Best 3 Almond Flour Cake Muffins Recipes

Indulge in a delightful culinary journey with our collection of almond flour cake muffins, crafted to perfection with a symphony of flavors and textures. Embrace a healthier alternative to traditional flour-based muffins, as almond flour takes center stage, delivering a moist, tender crumb and a symphony of nutty notes in every bite. Savor the classic Almond Flour Cake Muffins, boasting a moist and fluffy texture, delicately complemented by a hint of vanilla and crowned with a delectable crumb topping. For a burst of citrusy goodness, embark on the Orange Almond Flour Muffins adventure, where vibrant orange zest dances harmoniously with the almond flour, resulting in a delightful treat that brightens up your day. Chocolate lovers will revel in the decadence of the Chocolate Almond Flour Muffins, where rich cocoa powder harmonizes with almond flour, yielding a moist and fudgy muffin that satisfies every craving.

Here are our top 3 tried and tested recipes!

ALMOND FLOUR MUFFINS

Almond Flour Muffins image

These almond flour muffins are moist, fluffy, and make the perfect keto dessert! Made in just one bowl, they are ready in 25 minutes!

Provided by Arman

Categories Dessert

Time 27m

Number Of Ingredients 15

Ingredients

2 1/2 cups almond flour (blanched almond flour, not almond meal)
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sweetener of choice (erythritol or monk fruit sweetener)
3 large eggs
1/3 cup butter (melted (can also use melted coconut oil))
6 tablespoon milk of choice (I used unsweetened almond milk)
1/2 cup almond flour
2 tablespoon coconut flour
1/2 cup chopped nuts of choice (I used chopped walnuts)
1 tablespoon cinnamon
3 tablespoon granulated sweetener of choice
1/4 cup melted butter
1/4 cup sugar free powdered sugar
1-2 tablespoon water

Steps:

Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.
Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.
In a small bowl, add your almond flour, baking powder, and salt and mix well. Set aside. In a separate bowl, add the sweetener, eggs, milk, and melted butter, and whisk together, until smooth and glossy.
Gently add the dry ingredients into the wet ingredients and fold them in, until smooth and combined. Distribute the muffin batter evenly amongst the muffin tin. Sprinkle with the crumble topping over each one.
Bake the muffins for 22-25 minutes, or until a skewer comes out clean. Remove from the oven and let cool in the muffin pan for 10 minutes, before transferring to a wire rack to cool completely.
Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 9 g, Protein 8 g, Fat 18 g, Sodium 202 mg, Fiber 6 g

ALMOND FLOUR BLUEBERRY MUFFINS

Almond Flour Blueberry Muffins image

These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.

Provided by Take Your Health Back Now!

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups finely ground almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup frozen blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g

ALMOND FLOUR CAKE/ MUFFINS

Almond Flour Cake/ Muffins image

Make and share this Almond Flour Cake/ Muffins recipe from Food.com.

Provided by Aleida Sanderson-Ba

Categories Quick Breads

Time 1h15m

Yield 1 cake

Number Of Ingredients 7

Ingredients

250 ml butter
250 ml Splenda sugar substitute
5 eggs
500 ml almond flour
5 ml baking powder
5 ml lemon extract
5 ml vanilla extract

Steps:

Cream butter and Splenda.
Add eggs, one at a time, beating after each.
Mix flour with baking powder in separate bowl.
Add flour a little at a time to egg mixture while beating.
Add extracts, beat again.
Pour or scrape with spatula into greased 22.
5 cm cake pan.
Bake at 175 degrees Centigrade, for 50 to 55 minutes.
Recipe is much better as muffins.
You get about 16 muffins and they bake for 30 minutes.

Tips:

Choose almond flour with a fine texture: This will ensure that your muffins have a smooth and even crumb.

Use fresh baking powder: Old baking powder can cause your muffins to be dense and heavy.

Do not overmix the batter: Overmixing can make your muffins tough.

Fill your muffin cups only 2/3 full: This will prevent the muffins from overflowing.

Bake the muffins until a toothpick inserted into the center comes out clean: Overbaking can dry out the muffins.

Conclusion:

These almond flour muffins are a delicious and healthy way to start your day. They are gluten-free, grain-free, and low-carb, making them a great option for people with dietary restrictions. They are also packed with protein and fiber, which will keep you feeling full and satisfied. So next time you are looking for a quick and easy breakfast or snack, give these almond flour muffins a try.