Almond Flour Blueberry Muffins Recipe: Low Carb Breakfast or Snack

Learn how to bake healthy, low carb almond flour blueberry muffins with this delicious recipe that’s perfect for a wholesome breakfast or snack.

Need a nutritious and delicious way to start your day? This blueberry muffins recipe is the perfect option for a quick meal or snack on the go. Not only is it made without sugar, this low carb breakfast idea is also keto friendly. Therefore, it’s a great sugar free meal choice that doesn’t come with a late morning sugar crash. Because these muffins are made with almond flour and coconut flour, these flourless muffins without banana are also a great gluten free breakfast option.

Not big on breakfast? You can also enjoy these tasty, homemade muffins for brunch or a protein filled midday snack. They also make a healthy treat for kids that won’t leave them bouncing off the walls.

Almond Flour Blueberry Muffins

Muffins are a versatile food. They are perfect for breakfast, brunch, a snack or dessert. Sure, muffins have fruit, but they are often filled with refined flours and refined sugars. Simply swapping out white flour for almond flour won’t yield a light and fluffy muffin with much success.

Almond flour makes a great substitute for white flour or whole wheat flour, especially in almond flour blueberry muffins. However, the recipe will need some adjustments. When baking these homemade blueberry muffins with almond flour, I also used coconut flour in addition to the almond flour and added coconut oil.

Most muffins made without flour are flourless muffins without banana, but I wanted something more true to a blueberry muffin flavor and texture. I do enjoy banana muffins, but I really wanted the blueberries to star in this almond flour blueberry muffins recipe.

These no sugar almond flour blueberry muffins taste very similar to a traditional blueberry muffin. I love them for a healthy breakfast, but I’ve been known to enjoy one or two as a snack. They are protein packed, so they are a healthier snack and help with the afternoon slump.

What is the Difference Between Almond Flour and Regular Flour?

Regular white flour and whole wheat flour are made from different parts of the wheat plant. Almond flour is made from ground almonds. Almond flour is a great substitute for white or wheat flour for baking.

Is Almond Flour Healthier Than Regular Flour?

Yes, almond flour is healthier than regular flour. In addition to being gluten free, it also offers the following health benefits:

• One serving of almond flour has 5 grams of protein without adding cholesterol.
• Almond flour has vitamin E, magnesium, potassium, copper and phosphorus that white flour doesn’t have.
• There are 3 grams of fiber per serving. By contrast, white flour has 0.6 grams of fiber per serving.
• Almond flour is high in monounsaturated fatty acids.
• It has has a lower glycemic index than regular flour. Therefore, almond flour won’t cause high blood sugar spikes like white flour.
• Almond flour is gluten free.

Is Almond Flour Good for a Low Carb Diet?

Yes, almond flour is good for a low carb or keto diet. It is higher in fiber than regular flour, and it doesn’t cause blood sugar spikes. I prefer to use almond flour for flourless blueberry muffins because it’s higher in fiber.

How Does Almond Flour Affect Baking?

Almond flour is easier to bake with than other white flour alternatives. For many recipes, you can just use almond flour in the same amount as wheat flour or white flour.

Note, however, that no sugar almond flour blueberry muffins will be more dense than regular muffins. This is because the gluten in white flour helps make dough stretch. It also traps in more air, which raises the dough and makes it fluffy. Almond flour is high in fats, and fats are what make baked goods lighter. That’s also why I add coconut oil to my blueberry muffins in addition to the almond flour.

Does Almond Flour Go Bad?

Yes, almond flour can go bad. Before you make these homemade almond flour blueberry muffins, inspect your flour and smell it. Almond flour can go rancid, which will make it smell bad.

Generally, unopened almond flour will last about two to four months on the shelf. However, it will last from 6 to 12 months in the fridge or 1 to 2 years in the freezer. Once you open almond flour, store it in the fridge. It will last up to a year after you open it. As long as it doesn’t smell rancid, it is safe to use.

What is the Difference Between Almond Flour and Almond Meal?

To make almond flour, the almonds are blanched in boiling water to take off the skins. Then the almonds are ground and sifted into a fine flour that resembles wheat flour.

Almond meal, however, is made by grinding whole almonds with the skin. It has a coarser texture. For best results, use almond flour for these flourless blueberry muffins rather than almond meal. Almond flour and almond meal have a different texture, and almond flour will make these muffins light and fluffy like a traditional muffin.

What Kinds of Berries Can Be Used in Flourless Muffins?

I used fresh blueberries to make my flourless blueberry muffins recipe. However, either fresh or frozen berries can be used to make these flourless muffins without banana. You may also substitute other berries, such as raspberries or strawberries in place of the blueberries.

How Can I Make My Almond Flour Muffins Light and Fluffy?

Almond flour tends to get dense in baked goods, so I also used coconut flour for my flourless blueberry muffins. Coconut flour is a bit more finicky to bake with, but you can substitute part of the almond flour with coconut flour for lighter baked goods.

