almond flour muffins

If you need a sweet, simple treat to take those overly ripe bananas off your hands, this almond flour banana bread will do. Almond flour is the only flour required, and all the other simple ingredients are likely in your pantry right now.

Almond Flour Banana Bread

coconut oil (you could also use butter

bananas (about 3 large bananas)

eggs

full fat canned coconut milk (greek yogurt works too)

vanilla extract

coconut sugar (light brown sugar works too)

almond flour (packed)

baking soda

baking powder

salt

cinnamon

walnuts (pecans or dark chocolate,

Adjust the oven rack to the lower third position and preheat the oven to 350·°F. Spray a 9x5 inch loaf pan with nonstick spray and line it with parchment paper so there's an overhang on the sides to easily remove the bread once it's baked.

Add the butter (or coconut oil) and mashed bananas to a large mixing bowl and stir together with a fork.  Add the eggs, coconut milk, and vanilla and stir again until no yellow streaks remain.

In a separate medium bowl, mix together the coconut sugar, almond flour, baking soda, baking powder, salt and ground cinnamon.

Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix the batter.

Pour the batter into the prepared baking pan and smooth out the top evenly to each corner. Bake in the preheated oven for 40 minutes then tent with foil (to avoid overbrowning) and bake another 15-20 minutes (55-60 minutes total). A toothpick inserted in the center should come out clean.

Allow to cool in the pan for 10 minutes then use the overhang of the parchment paper to lift the bread out of the pan. Finishing cooling on a wire rack. Serve room temperature or warm with butter or almond butter.

Have a bright morning with Keto Blueberry Muffins from Delish.com.

Keto Blueberry Muffins

almond flour

c. keto friendly sugar (such as Swerve)

kosher salt

butter

almond milk

pure vanilla extract

blueberries

lemon (optional)

I was craving something different to eat this morning, so I made these. Where has this recipe been since I started keto! I wish I had lemon because I know that would have set it off,  but they still tasted awesome. Will be making these again, soon! Thanks for the recipe.

Yummo!  I did one subsitution that seemed to work well.  I didn't have any kind of milk, so I subsituted an extremely strong ginger tea in place.  I figured the liquid is what was needed.  They are fabulous!  Also, I purchased a silicone mini muffin 'tin'.  It requires no oiling or liners, just bake pop out and easy to clean!  I like the smaller size.  Since, I've been doing low carb I find a mini muffin is a great snack.  Thank you!

These muffins were tasty and delicious. I followed the recipe to the letter. I will use this recipe again.

These were really good! Definitely add the lemon zest!  I sifted all the ingredients and separated the eggs and whipped the egg whites.  I folded the egg whites in at the end with the blueberries and they rose up fluffy and beautiful!  I made a glaze of honey, cream cheese and lemon and drizzled over the top.  Excellent!

These are delicious. They do have a somewhat eggy taste but its not overpowering enough to be an issue. I added extra blueberries to get up to about a cup. This was my first time making these as I am new to the keto diet and unfortunately didn't do enough research and added splenda instead of swerve in fear of taste. I will be making them again and this time with swerve as I now know that splenda isn't keto friendly at all.

Great taste! Used lemon zest & It was lovely. The dough came out a bit crumbly for me, so I had to pack them into the muffin liners. Used 1/2 cup of swerve, but came out just a bit too sweet. Will use a heaping 1/3 cup of swerve next time. Recipe keeper for sure.

I didn't have blueberries so I just used the lemon zest with a little chocolate chips. This is absolutely delicious.

I actually tweaked a little and used coconut sugar and a half cup of whole wheat flour and added an additional third cup of plain yogurt as well as topped it with walnuts. I also noticed 23 minutes didn’t work for my oven and left another 10 it was done but I wanted the walnuts to be roasted so increased the oven temperature to 375 and in 5 minutes or so it was perfect.

This is the best Keto muffin recipe I have ever had! The lemon zest was a Welcome flavor boost and we used Lankato Monkfruit Sugar ! So yummy and fluffy!

