Almond Flour Gluten-Free Muffin Recipe

low-carb muffins
Photo © Judy Barnes Baker
Total Time: 30 min
Prep Time: 15 min
Cook Time: 15 min
Servings: 12

Nutrition Highlights (per serving)

126 calories
8g fat
12g carbs
3g protein
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Nutrition Facts
Servings: 12
Amount per serving  
Calories 126
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 8g  
Includes 6g Added Sugars 12%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 43mg 3%
Iron 1mg 6%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These versatile almond flour muffins can be the basis for many of your favorite gluten-free muffin variations including blueberry, made with fresh or frozen fruit, or any flavor you desire when made with all-fruit jam like apricot.

In addition to muffin tins, muffin top pans and Yorkshire pudding pans can be used to make plain muffins with a larger diameter (about 4 inches wide) that can be split and toasted or even used for sandwiches. Muffin top pans are very shallow, whereas Yorkshire pudding pans are about 1 inch deep or so. The problem with these pans is that they usually only have four wells, so you would need multiple pans to bake the batter in one go.

Note that although there is some agave syrup added to the mix, these muffins are still lower-carb because they swap out the traditional flour for almond flour. The agave goes a long way in making these muffins taste great.


  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 4 large eggs (room-temperature beaten)
  • 1/3 cup water
  • 5 tablespoons agave syrup


  1. Heat oven to 350F.

  2. Lightly coat a 12-cup muffin tin with cooking spray. Or you can use muffin top pans or Yorkshire pudding pans if you like.

  3. In a large bowl, whisk together almond flour, baking powder, and salt until well mixed.

  4. In a separate medium bowl, mix together applesauce, eggs, water, and agave syrup. Mix thoroughly but don't overmix because this can cause a phenomenon known as "tunneling" (see below).

  5. Using a scoop, portion muffin batter into the pan of choice, filling about 1/2 to 2/3 full. Bake about 15 minutes. Use the toothpick test to determine doneness.

  6. Remove from oven, wait five minutes and invert muffins onto a wire rack. Muffins can be eaten warm or at room temperature.

Tunneling in Muffins

Tunneling, or the appearance of channels or air pockets, in the crumb of a muffin, can occur when the batter is overmixed. If possible, use only 15 to 20 light hand strokes with a wooden spoon when combining the liquid and dry ingredients.

Favorite Variations

  • Blueberry muffins: Fold in 1 cup fresh or frozen blueberries (do not thaw if using frozen berries) as the last step in the mixing process right before transferring the batter to the pan. Make sure to use a light hand when blending in the blueberries so as not to bruise them, otherwise you'll end up with purple muffins.
  • Apricot muffins: For apricot muffins, place 1 teaspoon all-fruit apricot jam on each muffin and push it in slightly (it will sink more during baking).  Any flavor all-fruit jam can be used. 
  • Of course, the number of calories and other nutritional information will change (but not by much) if blueberries or all-fruit jams are added to the basic muffin recipe.

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