Almond Flour Yogurt Muffins

5 from 16 votes

Almond Flour Yogurt Muffins with a hint of lemon are gluten free, refined sugar free and oil free. Only 8 ingredients and made in one bowl.

Prep Time10

Cook Time22

Total Time32

Course: Muffins and Quick Breads

Cuisine: North American

Diet: Gluten Free

Servings: muffins

Calories: 294kcal

Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, lemon zest, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
Add almond flour (make sure to level the top with knife and do not pack) and stir gently with spatula until well mixed.
Using an ice cream scoop, divide batter (each scoop will be heaping) between 12 openings of previously prepared muffin tin. Bake for 22 minutes on the middle rack or until toothpick inserted in the center comes out clean.
Remove from the oven, let cool for 15 minutes and enjoy.

Store: Store muffins at room temperature loosely covered for 2-3 days or within the refrigerator for 5-7 days.
Freeze: Freeze in a large freezer bag for up to 3 months.
Regular yogurt: You can use plain regular (not Greek) yogurt, however might have to add 1/4 cup extra almond flour since it contains more liquid. Can also use flavored yogurt. The goal is to bring batter to consistency in the photos - thicker than for pancakes.
Don't use dry sweetener: If you use dry sweetener, batter consistency will be offset.
Almond meal might work: I am pretty sure it will work, just muffins will be more dense and rise less.
Use liners: Almond flour is delicate and muffins to tend to stick even to the most well sprayed and even silicone cavities. Especially when freshly baked.