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.
- 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.
- 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)
- 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