These muffins are made of almond meal which is lactose, wheat and dairy free. They pack a protein punch with 10 grams per muffin and are low carb (just over 2 net carbs each!). I added blueberries but feel free to experiment and add your favoirite fruit. You may also choose to use an egg replacer for a Vegan option.

These freeze beautifully for up to 3 months.

Low Carb Almond Meal Muffins Recipe

By kimmy Published: November 14, 2013

  • Yield: 12 Servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

Calories: 180 | Fat: 18g | Protein: 8g | Carbs: 3.9g | Fibre: 1.1g | WW Points: 6



  1. Preheat oven to 350 deg and grease 12 muffin cups.
  2. Combine all ingredients, except berries in a bowl. Stir until combined.
  3. Gently fold in the berries.
  4. Divide mixture evenly across muffin cups. Bake at 350 for 20 minutes.