Low-Carb, Gluten-Free Apricot Muffins With Almond Flour
About Almond Flour Muffins
These muffins are low in carbs, low in sugar, and gluten-free. They do have a different texture than muffins that are made with regular flour and sugar, but they are very flavorful, nonetheless. I took a basic almond flour recipe and made a few changes to make it moist and sweet, even though there isn't any white sugar in the recipe. The only sugar is a little sprinkling on top.
Notes
- Almond flour must be weighed, not measured, because one cup of almond flour is not the same as one cup of flour.
- The original recipe called for almond milk, which you could certainly use, but I like buttermilk because it gives more taste and moisture. I never have buttermilk, so I just use the amount of milk called for, add one teaspoon of white vinegar, and let sit for five minutes. It never fails.
- The original recipe called for two tablespoons of honey, which you could also use, but I wanted some fruit, so I used three tablespoons of apricot preserves instead. Use preserves rather than jelly so you get a little bit of the fruit. You could switch up preserve flavors, if you like.
- I added 1/2 cup of Truvia brown sugar. You could use whatever brand of brown sugar substitute you like. The brown sugar also adds to flavor. Anything that adds more flavor is good.
- I also added a dash of salt to cut the sweetness, which the original recipe didn't call for.
- Optional: I topped the muffins with a sprinkle of raw sugar, which gave it just a little sweetness and crunch on top.
Cook Time
Ingredients
- 8 ounces almond flour (must be weighed)
- 1/2 teaspoon baking soda
- Dash salt
- 3 eggs, slightly scrambled
- 1/2 cup truvia brown sugar, packed
- 1/4 cup buttermilk
- 3 tablespoons apricot preserves
- 1 teaspoon lemon juice
- Sprinkle raw sugar (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, use a whisk to mix the almond flour, baking soda, and salt. Add the eggs, sugar, buttermilk, lemon juice, and apricot preserves.
- Spoon the batter into greased muffin tins and top with an optional sprinkle of raw sugar or turbinado cane sugar.
- Bake for 14 to 17 minutes, depending on your oven. Enjoy!
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© 2020 Rachel L Alba
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Comments
Hi Donna, There is a difference in texture, they are more dense and there is a little nuttiness. I got two different responses when I googled how to exchange flour for almond flour. One said to weigh the almond flour and another said to use 1 cup of regular flour for 1 cup of almond flour but to increase the amount of baking powder and/or baking soda to accommodate the heavier weight of the almond flour. I weighed the almond flour and used the same amount of baking powder. You can do both if your want or choose which one you think would suit you best. Let me know which one you liked best. Hope you and your family are safe with this pandemic.
Blessings to you.
Hi Pamela. Thank you for visiting and for your nice comments. I even used almond flour instead of regular flour in chocolate cookies and they came out really good.
Blessings to you.
Hi Rachel - these muffins look and sound delicious! Can you taste the nuttiness from the almonds in this muffin recipe? Do you have a conversion if I wanted to use basic flour instead? Thanks for sharing!
These muffins sound abslutely delicious. I think the recipe sounds good also and I will get some almond flour soon. Thank you Rachel for this recipe.
Thanks Peggy. I had almond flour for a long time looking for things to do with it. I'm glad you like this recipe.
Blessings to you.
Your recipe for the almond flour muffins sounds good. I just happen to have almond flour in our home. Thanks!
Hi Linda. Thank you for always being encouraging to me. I love apricot preserves, but you can use what ever flavor you like. I always like the notes attached to other recipes so I thought other people might like them too. Stay safe with your family and I wish you many blessings.
Hi Peachy. I don't see my first response so here goes again. They do look a little burnt, that's due to the almond flour being darker then white flour. If you try to take them out of the oven while they are still light, the inside won't be done. Thank you for your visits and comments. Stay safe and many blessings to you.
Hi Peachy. You are right, they do look a bit burnt. It's due to the fact that the almond flour is much darker then the white flour. If you don't want them to look dark and take them out too soon, the inside might not be done. I appreciate your visits and comments.
Many blessings to you and stay safe
Hi Citrangada Thanks for your visit and comments. Just keep in mind the almond flour gives them a different texture then you are used to in regular flour muffins. These have a great flavor though. Stay safe and many blessings to you.
I like the idea of adding apricot preserves and brown sugar to the recipe. I think that would create a lovely taste. Thank you for sharing the recipe, Rachel. I appreciate the notes, too.
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these muffis look a bit burnt on the sides but i do.not mind crispy and soft texture muffins.
great recipe
This sounds interesting and delicious. I do bake muffins but have never tried it with almond flour. Would love to try this.
Thank you for sharing this wonderful recipe.
Hi Liz, Thank you for your visit and comment. I appreciate it.
Blessings to you.
These sound delicious and healthier than standard options. I especially appreciate the way you explain the changes you made to the recipe.
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