So so good! Really satisfies my need for sweet. I substituted coconut dream milk for almond milk and it was delicious.

I made these muffins with raspberries and cacao nibs - really delicious

I was excited to make these, especially as our household is on the Keto diet. I thought they were okay had a chemical taste to it (maybe from an ingredient I used?),  but my husband loved them though. *update: it’s the next morning and these ARE yummy. I microwaved it for about 10 seconds and now I’m sure I had an odd tasting blueberry to make me feel subpar. I originally gave 2 stars, but I’m increasing it to 4! 

After the fact, I plugged it into Carb Manager and was surprised to see they were 11 net carbs EACH. That’s not very keto. So, I’m very disappointed in them. *update, I realized this was because I used Allulose (which is 5carbs p/serving - but it doesn’t have any impact on blood sugar. So, keto people are supposed to count it as carbs, but I don’t because it’s excreted in your urine and doesn’t act like a carb or sugar. So, when I removed this ingredient from Carb Manager, it brought the Net carbs down to 3, which is fantastic!
My advice, is to do your keto math FIRST. Don’t follow the information provided within the comments because your ingredients (mainly almond flour and sweetener) may be different than what someone else used - which can drastically alter your recipes net carbs.

*edited the day after to reflect new information.

My daughters helped me make them ,but they did not like them as much as I did.

https://streaming.hearstdigitalstudios.com/608351a9-5b67-4d9b-a8f1-3623109770e1/video_rover_16x9_1080p_hd_1542675260_45378.mp4

This cloud bread is perfect for sandwiches, toast, and snacking!

Keto People! This Cloud Bread Will Satisfy All Your Carb Cravings

If you love banana bread, you love these grain free Cream Cheese-Filled Almond Flour Banana Muffins for a delicious gluten-free breakfast.

Cream Cheese-Filled Banana Muffins

bananas

coconut flour

unpacked brown sugar (divided)

tsp vanilla extract

reduced fat cream cheese

Preheat oven to 325°F. Line cupcake tin with liners.

Mash bananas in a bowl, set aside.

In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and 1/4 cup of the sugar with an electric mixer.

Add eggs, bananas and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until just combined.

Mix the cream cheese and remaining sugar.

Pour half the batter into muffin pan then add about 2 teaspoons of cream cheese to the center of each muffin and top with the remaining batter; bake on the center rack for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and light, made with Greek yogurt, oat flour, and almond flour.

Roasted Strawberry Almond Flour Muffins

strawberries

sugar

cooking spray

gluten-free oat flour

tsp baking soda

unsalted butter (room temperature)

0% Greek yogurt

Preheat oven to 375°F. Set the rack in the center.

Toss strawberries with 2 tablespoons of the sugar.

Place on parchment paper-lined sheet pan in a single layer and roast 25 minutes, until the strawberries release their liquid and caramelize.

Roast the strawberries:

Meanwhile, line a muffin tin with 12 muffin nonstick liners and spray with oil.

Mix almond flour, oat flour, baking powder and baking soda with a whisk in a medium bowl.

In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.

In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.

Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.

With a spatula, fold in the strawberries and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).

Bake at 375F or until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.

Let cool before eating.

Prepare the muffins:

https://www.youtube.com/watch?v=S3fVLnXtBsg

These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and light, made with Greek yogurt, oat flour, and almond flour.

These healthy almond flour muffins are delicious for breakfast or a snack. Roasting the strawberries is a real game changer. It makes them sweeter and dries them out so the muffins don’t get too moist.

See full recipe: https://www.skinnytaste.com/roasted-strawberry-almond-flour-muffins/ #healthyrecipes #skinnytaste #muffins #muffinsrecipe

Strawberry Almond Flour Muffins

Almond flour blueberry muffins are a delicious and healthy alternative to traditional muffins. These gluten-free, low-carb treats are quick and easy to make with just one bowl.

