35+ Delicious Friday Vegan Muffin Recipes Start Your Weekend Right

There’s something magical about Friday mornings—the anticipation of the weekend ahead, a chance to unwind, and the perfect opportunity to indulge in some homemade treats.

If you’re looking for the perfect way to start your Friday off right, why not try your hand at a batch of delicious, plant-based muffins?

Whether you’re a seasoned vegan baker or just starting your plant-based journey, these 35+ Friday vegan muffin recipes offer a variety of flavors, textures, and ingredients to match any preference.

From fruity to nutty, spiced to sweet, there’s a muffin recipe for everyone in this collection.

These simple, wholesome recipes are sure to make your Fridays even more enjoyable, and who knows, you might just end up baking them every day of the week!

35+ Delicious Friday Vegan Muffin Recipes Start Your Weekend Right

With these 35+ Friday vegan muffin recipes at your disposal, you have the perfect arsenal to make every weekend morning a little bit sweeter and more satisfying.

Whether you’re treating yourself to a leisurely breakfast, sharing them with family and friends, or bringing them to a gathering, these muffins will be the star of your Friday morning ritual.

So, gather your ingredients, preheat the oven, and let the baking begin!

There’s no better way to welcome the weekend than with the delightful aroma of fresh, warm vegan muffins filling your kitchen.

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are a delicious and healthy option for a low-carb breakfast or snack. Made with almond flour, they are naturally gluten-free, packed with healthy fats, and low in carbs, making them a great choice for those following a keto or low-carb diet. The juicy blueberries add a burst of flavor, and the muffins are sweetened with a touch of erythritol, keeping them low on sugar.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 10 minutes in the tin, then transfer to a wire rack to cool completely.

These almond flour blueberry muffins are the perfect low-carb, keto-friendly treat to start your Friday morning or enjoy as a mid-afternoon snack. They provide a great balance of healthy fats, protein, and antioxidants from the blueberries. Their moist, fluffy texture and subtle sweetness make them a great addition to any keto breakfast or lunch. Plus, they’re incredibly easy to prepare and can be stored for a few days, making them an ideal make-ahead option.

Zucchini Coconut Flour Muffins

Zucchini coconut flour muffins are an excellent choice for anyone looking to enjoy a satisfying, low-carb muffin packed with nutrients. With the mild flavor of zucchini, these muffins are light and moist, while the coconut flour gives them a rich, slightly sweet taste. They are naturally gluten-free, high in fiber, and keto-friendly, making them a great choice for anyone following a low-carb or keto lifestyle.

Ingredients:

• 1 1/2 cups coconut flour
• 1/2 cup erythritol or another keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 4 large eggs
• 1/4 cup melted butter or coconut oil
• 1/2 cup grated zucchini (squeeze out excess moisture)
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the coconut flour, erythritol, baking powder, salt, and cinnamon.
3. In another bowl, whisk the eggs, melted butter (or coconut oil), vanilla extract, and almond milk until smooth.
4. Stir in the grated zucchini.
5. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

These zucchini coconut flour muffins are a fantastic low-carb option for breakfast or a snack. The zucchini adds moisture and a hidden dose of vegetables, while the coconut flour keeps the carbs low without sacrificing flavor. The addition of cinnamon provides a cozy warmth, perfect for a Friday morning. These muffins are not only keto-friendly but also highly nutritious, making them an ideal choice for anyone looking to fuel their day with a healthy, low-carb snack.

Cinnamon Pecan Keto Muffins

These cinnamon pecan keto muffins are rich in flavor and texture, with the warmth of cinnamon and the crunch of pecans. They are perfect for those following a keto or low-carb diet, offering a delightful treat without the sugar spikes. With almond flour as the base, they’re gluten-free, high in healthy fats, and packed with fiber. The pecans add a nutty richness, making each bite satisfying.

Ingredients:

• 2 cups almond flour
• 1/2 cup chopped pecans
• 1/4 cup erythritol or another keto sweetener
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, chopped pecans, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter (or coconut oil), and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
5. Spoon the batter evenly into the muffin tin.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

hese cinnamon pecan keto muffins are the perfect blend of warmth and crunch, making them an ideal treat for a cozy Friday morning or an afternoon snack. The combination of cinnamon and pecans provides a satisfying texture and rich flavor, while the almond flour keeps the carbs low and the muffins light. These muffins are not only keto-friendly but also packed with healthy fats, making them a great addition to any low-carb or keto meal plan. They’re simple to make and perfect for meal prepping, allowing you to enjoy a guilt-free snack whenever you need it.

