinnamon (3g)

Wet Ingredients

  • 1/4 cup water (60g)
  • 1 egg or flax egg

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a regular or mini muffin tin thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine almond flour, powdered sugar (or erythritol), baking powder, and salt. Stir these dry ingredients well to ensure even distribution of leavening agents and sweetener.
  3. Add Wet Ingredients: Incorporate the egg (or flax egg) and water into the dry mixture. Stir until a smooth batter forms, making sure no lumps remain.
  4. Fill Muffin Tins: Spoon the batter evenly into the greased muffin tins, filling each cup appropriately without overflowing.
  5. Bake the Muffins: Place the muffin tin in the preheated oven and bake for approximately 10 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
  6. Remove and Cool: Carefully run a small knife around the edges of each muffin to loosen them from the tin. Pop them out onto a serving plate and let them cool slightly.
  7. Prepare Cinnamon Sugar and Coat: Mix ground cinnamon with granulated sugar (or sugar-free sweetener) in a small bowl. While the muffins are still warm, coat them generously with this cinnamon sugar mixture.
  8. Serve and Store: Serve the muffins fresh for the best taste. Refrigerate leftovers for up to five days or freeze for up to one month to maintain freshness.

Notes

  • You can substitute the egg with a flax egg for a vegan option.
  • For a sugar-free version, use erythritol or another sugar-free sweetener instead of granulated sugar and powdered sugar.
  • Use a mini muffin tin for bite-sized muffins; regular muffin tins will yield standard sizes.
  • Ensure muffins are slightly cooled before coating with cinnamon sugar to prevent melting.
  • Store muffins in an airtight container to keep moistness.

Find it online: https://recipeplenty.com/almond-flour-muffins-recipe/