Low Carb Muffins Recipe

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I love these low carb muffins simply because they are not only tasty, but also incredibly versatile! Add some stevia, and you’ve got a sweet muffin. Leave the stevia out and maybe add a little cheddar cheese and you’ve got delicious savory muffins! And what’s more… they are only about 3 carbs per muffin. But if you count net carbs, they are only about 1 carb per muffin!! Pretty good for such a scrumptious little muffin!

Clean Eating Low Carb Muffins

In fact, while these are good just the way they are, I’d actually consider this recipeΒ more of a base. Use this to add in whatever you’d like to make any large variety of muffins! Here are some ideas:

SWEET

  • Lemon
  • Berry – (berries are the lowest carb fruit – think blueberry or strawberry)
  • Cinnamon
  • Pure liquid stevia

SAVORY

  • Cheddar cheese & clean bacon (I use Wellshire Farms Paleo – No Sugar Bacon)
  • Goat cheese and Fresh Rosemary
  • JalapeΓ±o Cheddar
  • Garlic & Herbs
  • Onion

There are TWO recipe below! Two different versions of this recipe depending on how you want to make it. So check them both out!

Copyright Information For The Gracious Pantry

LOW CARB MUFFINS RECIPE:

Clean Eating Low Carb Muffins

Clean Eating Low Carb Muffins

These low carb muffins are a great way to enjoy bread while still keeping your carbs low.
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 muffins
Calories: 126kcal
Author: The Gracious Pantry

Ingredients

  • 1/2 tsp. baking soda
  • 1/4 tsp. apple cider vinegar
  • 1 cup almond flour
  • 2 large eggs
  • 1/4 cup coconut milk
  • 1 tbsp. coconut oil

Instructions

  • Preheat oven to 350F.
  • Whisk all ingredients together in a large mixing bowl.
  • Using a well-greased, non-stick muffin pan, fill the wells about half way.
  • Bake for 20 minutes.
  • Cool and enjoy.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 126kcal | Carbohydrates: 3g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 102mg | Potassium: 32mg | Fiber: 1g | Vitamin A: 70IU | Calcium: 38mg | Iron: 1mg

Clean Eating Low Carb Muffins

If your goal is to make this muffin recipe with lower fat and calories, then I recommend enjoying making the following adjustments. Note that while I used a banana for this, unsweetened apple sauce can also be used and is preferred if you want a savory muffin. Use the bananas for a sweet muffin base and the apple sauce for a savory muffin base.

LOW CARB MUFFINS – LESS FAT AND CALORIES, BUT HIGHER CARBS:

Clean Eating Low Carb Muffins

Clean Eating Low Carb Muffins - Lower fat & Calories

This version of these muffins contains less fat and calories, but higher carbs.
Print Pin Rate
Course: Breads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 muffins
Calories: 99kcal
Author: The Gracious Pantry

Ingredients

  • 1/2 tsp. baking soda
  • 1/4 tsp. apple cider vinegar
  • 1 cup almond flour
  • 4 large egg whites
  • 1/4 cup light coconut milk
  • 1/4 cup mashed banana OR unsweetened apple sauce)
  • 10 drops pure liquid stevia

Instructions

  • Preheat oven to 350F.
  • Whisk all ingredients together in a large mixing bowl.
  • Using a well-greased, non-stick muffin pan, fill the wells about half way.
  • Bake for 20 minutes.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 99kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Sodium: 117mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.6mg | Calcium: 29mg | Iron: 0.5mg

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58 Comments

  1. June Burns says:

    Those look fantastic! I love me an English muffin, these homemade ones sound just as great as any store-bought one πŸ™‚

    1. The Gracious Pantry says:

      June – These aren’t like an English muffin, more like a regular muffin. But definitely tasty! πŸ˜€

  2. Ann Hewitt says:

    You mentioned stevia, but I don’t see stevia in the recipe. Perhaps you made a mistake that should be corrected.

    1. The Gracious Pantry says:

      Ann – Yes, I just corrected that. It’s an optional addition. Thanks! πŸ˜€

  3. Cassie Jo says:

    Should the coconut oil be melted?

    1. The Gracious Pantry says:

      Cassie – You can if you like, but I just mixed it in and tried to break up the clumps the best I could.

  4. Can I freeze the dough and bake them straight out of the freezer?

    1. The Gracious Pantry says:

      Lani – I don’t recommend it with these. Better to make them and THEN freeze them. πŸ™‚

  5. I made these this afternoon. They turned out more like cornbread than a muffin texture, but it could have been my almond flour wasn’t fine enough? Anyway, I added cheddar and Canadian bacon. My husband loved them! I will probably add more seasoning when I make them next time. If the texture was different, I could really see myself loving these with blueberries and stevia.

