35+ Irresistible Dairy Free Muffin Recipes for Every Craving

If you’re someone who loves baking but follows a dairy-free diet or are simply looking for some healthier alternatives, you’re in for a treat!

Whether you’re avoiding dairy for health reasons, allergies, or personal preference, there’s no reason you should miss out on delicious, moist muffins.

In this article, we’ve rounded up 35+ dairy-free muffin recipes that will satisfy your sweet tooth without compromising on flavor.

From rich fruit-filled muffins to savory options, you’ll find a perfect match for any craving.

So, get ready to fire up your oven and indulge in these scrumptious, dairy-free delights!

35+ Irresistible Dairy Free Muffin Recipes for Every Craving

We hope this collection of 35+ dairy-free muffin recipes inspires you to explore the world of dairy-free baking!

These recipes show that you don’t need dairy to create muffins that are fluffy, flavorful, and irresistible.

Whether you’re starting your morning off right or enjoying an afternoon snack, there’s a dairy-free muffin recipe here for everyone.

So, grab your ingredients, preheat the oven, and get baking – your next batch of delicious muffins awaits!

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are a perfect low-carb, keto-friendly breakfast or snack ption. They’re made with almond flour for a fluffy texture and sweetened with a touch of stevia, making them both nutritious and delicious. The burst of fresh blueberries adds a fruity touch that complements the slightly nutty flavor of the almond flour, giving you a satisfying treat without the carbs or dairy.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh blueberries (or frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and erythritol.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 5-10 minutes before serving.

These almond flour blueberry muffins are the perfect keto-friendly option when you need a quick, satisfying breakfast or snack. The almond flour offers a rich, slightly nutty flavor, while the fresh blueberries provide a burst of natural sweetness. This recipe is versatile, and you can easily swap the blueberries for other low-carb fruits like raspberries or blackberries for a different twist. With minimal carbs, these muffins will keep you feeling full and energized throughout the day.

Coconut Flour Chocolate Chip Muffins

If you’re craving a sweet, chocolatey treat but want to stay within your keto goals, these coconut flour chocolate chip muffins are a great choice. Made with coconut flour, they are high in fiber and low in carbs, while the dairy-free chocolate chips add a rich, indulgent flavor. These muffins are a perfect option for a low-carb dessert or a delicious addition to your lunch.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup dairy-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine coconut flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, coconut oil, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir well until fully combined.
5. Gently fold in the dairy-free chocolate chips.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool for a few minutes before removing them from the tin.

hese coconut flour chocolate chip muffins are a decadent, yet keto-approved treat. Coconut flour is highly absorbent, so these muffins come out dense and moist with the right balance of sweetness. The dairy-free chocolate chips make this a perfectly dairy-free option for any chocolate lover. The combination of high fiber and healthy fats ensures that these muffins are filling and can keep you satisfied for hours, making them an excellent choice for a keto lunch or dessert.

Zucchini and Walnuts Keto Muffins

These keto zucchini muffins are a savory-sweet option that combines the moisture of zucchini with the crunch of walnuts, creating a satisfying muffin that’s perfect for a low-carb lunch or snack. The addition of almond flour gives these muffins a tender crumb, while the walnuts add a nutty richness, making them a hearty and delicious choice that’s completely dairy-free.

Ingredients:

• 2 cups almond flour
• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup erythritol or preferred sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Grate the zucchinis and squeeze out any excess moisture with a clean towel.
3. In a large mixing bowl, combine almond flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk the eggs, olive oil, and erythritol.
5. Stir the wet ingredients into the dry ingredients until just combined.
6. Fold in the grated zucchini and chopped walnuts.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean.
9. Let the muffins cool before serving.

These zucchini and walnut muffins are a savory yet slightly sweet keto treat. The zucchini provides moisture, while the walnuts add a delightful crunch, making for a satisfying muffin that you’ll feel good about eating. These muffins are not only delicious but also full of healthy fats and fiber, which help support a balanced keto lifestyle. They’re great for a light lunch or as an afternoon snack that keeps you full and fueled without the carbs or dairy.

Pumpkin Spice Muffins

These pumpkin spice muffins bring all the cozy, fall-inspired flavors to your keto diet. Packed with fiber from almond flour and pumpkin puree, these muffins are moist, subtly spiced with cinnamon and nutmeg, and naturally sweetened with stevia. The perfect low-carb snack or breakfast option that feels like a treat without the sugar or dairy.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, pumpkin puree, almond milk, erythritol, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool before serving.

These pumpkin spice muffins are a fall favorite, delivering a comforting and spiced flavor while staying true to keto guidelines. The pumpkin puree provides moisture and richness, while the almond flour ensures a satisfying texture. These muffins make a great addition to any keto lunch or snack, filling you with warmth and energy without spiking your carb count.

