Lemon Almond Flour Muffins
Indulge in these delightful Lemon Almond Flour Muffins, perfect for a quick breakfast or a satisfying snack. With a moist and tender crumb, these muffins are not only low in carbs but also gluten-free, making them a great choice for those with dietary restrictions. The combination of creamy butter, nutty almond flour, and fresh lemon and vanilla extracts creates a deliciously fragrant treat. Best of all, these muffins can be made in under an hour, making them an ideal addition to your busy day. Enjoy them warm or packed for on-the-go nutrition!
16
Servings
160
Calories
7
Ingredients
Ingredients
Butter
250 ml (softened)
Splenda sugar substitute
250 ml (granulated)
Eggs
5 (large, at room temperature)
Almond flour
500 ml (sifted)
Baking powder
5 ml (sifted with almond flour)
Lemon extract
5 ml (none)
Vanilla extract
5 ml (none)
Instructions
1
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit) and grease a standard muffin tin or use paper liners.
2
In a large mixing bowl, cream together the softened butter and Splenda until light and fluffy, about 3-4 minutes.
3
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4
In a separate bowl, combine the sifted almond flour and baking powder.
5
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
6
Mix in the lemon and vanilla extracts, ensuring everything is thoroughly blended.
7
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
8
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
9
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
12g
Fat
5.6g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
Are Lemon Almond Flour Muffins gluten-free?
Yes, these muffins are naturally gluten-free because they use almond flour instead of wheat-based flour.
How many carbohydrates are in each muffin?
Each muffin contains approximately 5.6g of carbohydrates, making them a low-carb option.
Can I substitute Splenda with another sweetener?
Yes, you can use other granulated sugar substitutes like erythritol or monk fruit, though the sweetness level may vary.
What is the baking temperature for this recipe?
The muffins should be baked at 175 degrees Celsius or 350 degrees Fahrenheit.
How many muffins does this recipe make?
This recipe is designed to yield 16 standard-sized muffins.
Do I need to sift the almond flour?
Yes, sifting the almond flour with the baking powder ensures a lighter texture and prevents lumps in the batter.
Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent than almond flour and cannot be swapped at a 1:1 ratio.
How much protein is in one muffin?
Each muffin provides approximately 5g of protein.
Are these muffins sugar-free?
Yes, they are considered sugar-free as they use a granulated sugar substitute instead of traditional sugar.
How long do these muffins need to bake?
They typically require about 30 minutes in the oven, or until a toothpick comes out clean.
Can I use oil instead of butter?
You can use melted coconut oil or a neutral oil, but the butter contributes to the specific moist crumb and flavor profile.
Why must the eggs be at room temperature?
Room temperature eggs emulsify better with the creamed butter and sweetener, leading to a smoother batter.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these muffins for later?
Yes, these muffins freeze well for up to 3 months when stored in a freezer-safe bag or container.
Are these muffins keto-friendly?
Yes, the low carbohydrate count and high fat content make them very suitable for a ketogenic diet.
Can I add fresh lemon zest to the recipe?
Absolutely, adding the zest of one lemon will enhance the citrus fragrance and flavor significantly.
How full should I fill the muffin tin cups?
You should fill each muffin cup about 2/3 full to allow space for the muffins to rise.
What is the calorie count per muffin?
Each muffin contains 160 calories.
Can I add blueberries to this recipe?
Yes, folding in fresh or frozen blueberries before baking is a delicious variation.
What size eggs should I use?
The recipe calls for 5 large eggs.
Do I have to use paper liners?
No, you can grease the muffin tin directly with butter or non-stick spray if you prefer not to use liners.
Can I use almond extract instead of lemon extract?
Yes, substituting lemon extract with almond extract will give the muffins a more intense nutty flavor.
What is the fat content per serving?
Each muffin contains approximately 12g of fat.
How do I know if the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few dry crumbs, they are done.
Should I cool the muffins in the pan?
Allow them to cool in the pan for a few minutes to set, then transfer them to a wire rack to prevent the bottoms from getting soggy.
Can I use almond meal instead of almond flour?
You can, but the texture will be slightly coarser and darker as almond meal includes the skins.
Is baking powder necessary for this recipe?
Yes, baking powder provides the necessary lift since almond flour is heavier than wheat flour.
Can I make mini muffins with this batter?
Yes, but you will need to reduce the baking time to approximately 12-15 minutes.
Is there a dairy-free alternative for the butter?
You can use a vegan butter substitute or coconut oil to make the recipe dairy-free.
Can I add poppy seeds?
Yes, adding a tablespoon of poppy seeds is a great way to turn these into Lemon Poppy Seed muffins.