Super Fluffy Almond Flour Muffins

Preheat oven to 400ºF and line a 12-cup muffin pan with liners. Spray the inside of the liners with cooking spray.

In a large mixing bowl, combine almond flour, baking soda, salt, and sweetener. Add beaten eggs, yogurt, and vanilla extract. Finally, fold in sliced almonds.

Scoop batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until a toothpick comes out clean.

Notes:
• I used fat free Greek yogurt to make these more weight watchers friendly. You could use sour cream but keep in mind, Greek yogurt actually has less carbs than sour cream.
• The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar if you want! Of course, that would increase the weight watcher points and the carb count.
• These muffins have a delicious vanilla flavor and I added sliced almonds to give them some texture. These would also be really good with fresh blueberries mixed in!
• I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
• To freeze, remove the muffins from the muffin tin and let cool completely on a sheet tray. Place the sheet tray with the muffins into the freezer for 2 hours to flash freeze. Remove from the freezer and place the muffins in a freezer container or bag. Keep frozen for up to 3 months. When you are ready to eat, remove as many as you need from the freezer and let thaw on the counter for a few minutes.

Nutrition per muffin: Calories: 176kcal, Carbohydrates: 6g, Protein: 9g, Fat: 12g, Saturated Fat: 1g, Fiber: 3g, Sugar: 2g