Lemon Poppy Seed Muffins

These light and refreshing lemon poppy seed muffins are a perfect dairy-free keto treat. With lmond flour as the base, they’re packed with a zesty lemon flavor and a touch of poppy seeds for added texture. The muffins are naturally sweetened with stevia, making them a great choice for a keto lunch or afternoon snack.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Stir in the poppy seeds.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These lemon poppy seed muffins are a refreshing, tangy treat perfect for a light keto lunch or snack. The lemon adds a bright citrus flavor, while the poppy seeds give them a unique crunch. With no dairy and low carbs, these muffins will leave you feeling satisfied without compromising your keto goals. They’re also versatile – you can easily add a drizzle of sugar-free glaze on top for extra sweetness.

Cinnamon Swirl Muffins

For those who love cinnamon, these cinnamon swirl muffins are a must-try. They combine the rich, comforting flavor of cinnamon with a keto-friendly base of almond flour and a sweet swirl running through the center. These muffins are perfect for a low-carb lunch, and their warm, spicy aroma will make them a hit in any household.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp cinnamon (plus extra for swirl)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together almond flour, baking powder, salt, erythritol, and cinnamon.
3. In a separate bowl, whisk the eggs, almond milk, vanilla extract, and melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Spoon half of the batter into the muffin tin. Sprinkle a little extra cinnamon on top, then add the remaining batter.
6. Use a knife to swirl the cinnamon through the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool before serving.

These cinnamon swirl muffins are an irresistible combination of sweet and spicy, with a satisfying swirl that elevates the almond flour base. The warm aroma of cinnamon will make these muffins a go-to for breakfast or lunch. Dairy-free and low in carbs, they provide a delightful yet guilt-free treat that fits perfectly into your keto lifestyle.

Avocado & Bacon Muffins

For a savory, protein-packed option, these avocado and bacon muffins are perfect. The combination of creamy avocado, crispy bacon, and almond flour creates a muffin that’s both satisfying and rich in healthy fats. These muffins make a hearty lunch or snack that will keep you full and energized without the carbs or dairy.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 avocado, mashed
• 1/4 cup cooked and crumbled bacon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp fresh parsley (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking powder, salt, garlic powder, and pepper.
3. In a separate bowl, whisk the eggs, almond milk, and mashed avocado.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the crumbled bacon and parsley (if using).
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These avocado and bacon muffins are a savory, satisfying option that’s perfect for a keto lunch or snack. The creamy avocado adds richness, while the crispy bacon gives a smoky, salty bite. Together with the almond flour base, they create a hearty muffin that will keep you feeling full and satisfied. These are a great way to mix up your usual muffin routine with a savory twist.

Chia Seed and Raspberry Muffins

These chia seed and raspberry muffins offer a burst of fresh fruit and superfoods in every bite. Chia seeds provide an excellent source of omega-3s, fiber, and protein, while raspberries add a fruity tang without raising the carb count too much. This combination makes for a refreshing, healthy muffin that’s perfect for keto lunch.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup raspberries
• 2 tbsp chia seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the raspberries and chia seeds.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These chia seed and raspberry muffins are the ideal keto-friendly snack, offering a burst of fresh fruit and healthy fats. The chia seeds add a satisfying crunch and boost the fiber content, while the raspberries provide a refreshing flavor. These muffins are both nutritious and delicious, making them a great addition to any low-carb lunch or snack time.

Bacon & Spinach Savory Muffins

Packed with protein from bacon and spinach, these savory muffins are an excellent choice for a keto lunch. The combination of bacon’s savory, smoky flavor and spinach’s earthy taste creates a muffin that’s hearty and satisfying. Almond flour provides the perfect base for a low-carb, dairy-free option.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup cooked and crumbled bacon
• 1 cup fresh spinach, chopped
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking powder, salt, onion powder, and black pepper.
3. In a separate bowl, whisk the eggs and almond milk together.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in the spinach and crumbled bacon.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These bacon and spinach savory muffins offer a perfect balance of protein and greens. The bacon adds flavor, while the spinach brings in nutrients without adding extra carbs. These muffins are great for anyone looking for a hearty, dairy-free keto option for lunch or a quick snack, and they’re sure to keep you satisfied until your next meal.

Strawberry Coconut Muffins

These strawberry coconut muffins offer a refreshing, fruity taste combined with the richness of coconut. Made with almond flour and coconut flour, they are perfect for those looking for a low-carb, dairy-free muffin. The natural sweetness of strawberries pairs beautifully with the hint of coconut, making these muffins a light, satisfying snack or breakfast.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh strawberries, chopped
• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, erythritol, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the chopped strawberries and shredded coconut.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These strawberry coconut muffins offer a burst of fruity goodness in every bite. The strawberries add a light sweetness, while the shredded coconut gives a chewy texture and subtle tropical flavor. The use of almond and coconut flour ensures these muffins are low in carbs but full of satisfying flavors. They make a perfect addition to any keto meal plan or as an afternoon snack.

