Muffins can be sugar-bombs, closer to cupcakes than bread. The savory muffin, however, is a great alternative, and this is an easy quickbread to serve alongside a meal. These almond flour muffins are low-carb and gluten-free, and make a perfect companion to a bowl of soup or a salad.
This is a helpful option if you’re going low carb but love breads and starches. It’s low in carbs and high in fiber, but feels like an indulgent side dish.
Active time: 15 minutes Total time: 35 minutes
Savory Almond Flour Muffins Ingredients Directions Preheat the oven to 375ºF (190ºC). Line 6 cups of a muffin tin with paper liners. In a large bowl, whisk the almond flour and baking soda, crushing any lumps of flour. Add the parsley, Parmesan and basil and whisk to mix. In a cup, whisk the egg whites and egg lightly, then whisk in the olive oil. Stir the egg white mixture into the almond flour mixture, until well-mixed. Scoop level 1/4-cup portions of batter into each prepared cup. Smooth the top with a wet spoon. Bake for 20 minutes, until golden brown, and a toothpick inserted in the center of a muffin comes out clean. Cool on racks for 5 minutes before serving. When completely cooled, store, tightly wrapped, for up to four days at room temperature. Serves: 6 | Serving Size: 1 muffin Nutrition (per serving): Calories: 260; Total Fat: 22g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 31mg; Sodium: 138mg; Carbohydrate: 9g; Dietary Fiber: 4g; Sugar: 1g; Protein: 11g
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