Pumpkin Spice Keto Muffins

These pumpkin spice keto muffins are a fall-inspired treat that’s perfect for any time of the year. They are made with almond flour and sweetened with erythritol, ensuring they are low-carb and keto-friendly. The pumpkin puree provides moisture and a subtle sweetness, while the pumpkin pie spice adds a warm, comforting flavor. These muffins are not only delicious but also packed with fiber and healthy fats, making them a great choice for a satisfying, guilt-free snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree
• 1/4 cup erythritol or another keto sweetener
• 1 1/2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, pumpkin pie spice, baking powder, and salt.
3. In another bowl, whisk the eggs, pumpkin puree, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool for 5-10 minutes in the tin, then transfer to a wire rack to cool completely.

These pumpkin spice keto muffins offer a perfect balance of flavors for those who love the warmth of fall-inspired treats. The pumpkin puree helps to keep the muffins moist, while the pumpkin pie spice brings that familiar, cozy flavor that’s great for any time of the year. With just a few simple ingredients, these muffins are a fantastic option for anyone on a low-carb or keto diet. They’re an excellent snack or breakfast choice that’s both delicious and nutritious!

Chocolate Coconut Keto Muffins

These chocolate coconut keto muffins combine the richness of cocoa with the tropical sweetness of coconut, creating a decadent yet low-carb muffin. With almond flour as the base, these muffins are keto-friendly, gluten-free, and packed with healthy fats from coconut. The addition of sugar-free chocolate chips makes these muffins feel like an indulgence, all while staying within your low-carb limits. Perfect for a Friday treat or as a satisfying snack, these muffins are both rich and nutritious.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup cocoa powder
• 1/4 cup erythritol or another keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1/2 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, shredded coconut, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Gently fold in the sugar-free chocolate chips.
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 inserted comes out clean.
8. Allow the muffins to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

These chocolate coconut keto muffins are the perfect treat for chocolate lovers following a low-carb lifestyle. The rich cocoa powder and chocolate chips satisfy your sweet tooth, while the shredded coconut adds a chewy, tropical texture. These muffins are a great option for a mid-morning snack or a dessert after lunch, and they keep well, making them ideal for meal prep. Low in carbs but high in flavor and healthy fats, they are a great addition to any keto meal plan.

Lemon Poppy Seed Keto Muffins

Lemon poppy seed muffins are a fresh and zesty option that pairs the tartness of lemon with the subtle crunch of poppy seeds. These keto muffins use almond flour as the base, making them low-carb, gluten-free, and perfect for those on a keto or low-carb diet. The lemon juice and zest provide a burst of flavor, while the poppy seeds add a delightful texture. These muffins are ideal for a light breakfast or as a refreshing snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, melted butter (or coconut oil), almond milk, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Fold in the poppy seeds.
6. Spoon the batter evenly into the muffin tin.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

Lemon poppy seed keto muffins offer a refreshing twist on a classic flavor combination. The bright citrus notes from the lemon juice and zest are perfectly balanced with the slight crunch of poppy seeds, creating a muffin that’s both light and flavorful. These muffins are ideal for those on a low-carb or keto diet looking for a satisfying, refreshing treat. They’re perfect for a weekend brunch or as a midday snack that provides both taste and nutrition. The added bonus is that they are simple to prepare and can easily be made in advance for a convenient snack throughout the week.

Strawberry Almond Flour Muffins

These strawberry almond flour muffins are a delightful low-carb treat, perfect for those on a keto diet. The fresh strawberries provide a natural sweetness and burst of flavor, while almond flour keeps the muffins light and fluffy without the carbs. Sweetened with erythritol, these muffins are both sugar-free and gluten-free, making them a great option for anyone seeking a healthier alternative to traditional muffins. They’re perfect for a Friday breakfast or a delicious snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup diced fresh strawberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the diced strawberries.
6. Divide the batter evenly into the muffin tin.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These strawberry almond flour muffins are a perfect low-carb option that feels indulgent but is actually healthy. The sweet, juicy strawberries offer a refreshing contrast to the soft, nutty flavor of the almond flour. With no added sugar and healthy fats from coconut oil, these muffins are ideal for breakfast, a quick snack, or even a light dessert. They’re easy to make and great for meal prepping, so you can enjoy a fresh, keto-friendly muffin whenever you need a satisfying bite.

