Almond Flour Muffins
This easy almond flour muffins recipe makes a delicious and low carb healthy breakfast or snack!
Servings: 12 mini muffins (or 4 large)
Ingredients
- 1 cup almond flour (120g)
- 3 tbsp powdered sugar or erythritol (20g)
- 1/4 cup water (60g)
- 1 egg or flax egg
- 1/2 tbsp baking powder
- 1/4 tsp salt
Cinnamon Sugar Coating (optional)
- 1/4 cup granulated sugar or sugar free sweetener (50g)
- 1 tbsp ground cinnamon (3g)
Instructions
- Preheat the oven to 350 F. Grease a regular or mini muffin tin. Stir dry ingredients well, then stir in wet to form a batter. Spread into the greased tins. Bake 10 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean. Go around the sides with a small knife, then pop muffins out onto a plate. Stir cinnamon and sugar together, if using. Coat muffins in the cinnamon sugar, then serve and enjoy. For optimal freshness, refrigerate leftovers up to five days or freeze for up to a month.View Nutrition Facts
Video
Notes
Readers also love these almond flour based Keto Blueberry Muffins.
Nutrition
Serving: 1muffin | Calories: 54kcal | Carbohydrates: 2g | Protein: 3.5g | Fat: 4.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 1mg | Fiber: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 9mg