Almond Flour Muffins 6 Ingredients

Want more almond flour recipes? Try almond flour cake, almond flour cookies, and almond flour brownies. Although I have a few almond flour muffin recipes here (hello, almond flour blueberry muffins, almond flour banana muffins, and almond flour pumpkin muffins), I have yet to create a simple one- until now. These may be my favorite because they taste like any good muffin!

Why I love this recipe

Ridiculously simple. Made in just one bowl and ready in 25 minutes, they need just six ingredients to make. Perfect texture and flavor. They are light and fluffy and moist in the middle. In terms of taste, they are buttery and sweet with no evident almond flavor. Easy to customize. You can jazz them up or flavor them in a plethora of ways. Versatile. They make a fabulous snack, dessert, or even a cheeky breakfast!

Ingredients needed

Almond flour. You must use blanched almond flour, not almond meal. The latter will yield a heavy and dense muffin, much darker in color. Also, choose a good quality almond flour to avoid any grittiness. Baking powder. Gives the muffins some rise and fluffiness. Salt. Brings out the natural sweetness of the muffins. Granulated sweetener of choice. To keep the carbs down, I like allulose or monk fruit sweetener. If you don’t follow a lower carb, you can use coconut sugar, white sugar, or even brown sugar. Eggs. Room temperature eggs, not refrigerated ones. Butter. Unsalted and melted butter. You can also use melted coconut oil. Vanilla extract. Optional, but if you like a subtle vanilla flavor, 1/2 teaspoon is plenty. Milk of choice. I used unsweetened almond milk, but use any milk you prefer.

Crumble Topping

Almond flour and coconut flour. The combination of almond and coconut flour will yield a tender and delicious crumb topping. Granulated sweetener of choice. Again, you can use either of the sweeteners used in the muffins. Chopped nuts. I used chopped walnuts, but pecans or other nuts are also great. Cinnamon. Adds a delicious flavor! Melted butter. Obviously, ALL the best crumble toppings are buttery and delicious. Powdered sugar icing. I used my keto powdered sugar and mixed it with water, to drizzle over the tops of the muffins. Of course, if carbs aren’t an issue, use standard confectioners sugar.

How to make almond flour muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1—Make the batter. Start by mixing together your almond flour, baking powder, and salt and setting that aside. Add the rest of your ingredients to a large bowl and stir together until smooth and combined. Gently fold through the dry ingredients until just combined. Step 2- Assemble. Transfer to a 12-count muffin tin covered in muffin liners. If adding the crumble topping, sprinkle 1-2 tablespoons onto the tops of each muffin (there will likely be some leftovers). Step 3- Bake the muffins for 22-25 minutes, or until a toothpick comes out the center clean. Let the muffins cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Arman’s recipe tips and variations

Skip the topping. Just be sure to smooth the tops of each muffin to ensure they cook nicely. Only use almond flour. Do not substitute the almond flour for another flour. I have not tested this and cannot vouch for the results. Make them vegan. Some readers have had success replacing the eggs with an egg replacer. Again, I have not tried it personally, so I cannot vouch for it. Add mix-ins. Chocolate chips, pumpkin puree, lemon zest, berries, or shredded zucchini are all fabulous ideas. Use liquid sweeteners. Honey and maple syrup can replace the granulated sweetener. Of course, these add extra carbs in the form of natural sugars.

Storage instructions

To store: As muffins are moist in the middle, I recommend you store them at all times in an airtight container in the fridge. They will keep well for one week. To freeze: Place muffins in a ziplock bag and store in the freezer for up to 6 months.