    1. The Gracious Pantry says:

      Lee – These are not a “cakey” texture at all. They are definitely more like corn bread. That being said, using a finer flour can definitely help. But you won’t get them cakey like a regular muffin.

  6. Amazing recipe!! I’ve been baking healthy muffins a lot these days so I will definitely try your recipe this week :).

    1. The Gracious Pantry says:

      Agness – Let me know how you like it!

  7. Thank you Tiffany, for this simple and delicious low carb, healthy muffin!
    I love almond flour and miss bread, so they are perfect for that time when I’m craving the texture of breads.
    I’m going to jazz ours up next time with, Mrs Dash table blend, some swiss cheese, shallots and ham. Or pepper jack cheese, jalapeno and white onion. Or the old standby, sliced and cooked nitrite/nitrate free bacon, shredded or cubed cheddar and sliced green onion…
    Sweet could be walnut and dried apricots, or add blue cheese and rosemary and go back to savory…
    Shelled pumpkin seeds (pepitos), or pistachios and parmesan with herbs of your choice.
    Sun dried tomatoes, fresh basil and one of those small mozzarella balls in the middle, like a mini caprese salad with a yummy center! For this one I would sub or add a little olive oil to the coconut, but I adore coconut oil!!!
    You’re so wonderful, thank you for going low carb!

    1. The Gracious Pantry says:

      Kara – Those sound like wonderful options! Enjoy! πŸ™‚

  8. When you say coconut milk, do you mean the can kind?

    1. The Gracious Pantry says:

      Brooke – Yes. Thai Kitchen is a widely available brand and it is clean. There are a few cans out there that are not clean, however, so you still want to read labels.

  9. I just mixed these up with stevia, a drop of coconut extract, lime zest and lime juice. My batter was stiff like dough. Does that sound right?

    1. The Gracious Pantry says:

      Julie – No, something is not right there. Did you make any other changes? Maybe something was left out or mis-measured?

  10. Question when making muffins and I want to add optional ingredients do I need a certain amount of each?

    1. The Gracious Pantry says:

      Liz – Depends on what you want to add I suppose. What did you have in mind? I would say usually somewhere between a 1/4 cup and 1/2 cup depending on what it is. But I’ve gone up to 1 cup on some ingredients in the past, so it really depends on what you want to add.

  11. Just made these as a savoury muffin with some black pepper, basil, oregano, and a sprinkle of dried rosemary on top. They just came out of the oven and look and smell great! Can’t wait to try them now! Thanks for the great recipe πŸ™‚

    1. The Gracious Pantry says:

      Jenna – Fantastic! I hope you enjoy them! πŸ˜€

  12. Debi ODell says:

    I cant find the nutritional information when I click on the page number as directed. Help, please.

    1. The Gracious Pantry says:

      Debi – There isn’t any. It’s simply a different version of the recipe on the second page.

  13. LeOra Fuhler says:

    Does coconut milk have to be used or can I sub regular milk?

    1. The Gracious Pantry says:

      LeOra – You could sub whole milk or heavy cream, yes. πŸ™‚

  14. Mary Dorsey says:

    Great recipe!

    How much lemon would you use? Zest and juice?

    How much cheese and bacon to be good?

    How much goat cheese and rosemary?

    Thanks!

    1. The Gracious Pantry says:

      Mary – This is just a guess because I haven’t tried it myself yet, but I would start with the zest of 1 lemon, 1/2 to 3/4 cup cheese and maybe 1/4 cup to 1/2 cup COOKED bacon, and maybe 1 tsp. dried rosemary. You’ll have to adjust as you see fit, but I think that’s a good starting point. Hope that helps!

  15. I’ve tried many a low-carb muffin recipe and this one is my favorite! I was a bit skeptical, it looked to easy, but they are moist and lend to any flavor profile you like. I used almond milk, as that is what I had on hand, and olive oil instead of coconut oil. My first batch was with orange zest and almond extract with a little maple syrup and the second were with cinnamon, nutmeg, and coconut sugar. My 5 year old thinks of them as dessert they are that good. I love with coffee in the morning, looking forward to trying a savory one next. Thank you!

    1. The Gracious Pantry says:

      Maureen – That’s so wonderful! I’ve only made them like the recipe I posted, but I’ll have to branch out a little. I love them too. So happy you are both enjoying them! πŸ™‚

  16. Hi! Made these this morning. Added bacon and mozzarella. They absolutely made my day, as someone who is new to the low carb wheat free lifestyle these give me hope. Many many thanks!!!

    1. The Gracious Pantry says:

      Alicia – That sounds wonderful!!! I’m so happy you enjoyed them! πŸ˜€

  17. I came across your recipe coz I was looking for low carb baked recipes that my boyfriend could enjoy without thinking too much of the carb as he is pre-diabetic.. I just made this muffin and added 2 ripe bananas to the muffin base. It came out moist. And it wasn’t sweet at all which is great! I couldn’t find the carb content though. I know the carb content would go up with the bananas I added. I hope he will try some, if not I’ll just bake the original recipe.
    I hope to see more low carb recipes to bake! And it was my first time to use almond flour.
    Thanks a lot!

    1. The Gracious Pantry says:

      Melanie – Yes, the carb count would probably go up a lot with the bananas. They are very high in carbs. I have more low carb recipes here: http://www.skinnycarb.com. I’m keeping my low carb recipes separate from this blog from now on. There is also the low carb section of this blog. Hopefully, the two will help. Enjoy!

  18. can I sub almond flour for almond meal?

    1. The Gracious Pantry says:

      Lucy – It’s the same thing. πŸ™‚

  19. can i sub almond flour for plain oat meal?

    1. The Gracious Pantry says:

      Alison – I’m not sure they would bake correctly. Oats soak up liquid, almonds do not. You would have to experiment to make that change.

  20. I made these for myself and they were great!! I have been looking for a while for a low carb muffin recipe without added sugar or honey and i came across this. I substituted coconut milk for almond milk and the vinegar for lemon juice and they were wonderful!! I added 1/2 cup of blueberries. Great recipe!!

    1. The Gracious Pantry says:

      Victoria – Wonderful! I might actually try them your way next time. Yum! πŸ˜€

  21. How much stevia would you add to these – I was thinking of just adding stevia and then some lemon. Should I do the juice of 1 lemon, plus maybe some zest?

    1. The Gracious Pantry says:

      Jamie – I would stick to the zest because juice will just make them gummy. They won’t bake completely with the added liquid. As for stevia, I would guess about a tsp. Maybe bake one by itself to test and if you find that isn’t sweet enough, you can always add more to the rest of the batter.

  22. Carol Oliveira says:

    I made these with a few changes, I doubled the recipe, used 4 whole eggs instead of whites only, I added 1 and 1/2 mashed ripe banana and about 3/4 or 1 cup of blueberries (fresh).. I also added a little more stevia, cinnamon and vanilla as well as 1/2 teaspoon baking powder. The batter was the consistency of cake batter but did the rest as per your instructions, they turned out great! Very tasty and a very nice texture. It made almost 24 muffins.

    1. The Gracious Pantry says:

      Carol – So glad it worked out! πŸ˜€

  23. katherine says:

    if i wanted to make theses just banana muffins, how much banana would i add? do you think 1/2 cup banana instead of 1/4?

    1. The Gracious Pantry says:

      Katherine – I would say maybe 1/2 a ripe banana. You don’t want to overdo the moisture in these or they may not bake well. If that works, you can always move up with the next batch. However, bananas are definitely not low carb. Just to make you aware if you weren’t already. If you aren’t worried about carbs, I have this recipe too: https://www.thegraciouspantry.com/clean-eating-banana-muffins/

  24. how lemon should i add to make these be lemon muffins?

    1. The Gracious Pantry says:

      Stacy – You want to add lemon ZEST. I would say 1 to 2 lemons with maybe 1 tbsp. of lemon juice.

  25. can i sub the almond flour for another type of flow such as whole wheat flour or coconut flour?

  26. can i make this into a loaf instead of individual muffins? how would this change the time/heat?

    1. The Gracious Pantry says:

      Jessica – You can try it, but I’m not sure how it will bake. You would have to experiment with it. I would bake it for the required time, and then check it every 5 minutes after that.

  27. Not bad! Will make this again. I tried it with jalapeno and cheddar cheese because someone said it was more like a corn muffin. My turned out more like a muffin so next time I will make with blueberries. This is a keeper for me. Thanks.

    1. The Gracious Pantry says:

      Anne – My pleasure! I’m so happy you enjoyed them! πŸ™‚

  28. Where can I find the nutrition info?

    1. The Gracious Pantry says:

      Mandy – You would have to import the recipe into a recipe calculator. I highly recommend MyFitnessPal.com. They make it very easy. πŸ™‚

  29. LOL I forgot the applesauce/banana! They still turned out decent! I added some garlic, onion and cheese, aiming for those ridiculously good Cheddar Bay Biscuits. I need some sharper cheddar, but all in all, not bad! (and I won’t have the miserable side effects of wheat!)

    1. The Gracious Pantry says:

      Jessica – Yay!!! So happy they worked out! πŸ˜€

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