They freeze well, so you can make a double batch. They’re perfect for breakfast or as a quick and filling snack! These muffins are easy to make, light, and fluffy. They’re perfect for breakfast, and my kids also like having them in their lunch boxes. I often double the recipe to ensure I have plenty of them in the freezer. You can quickly defrost them in the microwave. Almond flour bakes beautifully when combined with eggs, a sweetener, and a leavening agent. It produces baked goods comparable in texture and flavor to traditional baked goods.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Sour cream: Please use full-fat sour cream. Sweetener: I use stevia. You can use a granulated sweetener instead, including sugar, if you don’t mind the carbs. Vanilla extract: It’s best to use the real thing - pure vanilla extract. Orange zest: It greatly enhances the muffins’ flavor, so please don’t skip it. Almond flour: I use blanched, finely ground almond flour. I don’t recommend using coarse almond meal in this recipe. Sea salt: Just ¼ teaspoon. Baking soda: You can replace it with 2 teaspoons of baking powder (gluten-free if needed).
Mix everything in one bowl, starting with the liquid ingredients and then adding the dry. One of the best things about gluten-free baking is that you don’t need to worry about over-mixing the gluten, so you can use one bowl and mix until smooth. Bake the muffins for about 20 minutes in a 325°F oven. Cool them before serving. You can dust them with a powdered sweetener to make them look prettier.
Use Foil or Parchment Liners
It’s best to use foil or parchment liners, not standard paper liners. In my experience, these muffins sometimes stick to paper liners, even well-greased ones, but they don’t stick to greased foil or parchment liners. As you can see in the photo below, it’s easy to remove foil liners: They are delicious just as they are, but you can cut them in half and top them with any of the following:
Unsalted butter, as shown in the photo below Peanut butter Almond butter Walnut butter Keto hazelnut spread Cream cheese
If you’d like to turn them into cupcakes, you can frost them with cream cheese frosting, yogurt frosting, or chocolate whipped cream.
