This post may contain affiliate links. Please read my disclosure policy.
These muffins are vegan as well and so tasty. These muffins are also gluten-free because almond flour is glute-free. So, are you ready to learn why these are the most surprising almond flour muffins? Let’s get started!
What You Need For This Recipe
To make these low-carb almond flour muffins you need the following ingredients on your list:
- Almond flour
- Chia seeds
- Banana or banana protein powder
- Apple sauce
- Lemon juice
- Stevia
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Optional icing sugar (not on a low-carb diet)
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Almond Flour Muffins
- Preheat your oven to 350℉/175℃ before you start with the wet ingredients by mashing the banana with a fork. I only used one banana in this recipe. The riper the banana, the more banana flavor your muffins will get. If you do not want to use a banana, replace it with banana protein powder.
- Take about a scoop of banana-flavored protein powder and add water until you have a thick mixture (start with a tablespoon per scoop and add more if the mixture is too thick).
- Then add vanilla extract and lemon juice and stir it through the mashed banana before adding the apple sauce. Set this mixture aside.
- Now mix the dry ingredients in a big bowl. Start with the almond flour then add the chia seeds, stevia powder, baking powder, baking soda, and salt. Stir thoroughly to combine all the ingredients.
- Take the wet mixture, add it to the dry ingredients, and mix it with a fork or spoon. You will get a sticky solid batter. You can use an ice cream scoop to fill the muffin tin but a spoon will do use fine.
- I do not use any baking product to line the muffin tin. The batter goes straight into the tin but you can use paper muffin shapes if you like. They will come out easier when they are done.
- This recipe yields six muffins. Press the batter into the muffin tin and put the muffin tin in the oven for 20-25 minutes. Check with a toothpick to see if the almond flour muffins are done.
- Let them cool before taking them out of the tin. I use a cooling rack to let them cool completely before serving.
- You can sprinkle some icing sugar on the muffins which is optional and not low carb so omit it if you are on a low carb diet.
Low-Carb Almond Muffin Recipe
This recipe happened by chance as I made some homemade almond flour a couple of weeks ago and wanted to do something with it.
I love muffins so why not make a low-carb muffin recipe that is vegan as well? The ground rules are no dairy or eggs as they are vegan.
As I made a vegan chocolate muffin recipe before that was my starting point but including almond flour raised a different challenge in the mix.
Almond flour has no gluten and gluten holds baking goods together. As I made the chocolate muffin recipe with oats I had that challenge before.
What worked well in that recipe and in this recipe as well as using banana and apple sauce to bind all my ingredients together. I used apple sauce as a substitute for butter and added some great flavor to these muffins.
Note
Now before you read any further and will tell me that banana and apple sauce do not fit a low-carb diet the amounts used are low and the total carb count for this recipe is 7.9 grams per muffin.
Still, if you do not want to eat a banana you can replace it with vegan banana protein powder and water. The carb count will be done to 4.2 grams per muffin.
As I seem to be in a chia seeds phase I added some chia seeds to this recipe as well as they added a nice crunch when you take a bite.
The combination of low-carb almond flour, lemon, chia seeds, banana, and apple sauce will give you some great flavors in a solid muffin.
You can eat it for breakfast, lunch, afternoon tea, or even as a dessert.
Besides baking powder and baking soda, I haven’t used any raising agent like flax seeds or aquafaba. This worked well and your recipe can do without it at least in this recipe.
How To Store Low Carb Muffins
You can store these almond flour muffins in the following way:
- Store them in a cookie jar if you want to eat them the same or the next day
- A plastic zip lock bag in the fridge if you are going to eat them within three days
- A zip lock bag and in the freezer if you want to enjoy them longer than a week
Almond Muffins Ingredient Options
There are a lot of options that you can add to these muffins:
- Chocolate powder – if you love chocolate, you can add a ¼ cup of chocolate powder to the dry ingredients
- Protein powder – if you use vegan protein powder you can also add protein powder to the dry ingredients. About 1 to 2 tablespoons will do just nicely to increase the level of protein in these muffins. As you can also eat protein powder on a low-carb/keto diet you can add it as well
- Lime juice – instead of lemon juice, you can also use lime juice as well. Especially if you like a more sour taste, lime will be great in this recipe
- Berries – if you love berries just add some raspberries or blueberries to the banana and apple sauce mix. It will also give great color to your muffins
More Muffin Recipes
If you love these muffins take a look at these easy recipes as well:
- Pumpkin muffins
- Banana muffins with raspberry
- Yogurt blueberry muffins
- Chocolate banana muffins
- Banana chocolate chip muffins
- French toast muffins
Made a recipe please tag @thetortillachannel on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS IN YOUR INBOX!
This post may contain affiliate links. Please read my Privacy Policy for more information.
Almond Flour Muffins
Almond flour muffins are low-carb muffins that fit perfectly in a keto diet or a vegan or plant-based diet. A great recipe for muffin lovers.
Ingredients
- 1 cup almond flour
- 1 banana
- 100-gram apple sauce
- 2 tablespoons lemon juice
- 2 tablespoons chia seeds
- 2 teaspoon stevia
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Pre heat your oven to 350℉/175℃
- Mash banana with a fork. Then add vanilla extract and lemon juice.
- Stir it through the mashed banana before adding the apple sauce. Set this mixture aside.
- Mix the almond flour, chia seeds, stevia powder, baking powder, baking soda and salt in a bowl
- Add the wet to the dry ingredients and mix it through with a fork or spoon into sticky solid batter
- Scoop batter into muffin tin and let it bake for 20-25 minutes
- Check with a tooth pick to see if the almond flour muffins are done
- Let them cool before taking them out of the tin
- Optionele sprinkle some icing sugar on the muffins (omit if you are on a low carb diet)
Notes
If you do not want to use apple sauce you can replace it with (vegan) butter the carb count will go down to 2.4 grams per muffin.
Click To Play Recipe Video
Shop This Recipe
Nutrition facts
Calories: 56; Fat: 2.4g; Carbs: 7.9g; Protein: 1.3g; when using banana Calories: 57; Fat: 2.6g: Carbs: 4.2g; Protein: 4.4g; when using vegan protein powder
Did you make this recipe?
Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel
2 Comments
judy
05/17/2019 at 3:26 pmHow much Stevia is used?
Mireille
05/17/2019 at 4:11 pmJudy, 2 teaspoons Stevia is used in this recipe.