Almond Flour Muffins

Light, fluffy muffins made with almond flour for a naturally gluten-free, low-carb treat. Topped with a crunchy streusel and finished with a sweet glaze, these versatile muffins are perfect for breakfast, snack, or dessert.

Total time: 1 h 2 min • Active: 54 min • Inactive: 8 min

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Ingredients

0.5833333332999999 cup butter
0.3333333333 cup coconut oil
0.5 cup mixed nuts
3 cup almond flour
2 tbsp coconut flour
1 tbsp ground cinnamon
3 tbsp granulated sweetener
2 tsp baking powder
0.25 tsp salt
0.5 cup granulated sweetener
3 ea egg
6 tbsp almond milk
0.25 cup confectioners sugar
2 tbsp water

Timeline

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Almond Flour Muffins

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Whisk together the dry ingredients.

Chop the mixed nuts until coarsely chopped.

Measure and melt 1/4 cup unsalted butter for the streusel topping.

Mix streusel topping ingredients until crumbly.

Measure and melt 1/3 cup butter or coconut oil for the batter.

Preheat oven to 180°C (350°F).

Whisk together the wet ingredients.

Fold the dry mixture into the wet mixture until just combined to make the muffin batter.

Divide the muffin batter evenly among the 12 lined muffin cups.

Sprinkle the streusel topping evenly over the filled muffin cups.

Bake the muffins in the preheated oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 10 minutes.

Whisk together the confectioners sugar and water to make the icing.

Transfer the muffins from the pan to a wire rack to cool completely.

Drizzle the prepared icing over the cooled muffins.

Store the muffins in an airtight container in the refrigerator for up to 1 week, or freeze in a zip-top bag for up to 6 months.

Line a 12-count muffin tin with paper liners and lightly grease them.

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Adapted from thebigmansworld.com