Almond flour doesn’t have gluten to act as a binder. Instead, this blueberry muffins recipe uses eggs to act as a binder.

These flourless muffins without banana have both baking soda and baking powder. Both of these substances help these homemade blueberry muffins rise and become more fluffy. You can also use double acting baking powder in the same amount as the regular baking powder. It will react when it gets when and again as you bake the flourless blueberry muffins.

Should Muffin Batter Be Thick?

If you’ve never made muffins you may be wondering what consistency your muffin batter should be or if your muffin batter should be thick. All muffin batter will be fairly thick, but the batter from this no sugar almond flour blueberry muffins recipe will be thicker than regular muffin batter.

How Do You Keep Muffins Moist After Baking?

To keep your homemade blueberry muffins moist after baking, line an airtight container with paper towels. Store your muffins in it on the counter.

Can You Freeze Blueberry Muffins Made Using Almond Flour?

Yes, these no sugar almond flour blueberry muffins freeze well. Let them cool completely. Then place in a freezer bag and freeze up to six months.

Almond Flour Blueberry Muffins Ingredients

To make blueberry muffins using almond flour, you will need the following ingredients:

• Almond flour
• Coconut flour
• Monk fruit sweetener (You can replace the monk fruit with white sugar if you don’t need sugar free muffins.)
• Baking powder
• Baking soda
• Coconut oil
• Sea salt
• Unsweetened almond milk
• Eggs
• Real vanilla extract
• Fresh blueberries

How to Make Almond Flour Blueberry Muffins With No Sugar

To make almond flour blueberry muffins, follow these steps:

1. Begin by preheating the oven to 325 degrees Fahrenheit.
2. While the oven preheats, beat the eggs in a medium sized bowl using either a whisk or a hand mixer.
3. Once the eggs are beaten, add the monk fruit sweetener to the bowl, along with the almond and coconut flour, unsweetened almond milk, vanilla extract, melted coconut oil, baking soda and baking powder. Stir the ingredients together just until they are moistened, taking care not to overmix the ingredients.
4. Now fold 3/4 cup of the blueberries into the muffin batter. Stir gently to incorporate the blueberries into the flourless muffin batter.
5. Next, line 12 of the muffin cups in a muffin pan with paper cupcake liners. Then evenly fill the muffin cups with the flourless blueberry muffin mix. Top the batter with the remaining 1/4 cup of fresh blueberries.
6. Finally, bake the flourless muffins in the preheated oven for 20 to 25 minutes. The homemade muffins are ready when the tops starts to brown and a toothpick inserted into the center comes out clean.
7. Once baked, allow the almond flour muffins to cool prior to eating.

Yield: 12 flourless blueberry muffins

Almond Flour Blueberry Muffins Recipe

Print

Learn how to bake low carb almond flour blueberry muffins with this delicious recipe that's perfect for a wholesome breakfast or snack.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 ½ cups almond flour
• ½ cup coconut flour
• ⅓ cup monk fruit sweetener
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ⅓ cup coconut oil, melted
• ¼ teaspoon sea salt, fine ground
• 1 cup unsweetened almond milk
• 4 large eggs
• 1 teaspoon real vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Beat the eggs in a medium sized bowl using either a whisk or a hand mixer.
3. Add the monk fruit sweetener, almond and coconut flour, unsweetened almond milk, vanilla extract, melted coconut oil, baking soda and baking powder. Stir the ingredients together just until they are moistened. Do not overmix.
4. Fold 3/4 cup of the blueberries into the muffin batter. Stir gently to incorporate the blueberries into the batter.
5. Line 12 muffin cups with paper liners. Then evenly fill the muffin cups with the flourless blueberry muffin mix. Top the batter with the remaining 1/4 cup blueberries.
6. Bake the flourless muffins in the preheated oven for 20 to 25 minutes. They are ready when the tops starts to brown and a toothpick inserted into the center comes out clean.
7. Once baked, allow the homemade muffins to cool prior to eating.

Notes

If you don't need these homemade blueberry muffins made using almond flour to be sugar free, you can substitute the monk fruit sweetener with white granulated sugar.

If you don't have paper cupcake liners, you can grease the muffin pan with either a nonstick cooking spray or olive oil.

Nutrition Information:

Yield:

12

Serving Size:

1 almond flour muffin
Amount Per Serving: Calories: 198Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 205mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 6g

More Breakfast Recipe Ideas

Be sure to try these other recipe ideas for breakfast:

• Zucchini Egg Cups Recipe
• Keto Sausage Biscuits Recipe
• Braided Apple Cinnamon Bread
• Oreo Waffles Recipe
• Cinnamon Pear Oatmeal Recipe
• Golden Milk Latte Recipe

This flourless blueberry muffins recipe originally appeared on Becca Ink.

For more recipe ideas, follow Soap Deli News on Facebook, Twitter, Pinterest and Instagram. Or subscribe to my newsletter.