These Easy Blender Muffins are made with low carb, keto and paleo-friendly ingredients and come together quickly in a blender. Grain free, sugar free and the perfect healthy snack or breakfast on the go.
Updated May 2019 from 2017
Are early school mornings a struggle at your house? That’s when muffins come to the rescue!
My kids live for breakfast and are always excited to start the day when these Easy Blender Muffins are on the menu.
They are come together in under 30 minutes and are so easy to make in the blender. You just throw all the ingredients into a blender and then just mix away. Sort of a like a one-bowl muffin recipe since you don’t have any extra dishes to wash. Who wouldn’t love a tasty and easy muffin recipe where you’re not stuck with a bazillion dishes to wash afterwards.
Plus, these easy blender muffins make an awesome make-ahead snack, post-workout fuel AND they freeze well so they work great for Sunday meal prep too!
INGREDIENTS FOR BLENDER MUFFINS:
To make the best grain free blender muffins, you’ll need:
- almond meal
- almond milk
- melted coconut oil
- apple cider vinegar
- monk fruit sweetener (monk fruit sweetener is my preferred low carb sweetener but you can use any other low carb sweetener of your choice i.e. SWERVE, erythritol, Stevia etc.)
- baking soda
- baking powder
- vanilla extract
- ground cinnamon
- Mix-ins: chocolate chips, berries, chopped nuts
HOW TO MAKE EASY LOW CARB BLENDER MUFFINS:
To make these almond flour muffins:
- PREHEAT THE OVEN: Preheat your oven to 350 F.
- PREPARE MUFFIN PAN: Line a muffin tin with silicone or parchment paper liners. Lightly grease with nonstick cooking spray.
- BLEND: Add the eggs, oil, milk, vinegar and sweetener to the blender. Blend on high for 20-30 seconds, until combined. Add the almond meal, baking powder, baking soda and cinnamon. Blend on high, scraping down as needed to combine the ingredients and until the mixture is smooth. Depending on your blender, this may take a few minutes. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond meal can vary).
- FILL MUFFIN PAN: Once the batter is smooth, divide evenly into the prepared muffin tin – filling about 2/3 full. Top each muffin evenly with desired mix-ins.
- BAKE: Bake at 350F degrees for 21-24 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in muffin tin for 20 minutes.
REASONS WE LOVE KETO BLEDER MUFFINS:
- a healthy muffin recipe that is low carb, keto, paleo, gluten free and sugar free
- easy to make with simple pantry ingredients
- macro friendly: 221 calories, 3 grams net carbs, 7 grams protein and 17 grams fat
CAN YOU FREEZE MUFFINS?
Yes, the great thing about these gluten free blender muffins is you can make them ahead and freeze them to enjoy throughout the week. Allow the almond flour blender muffins to cool completely then put them in an airtight freezer bag and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
CAN I HAVE MUFFINS ON KETO?
Absolutely. Classic muffins are made with all purpose flour and granulated sugar and do not fit into a low carb or keto lifestyle.
Since these sugar free blender muffins are made with almond flour and low glycemic monk fruit sweetener, they can fit into a keto meal plan in moderation.
CAN I SUBSTITUTE ALMOND FLOUR WITH COCONUT FLOUR?
I have not tested this muffin recipe using coconut flour so your results will vary greatly. But if you have a nut allergy and would rather bake with coconut flour instead, I’d suggest following another recipe like these coconut flour blueberry muffins and swapping out the honey with a low carb sweetener.
TIPS FOR MAKING THE BEST BLENDER MUFFINS:
- use silicone muffin liners or parchment paper liners to ensure that the muffins do not stick – I always lightly grease my muffin liners with nonstick cooking spray as well
- blend the wet ingredients until smooth before adding the dry ingredients
- fill muffin tins 2/3 full
These Easy Blender Muffins are made with with low carb and gluten free ingredients and come together easily in a blender. They're gluten free, keto, paleo and sugar free and make are the perfect delicious breakfast or a healthy snack.
- 3 large eggs
- 1/2 cup almond milk
- 1/4 cup coconut oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1/2 cup monk fruit sweetener , we use Lakanto
- 3 cups almond meal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- About 1/2 - 2/3 cups mix-ins: chocolate chips chopped chocolate, nuts, fresh or frozen fruit
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with silicone liners or parchment paper liners. If using liners, lightly grease them as well or the muffins will stick. Set aside.
Add the eggs, oil, milk, vinegar and sweetener to the blender. Blend on high for 20-30 seconds, until combined. Add the almond meal, baking powder, baking soda and cinnamon. Blend on high, scraping down as needed to combine the ingredients and until the mixture is smooth. Depending on your blender, this may take a few minutes. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond meal can vary).
Using a wooden spoon, stir in add-ins of your choice, keeping a few to sprinkle on top before baking.
Divide the mixture among the prepared muffin cups, top with more add-ins if desired and bake in preheated oven for 21 to 24 minutes, until just golden brown and toothpick inserted in the center comes out clean. Remove from oven and allow to cool in muffin tin for 20 minutes. Muffins taste best the same day.