Mocha Almond Muffins

For coffee lovers, these mocha almond muffins are the perfect indulgence. The rich coffee flavor combined with almond flour creates a moist, flavorful muffin that’s great for a low-carb breakfast or snack. The muffins are sweetened naturally and have a subtle chocolate flavor thanks to cocoa powder, while the almonds add crunch and texture.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup brewed coffee (cooled)
• 2 tbsp unsweetened cocoa powder
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In a separate bowl, whisk the eggs, brewed coffee, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the sliced almonds.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These mocha almond muffins are perfect for those who crave a rich, coffee-flavored treat without the carbs or dairy. The cocoa powder adds depth, while the brewed coffee enhances the flavor, making these muffins an excellent choice for any time of day. The almonds bring an extra crunch, making them a satisfying snack or breakfast option.

Carrot Cake Muffins

These carrot cake muffins are a guilt-free version of the classic dessert, made keto-friendly and dairy-free. The combination of grated carrots, warm spices like cinnamon and nutmeg, and almond flour results in a moist and flavorful muffin that’s perfect for breakfast or a snack. They’re naturally sweetened with stevia, keeping the carbs low while still providing a delicious treat.

Ingredients:

• 2 cups almond flour
• 1 cup grated carrots
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, erythritol, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the grated carrots and walnuts (if using).
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These carrot cake muffins are the perfect way to enjoy a classic flavor in a low-carb, dairy-free form. The carrots bring natural sweetness, while the cinnamon and nutmeg add warmth and depth. With the addition of chopped walnuts, these muffins have a satisfying texture that makes them perfect for a keto lunch or snack.

Spicy Jalapeño Cheddar Muffins (Dairy-Free)

These spicy jalapeño cheddar muffins offer a bold flavor combination with the heat of jalapeños and the savory taste of dairy-free cheese. The almond flour base keeps them low-carb and keto-friendly, while the jalapeños provide a kick of spice. Perfect for a savory lunch option or a snack to enjoy alongside your favorite keto dishes.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup dairy-free cheddar cheese (shredded)
• 1-2 jalapeños, finely chopped
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, salt, garlic powder, and onion powder.
3. In a separate bowl, whisk the eggs and almond milk.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the chopped jalapeños and dairy-free cheese.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These spicy jalapeño cheddar muffins are a bold and savory option for anyone who loves a bit of heat. The jalapeños add the perfect level of spice, while the dairy-free cheddar gives a satisfying, cheesy flavor. These muffins are great for a low-carb lunch or as an appetizer, and they’ll leave you feeling full and satisfied.

Cinnamon Apple Muffins

These cinnamon apple muffins are the perfect fall-inspired keto treat. They feature a delicious blend of almond flour, cinnamon, and unsweetened applesauce to give the muffins a moist texture while keeping carbs low. The apple flavor is subtle, and the warm spices bring comfort in every bite, making them a great snack or light meal.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, cinnamon, baking powder, and salt.
3. In another bowl, whisk the eggs, applesauce, almond milk, erythritol, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

These cinnamon apple muffins are a delicious way to enjoy the flavors of fall while sticking to your keto goals. The applesauce keeps the muffins moist without adding too many carbs, while the cinnamon creates a warm and comforting flavor. Perfect for a low-carb lunch or snack, these muffins will fill you with the cozy feeling of autumn without derailing your diet.

Eggplant and Herb Muffins

These savory eggplant and herb muffins are a unique twist on traditional muffins. Made with almond flour and roasted eggplant, they are low in carbs and rich in flavor. The fresh herbs like basil and oregano bring a Mediterranean touch, making these muffins a perfect savory snack or side dish for your keto lunch.

Ingredients:

• 1 1/2 cups almond flour
• 1 medium eggplant, roasted and mashed
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Roast the eggplant by cutting it in half, placing it on a baking sheet, and roasting at 375°F for 20-25 minutes until soft. Once cool, mash the eggplant.
3. In a bowl, combine almond flour, baking powder, salt, and garlic powder.
4. In another bowl, whisk the eggs, almond milk, and mashed eggplant.
5. Stir the wet ingredients into the dry ingredients until fully combined.
6. Fold in the chopped herbs.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean.
9. Let the muffins cool before serving.

These eggplant and herb muffins offer a savory, Mediterranean-inspired flavor. The eggplant keeps the muffins moist, while the fresh herbs add depth and brightness. These muffins are a great keto-friendly, low-carb snack or lunch option that’s full of flavor and healthy fats.

Zucchini & Herb Muffins

These zucchini and herb muffins are a savory, low-carb, dairy-free treat perfect for those who enjoy a fresh, veggie-packed snack. The zucchini adds moisture to the muffins while keeping them light, and the mix of herbs like parsley and thyme enhances the flavor profile. Almond flour ensures the muffins are keto-friendly, making them a great option for lunch or as a side dish.

Ingredients:

• 2 cups almond flour
• 1 medium zucchini, grated and excess moisture squeezed out
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1 tsp fresh parsley, chopped
• 1/2 tsp fresh thyme, chopped
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, salt, and garlic powder.
3. In another bowl, whisk the eggs, almond milk, and olive oil.
4. Stir the wet ingredients into the dry ingredients.
5. Fold in the grated zucchini, parsley, and thyme.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These zucchini and herb muffins are a savory, nutrient-packed treat. The zucchini keeps the muffins moist without adding many carbs, and the herbs add a burst of fresh flavor. These muffins make for a great savory snack, side dish, or even a light lunch option on a keto diet.

Coconut Lime Muffins

These coconut lime muffins offer a tropical twist with the flavors of coconut and lime, making them a refreshing option for a keto-friendly snack or breakfast. The almond flour and shredded coconut keep the muffins moist, while the tangy lime adds a zesty punch. Naturally sweetened with erythritol, they’re perfect for those looking to keep their carb count low.

Ingredients:

• 1 cup almond flour
• 1/2 cup shredded unsweetened coconut
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• Zest of 1 lime
• 2 tbsp lime juice
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, shredded coconut, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, erythritol, lime zest, lime juice, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

These coconut lime muffins are a vibrant, tropical snack that’s light and full of flavor. The combination of coconut and lime brings an energizing burst, while the almond flour keeps them low in carbs and rich in healthy fats. They’re a refreshing keto-friendly option for breakfast or as a snack during the day.

Chocolate Raspberry Muffins

These chocolate raspberry muffins are a perfect way to indulge your sweet tooth while staying on track with your keto goals. The combination of rich cocoa powder and fresh raspberries creates a deliciously decadent treat. With almond flour as the base and erythritol as the sweetener, these muffins are low-carb, dairy-free, and full of flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, erythritol, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the raspberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These chocolate raspberry muffins are a keto-friendly treat that brings together rich chocolate and tart raspberries in every bite. They’re moist, full of flavor, and make a perfect snack or dessert for those following a low-carb, dairy-free diet. Plus, they satisfy any chocolate cravings without derailing your keto goals.

Garlic & Cheddar Muffins (Dairy-Free)

These garlic and cheddar muffins are a savory, dairy-free alternative to traditional cheesy muffins. Made with dairy-free cheese and infused with garlic, these muffins are flavorful, low-carb, and perfect for those who enjoy savory snacks. They’re perfect for lunch or as a side dish to a keto meal, providing a cheesy flavor without the dairy.

Ingredients:

• 2 cups almond flour
• 1/4 cup dairy-free cheddar cheese, shredded
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp garlic powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, salt, garlic powder, and black pepper.
3. In another bowl, whisk the eggs and almond milk together.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Fold in the dairy-free cheese and parsley.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These garlic and cheddar muffins are a savory, dairy-free alternative to the classic cheesy muffin. The garlic provides a punch of flavor, while the dairy-free cheddar gives a satisfying, cheesy taste without the carbs or dairy. These muffins are great for anyone on a keto diet and make a delicious side or snack.

Blueberry Almond Muffins

These blueberry almond muffins are a delicious, low-carb treat made with almond flour and packed with fresh blueberries. The muffins are naturally sweetened with erythritol and flavored with a touch of vanilla. The combination of blueberries and almond flour creates a fluffy, moist muffin that’s perfect for a keto-friendly breakfast or snack.

Ingredients:

• 2 cups almond flour
• 1/2 cup fresh blueberries
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, erythritol, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These blueberry almond muffins are a keto-friendly, dairy-free treat that’s both delicious and nutritious. The blueberries add a burst of flavor, while the almond flour ensures a moist and fluffy texture. These muffins are perfect for a low-carb breakfast or as a mid-day snack to keep you full and energized.

Spiced Pear Muffins

These spiced pear muffins are a fall-inspired keto treat that’s both aromatic and flavorful. The fresh pear provides natural sweetness, while the cinnamon, ginger, and nutmeg spices make them feel cozy and comforting. Almond flour keeps them low-carb and moist, perfect for a fall snack or a special keto breakfast.

Ingredients:

• 2 cups almond flour
• 1 medium pear, peeled and grated
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, cinnamon, ginger, nutmeg, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, and erythritol.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the grated pear.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let the muffins cool before serving.

These spiced pear muffins offer a deliciously warm and comforting flavor with the perfect balance of sweetness from the pear and spices. They’re a great low-carb, dairy-free option to enjoy during the cooler months. Whether as a morning treat or an afternoon snack, these muffins are a tasty and satisfying addition to your keto meal plan.

Note: More recipes are coming soon