Almond Flour Muffins

(from cmcothron47’s recipe box)

Almond flour banana muffins– Make my low carb banana bread but bake it in muffin liners instead of a loaf pan. 
Chocolate Chip Muffins– Fold through 1/4 cup of chocolate chips into the batter and reserve a few to top the muffins with. 
Zucchini Muffins– Add 1/4 cup shredded zucchini into the batter. 
Pumpkin muffins– Replace 1 tablespoon of milk with 2 tablespoons of pumpkin puree. 

Source: Yummly (from RecipeThing user greenfood)

Prep time: 5 minutes
Cook time: 22 minutes
Serves 12 people

Ingredients

  • For the muffins
  • 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
  • For the streusel topping
  • 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
  • Icing drizzle
  • 1/4 cup sugar free powdered sugar
  • 1-2 tablespoon water

Directions

  1. Preheat the oven to 180C/350F. Grease a 12-count muffin tin with muffin liners and set aside.

  2. Start by preparing your streusel topping. Add all the ingredients into a mixing bowl, and mix together, until a crumble remains. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Once cooled, make your icing by whisking together the powdered sugar with water. Drizzle over the top of each muffin.

  7. Serving: 1muffin | Calories: 197kcal | Carbohydrates: 9g | Protein: 8g | Fat: 18g | Sodium: 202mg | Potassium: 17mg | Fiber: 6g | Vitamin A: 225IU | Calcium: 112mg | Iron: 1mg | NET CARBS: 3g

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