Healthy Almond Muffins
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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?
- Measuring spoons
- Measuring cups
- Liquid measuring cups
- Mixing bowls
- Muffin tin
- Spatula
What ingredients will I need to make this healthy snack?
- Eggs
- Coconut oil
- Maple Syrup
- Almond flour
- Baking powder
- Baking soda
- Almond extract
- Sliced almonds
- Salt
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!
Healthy Almond Muffins
Make these healthy muffins that pack all of the flavor of an almond croissant!
Ingredients
- 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
Instructions
- 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!
Notes
** If you use the low carb sweetener there will be 3g net carbs per muffin – this is total carb – fiber – sugar alcohol.
jessica says
i’m out of maple syrup ☹️ can i sub coconut sugar or cane sugar instead? or does it need more liquid? v excited to try these! thx ❤️
Madeline says
I haven’t tried but I think subbing with either type of sugar and then 1/4 cup of milk for the liquid 🙂
Sharon says
I’m out of almond extract but this looks great!
Roseanne Fagan says
Just finished making my 2nd batch! They are very moist and yummy! My husband is diabetic and the muffins meet the restrictions! Yours look a bit darker in texture than mine. Could it be the maple syrup? I used sugar free syrup. Also, it looks like you sprinkled almonds on top—I followed the recipe and didn’t really look at pic. Mine didn’t look as pretty!!! Did you add cinnamon? Just curious! Thanks!! Stay well!
Madeline says
Yay! So glad you are both enjoying them!! Its probably the sugar free syrup. Those are usually made with artificial sweeteners that don’t brown the same way as the traditional syrup. I added almonds and a sprinkle of coconut sugar on top to make them pretty for photos, but doesn’t change the taste!
Alexa says
These are the most addictive muffins I’ve ever tasted! Incredibly easy and so delicious! I would recommend this recipe to every and anyone 😋
★★★★★
Madeline says
WOOO thank you! I totally agree 🙂
Kellie L. says
I didn’t have any almonds on hand but made them anyway for breakfast. Delicious! Will definitely make again!
★★★★★
Madeline says
ah YAY! I want to make them again but add blueberries or chocolate chips!
Tomoko says
Sooooo delish!! Mine were a bit too wet on the bottom, though — each muffin looked kinda “greasy” on the bottom 1/4 of it. Any suggestions on how to keep this from happening next time?
Madeline says
So glad you enjoyed!! Hmmm I haven’t had that problem but cold be something to do with the coconut oil being too warm when the batter was made or the batter being too wet. Perhaps try cooling to the oil before mixing or adding an extra 1/4 cup or so of flour. Every almond flour is different so that could be a part of the problem
Tomoko says
I cooled the coconut oil and added a little extra almond flour (it was the last of it), and it turned out great this time!
★★★★★
Madeline says
Ah yay!!! that makes me so happy. Thank you for following up!!
Tanya says
These were eaten so quickly!
I had to make a few substitutions. I used butter for the oil, cane sugar instead of syrup, and had to chop up my own almonds. I also doubled the almond extract bc I loveeee that flavor.
Came out great. Baked in 25min or slightly less in silicon cups.
★★★★★
Madeline says
YAY! Thank you for sharing and sharing the substitutes you made! That will definitely help people out!
Heidi VB says
These were a great base as an Easter cake! I baked in an 8×8 pan, adding orange zest and coconut! Added an orange glaze as I served. Simple, but flavorful! Thanks!
★★★★★
Madeline says
WOW that sounds amazing and so flavorful!! I think I need to copy that!
Bella says
These are delicious! I didn’t have sliced almonds so I added chocolate chips instead and a little cinnamon. I love the texture of these!
★★★★★
Madeline says
YUM! Love that addition!
Julie says
Almond croissants are my favorite treat if I duck into a bakery. In 2020 I have not been out and about so I got excited when I saw your post for these muffins! I’ve made them 4 times and I LOVE them! So do my kids and everyone I’ve shared them with! Thank you!
★★★★★
Madeline says
so glad to hear that!! I LOVE almond croissants too. Thank you for sharing!
Erin says
I was craving almond extract one morning and found this recipe. I did not put in almonds, I doubled the extract(!), and I used oat flour instead of almond flour. I’ve made these twice this week! Sooo good. Love almond!!
★★★★★
Madeline says
love that! sounds so good!