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Almond Flour Muffins

Simple and tender almond flour muffins sweetened with applesauce and erythritol, perfect for a quick grab-and-go breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/4 cup erythritol A sugar substitute
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsweetened applesauce Adds moisture and sweetness
  • 1/2 cup unsweetened almond milk
  • 2 large eggs Bind and lift the muffins
  • 1 teaspoon vanilla extract For flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a medium bowl, combine almond flour, erythritol, baking powder, cinnamon, and salt. Stir until evenly mixed.
  3. In a second bowl, whisk together applesauce, almond milk, eggs, and vanilla until smooth and uniform.
  4. Pour the wet mixture into the dry mixture and stir until just combined, avoiding overmixing.
  5. Divide the batter into the muffin cups, filling each about 2/3 full.
  6. Bake for 15-20 minutes until a toothpick inserted comes out clean.
  7. Let the muffins cool in the tin for a few minutes before removing them.

Notes

Store muffins in a sealed container in the refrigerator to maintain moisture. Reheat briefly before serving.