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Fluffy Almond Flour Muffins

These delicious and fluffy muffins are made with almond and coconut flour, perfect for a gluten-free and low-carb diet. Customize them with your favorite mix-ins for a delightful treat any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Low-Carb
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups blanched almond flour Provides a subtle nutty flavor and fluffiness; using blanched gives a finer texture.
  • 1/4 cup coconut flour Enhances the muffin's sweetness and absorbs moisture well.
  • 1 teaspoon baking powder Gives your muffins a lift.
  • 1/2 teaspoon baking soda Works in tandem with the baking powder to create a lighter texture.
  • 1/4 teaspoon salt Balances sweetness and enhances flavors.
Wet Ingredients
  • 3 large eggs (room temperature) Essential for binding and moisture; always use room temperature eggs.
  • 1/3 cup maple syrup or honey (or 1/4 cup erythritol for a low-carb version) Sweetens the muffins; choose depending on your dietary needs.
  • 1/3 cup unsweetened almond milk Keeps the batter moist.
  • 1/4 cup melted coconut oil or butter For richness; melted coconut oil creates a delightful flavor.
  • 1 1/2 teaspoons vanilla extract Adds that warm, comforting flavor.
Optional Ingredients
  • 1/2 teaspoon cinnamon or lemon zest For an added flavor twist.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with oil or butter.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt until well combined and no clumps remain.
  3. In a separate bowl, beat the eggs until smooth. Add in the maple syrup or chosen sweetener, almond milk, melted coconut oil or butter, and vanilla extract. Whisk until fully combined.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; do not overmix to keep them fluffy.
  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. A cookie scoop works wonders for even distribution.
Baking
  1. Bake for 18 to 22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  2. Allow to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store your muffins in an airtight container at room temperature for up to 3 days or in the fridge for a week. They also freeze well for up to 2 months.