Almond Flour Blueberry Muffins

almond flour (fine ground)

tsp salt

eggs (large)

butter (melted)

maple syrup

blueberries (or fresh)

Preheat the oven to 350° Line a 12 cup muffin tin with paper liners, or grease with cooking spray.

In a large bowl, whisk together the almond flour, baking soda, cinnamon and salt.

Add the eggs, melted butter, maple syrup, and vanilla extract. Stir until combined.

Gently fold in the blueberries.

Spoon the batter evenly into the prepared muffin cups.

Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, before transfering them to a rack to cool completely

Looking for a top notch Keto muffins recipe? These chocolate chip almond flour muffins are moist, light and fluffy - perfect as a grab and go snack and delightful with a cuppa. The recipe is gluten free and sugar free.

Chocolate Chip Almond Flour Muffins

almond flour (or ground almonds (NOT super-fine))

eggs (large (or 4 medium))

tsp baking powder

granulated erythritol

/ 120 grams yoghurt, natural

almond milk (unsweetened)

sugar chocolate

Preheat the oven to 180 Celsius / 356 Fahrenheit.

Blend the eggs for a few minutes until they are frothy and have increased in volume. Then add the other wet ingredients - yoghurt, melted butter, almond milk and vanilla extract - and blend until combined.

Now add the dry ingredients - almond flour, granulated sweetener and baking powder - and blend until you have a smooth batter.  Last, stir in your chocolate chips, leaving a few to decorate the tops of the muffins.

Fill the batter into a muffin pan lined with paper cups. I used 2 heaped tablespoons per muffin.

Bake for 20-25 minutes or until the tops are lightly browned.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750911/ip8WhfQN2.mp4

These chocolate chip almond flour muffins are moist, light and fluffy - perfect as a grab and go snack and delightful with a cuppa. The recipe is gluten free and sugar free.

Moist and not too sweet, these gluten-free pumpkin muffins are made with almond and oat flour, rolled oats, and a pecan crumble topping.

Gluten-Free Pumpkin Muffins

gluten-free rolled oats

arrowroot powder

pumpkin spice

sea salt

pumpkin puree

coconut sugar

olive oil

lemon juice or apple cider vinegar

milk

oat flour

pecans

pumpkin spice or cinnamon

Preheat the oven to 375°F (190°C) and add muffin liners to 9 cups in a standard 12-cup muffin tin.

Add the rolled oats to a food processor or dry-ingredient safe blender and mix until they turn into a coarse flour.

Add the ground oats, almond flour, oat flour, arrowroot, baking powder, salt, and spices in a bowl. Stir to combine.

In a separate bowl combine the pumpkin, oil, lemon juice, sugar, milk and vanilla, stirring well.

Add the pumpkin mixture to the dry ingredients and stir until just combined.

Make the crumble topping by mixing all of the crumble ingredients in another mixing bowl until well combined.

Divide batter amongst 9 lined muffin cups and sprinkle the tops with a little bit of crumble on each muffin. Bake for about 25 minutes, or until the tops spring back when lightly touched.

Cool the muffins on a wire rack. Store in a sealed container at room temperature for up to three days.

I LOVE these muffins. So moist and tasty! I reduced the sugar to a quarter cup and they still taste great. I store them in the fridge and heat them up before popping them in my mouth! So so good and gluten-free!

Top 8 almond flour muffins recipes from across the web

The most viewed almond flour muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Almond Flour Banana Bread

Keto Blueberry Muffins

Cream Cheese-Filled Banana Muffins

Roasted Strawberry Almond Flour Muf...

Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins

Chocolate Chip Almond Flour Muffins

Gluten-Free Pumpkin Muffins

Top 8 almond flour muffins recipes from across the web

The most viewed almond flour muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Flour Banana Bread

Keto Blueberry Muffins

Cream Cheese-Filled Banana Muffins

Roasted Strawberry Almond Flour Muf...

Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins

Chocolate Chip Almond Flour Muffins

Gluten-Free Pumpkin Muffins

The most viewed almond flour muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine