Low Carb Muffins Recipe
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!
In fact, while these are good just the way they are, I’d actually consider this recipe 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
- Jalapeño Cheddar
- Garlic & Herbs
- Onion
There are TWO recipes below! Two different versions of this recipe depending on how you want to make it. So check them both out!
Low Carb Muffins Recipe
Low Carb Muffins
Ingredients
- ½ tsp. baking soda
- ¼ tsp. apple cider vinegar
- 1 cup almond flour
- 2 large eggs
- ¼ 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
Nutrition
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 More Calories, But Higher In Carbs.
Clean Eating Low Carb Muffins – Lower fat & Calories
Ingredients
- ½ tsp. baking soda
- ¼ tsp. apple cider vinegar
- 1 cup almond flour
- 4 large egg whites
- ¼ cup light coconut milk
- ¼ 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.
Those look fantastic! I love me an English muffin, these homemade ones sound just as great as any store-bought one 🙂
June – These aren’t like an English muffin, more like a regular muffin. But definitely tasty! 😀
You mentioned stevia, but I don’t see stevia in the recipe. Perhaps you made a mistake that should be corrected.
Ann – Yes, I just corrected that. It’s an optional addition. Thanks! 😀
Should the coconut oil be melted?
Cassie – You can if you like, but I just mixed it in and tried to break up the clumps the best I could.
Can I freeze the dough and bake them straight out of the freezer?
Lani – I don’t recommend it with these. Better to make them and THEN freeze them. 🙂
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.
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.
Amazing recipe!! I’ve been baking healthy muffins a lot these days so I will definitely try your recipe this week :).
Agness – Let me know how you like it!
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!
Kara – Those sound like wonderful options! Enjoy! 🙂
When you say coconut milk, do you mean the can kind?
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.
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?
Julie – No, something is not right there. Did you make any other changes? Maybe something was left out or mis-measured?
Question when making muffins and I want to add optional ingredients do I need a certain amount of each?
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.
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 🙂
Jenna – Fantastic! I hope you enjoy them! 😀
I cant find the nutritional information when I click on the page number as directed. Help, please.
Debi – There isn’t any. It’s simply a different version of the recipe on the second page.
Does coconut milk have to be used or can I sub regular milk?
LeOra – You could sub whole milk or heavy cream, yes. 🙂
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!
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!
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!
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! 🙂
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!!!
Alicia – That sounds wonderful!!! I’m so happy you enjoyed them! 😀
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!
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!
can I sub almond flour for almond meal?
Lucy – It’s the same thing. 🙂
can i sub almond flour for plain oat meal?
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.
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!!
Victoria – Wonderful! I might actually try them your way next time. Yum! 😀