These Healthy Almond Muffins are the perfect paleo and grain-free breakfast or snack. They have all of the flavors of your favorite almond croissant, but with some cleaned up ingredients!
Grab a cup of coffee and a Healthy Almond Muffin to start your day!
I do my best work when I get a recipe request. Recently my friend Niki asked me, “Do you know of any good almond muffin recipes?” She was looking for the taste of an almond croissant but in muffin form.
Well, here you go, Niki! These Healthy Almond Muffins will have you thinking of Parisian cafes and almond croissants but as a paleo muffin. I highly recommend heating one of these up in the toaster over and enjoying it with your coffee!
What kitchen tools will I need to make these paleo muffins?
What ingredients will I need to make this healthy snack?
Let’s make some Healthy Almond Muffins!
Step 1: Preheat Oven and Line Muffin Tin
To begin, preheat the oven to 350F. Then, take a muffin tin and line 8 cups with liners, parchment paper, or grease with oil or butter.
Step 2: Mix the Batter
Next, whisk together eggs, coconut oil, maple syrup, and almond extract in a large mixing bowl. Then, in a separate mixing bowl combine almond flour, sliced almonds, baking soda, baking powder, and salt. Fold the dry ingredients into the wet and mix thoroughly.
Step 3: Bake the Muffins
Then, fill each of 8 muffin cups with about 1/4 cup of batter. Place in the oven and bake at 350F for 28 minutes. Remove from the oven and allow to cool before removing from the muffin tin.
Step 4: Enjoy!
How should I store these muffins?
Once prepared, store these muffins in the refrigerator. If you would like to enjoy a warm muffin, you can either reheat it in a toaster oven or slice in half and reheat in a frying pan on the stovetop.
Are these muffins low carb?
The original recipe is not, BUT I recently tried substituting the maple syrup with Lakanto Maple Syrup and it worked perfectly! I used Cronometer to check the net carbs using this method and each muffin comes out to 3g net carbs (total carb – fiber – sugar alcohol). Click here to see the nutrition info.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 4 eggs
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup (use Lakanto Maple Syrup for low carb alternative)
- 1/2 tsp almond extract
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sliced almonds + more for topping
- Preheat oven to 350F and line or grease 8 cups of a muffin tin
- In a large mixing bowl whisk together 4 eggs, melted coconut oil, maple syrup, and almond extract
- In a separet bowl combine almond flour, baking soda, baking powder, salt, and sliced almonds
- Fold dry ingredients into wet with a spatula
- Scoop about a 1/4 cup of batter into each of 8 muffin cups
- Place in the oven and bake at 350F for 28 minutes
- Remove from the oven and allow to cool fully and then enjoy!
** If you use the low carb sweetener there will be 3g net carbs per muffin – this is total carb – fiber – sugar alcohol.