Savory Herb Cheese Keto Muffins

For those who prefer savory over sweet, these savory herb cheese keto muffins are a perfect choice. Packed with flavorful herbs and cheese, these muffins are low in carbs and high in protein, making them a great snack or side dish for a keto lunch. Made with almond flour and eggs, they are fluffy and savory without any added sugar. These muffins are perfect for anyone looking for a savory keto snack or a low-carb addition to their meal.

Ingredients:

• 2 cups almond flour
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 2 tsp mixed dried herbs (such as thyme, rosemary, and oregano)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or olive oil
• 1 tsp garlic powder (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, shredded cheese, mixed herbs, baking powder, salt, pepper, and garlic powder (if using).
3. In a separate bowl, whisk the eggs, almond milk, and melted butter or olive oil.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These savory herb cheese keto muffins are a great way to enjoy a savory, low-carb snack or side dish. The combination of melted cheese and aromatic herbs creates a rich, flavorful muffin that’s perfect for those who prefer savory over sweet. They’re easy to make, can be enjoyed warm or cold, and make an excellent addition to any keto meal plan. Perfect for lunchboxes, meal prep, or as an accompaniment to soups and salads, these muffins will become a regular feature in your low-carb kitchen.

Chia Seed Lemon Keto Muffins

These chia seed lemon keto muffins offer a tangy, citrusy bite, balanced with the nutritional benefits of chia seeds. Packed with healthy fats, fiber, and antioxidants, these muffins are an ideal snack for anyone following a low-carb or keto lifestyle. The lemon provides a refreshing zest, while the chia seeds add a pleasant crunch and nutritional boost. These muffins are easy to make and perfect for a light breakfast or a midday snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp chia seeds
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, erythritol, baking powder, salt, and chia seeds.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until the muffins are golden and a toothpick comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These chia seed lemon keto muffins are a refreshing and nutritious way to enjoy a low-carb snack. The zesty lemon flavor is perfectly complemented by the crunchy chia seeds, which add a boost of fiber and omega-3s. These muffins are great for anyone looking for a light, satisfying breakfast or a quick snack throughout the day. Packed with healthy fats and free of sugar, they’re a perfect fit for a keto meal plan and are simple to make. Enjoy them fresh or as a make-ahead option for busy mornings.

Apple Cinnamon Keto Muffins

These apple cinnamon keto muffins are a warm, comforting treat, combining the flavors of apple and cinnamon in a low-carb, keto-friendly version. While traditional apple muffins are high in carbs, these muffins use a blend of almond flour and a small amount of unsweetened apple sauce to mimic the apple flavor without the sugar. The cinnamon adds a cozy, fall-inspired flavor, and the muffins are soft and fluffy, making them a great choice for a healthy snack or breakfast.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened apple sauce
• 1/4 cup erythritol or another keto sweetener
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, whisk the eggs, unsweetened apple sauce, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick comes out clean from the center.
7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

hese apple cinnamon keto muffins provide a wonderful combination of flavors that taste like fall but are suitable for any time of the year. The apple sauce gives these muffins a moist texture and subtle sweetness, while the cinnamon adds a comforting spice. These muffins are low in carbs but rich in flavor, making them a perfect addition to a keto breakfast or an afternoon snack. Easy to make and satisfying, they’re perfect for meal prep or enjoying fresh out of the oven.

Coconut Flour Carrot Muffins

These coconut flour carrot muffins are a healthy and low-carb way to enjoy the classic flavor of carrot cake in a muffin form. Packed with fiber, healthy fats, and a subtle sweetness from the carrots, these muffins make a great keto-friendly snack or breakfast. The coconut flour gives the muffins a light and fluffy texture, while the added cinnamon and nutmeg give them a cozy, comforting flavor that’s perfect for a keto-friendly treat.

Ingredients:

• 1 1/2 cups coconut flour
• 1/2 cup erythritol or another keto sweetener
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 cup finely grated carrots (about 2 medium carrots)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the grated carrots.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These coconut flour carrot muffins offer all the flavors of carrot cake in a low-carb, keto-friendly form. The grated carrots give the muffins a natural sweetness and moisture, while the coconut flour keeps them light and fluffy. Perfect for those following a keto diet, these muffins are high in fiber, healthy fats, and antioxidants. They make an excellent breakfast or snack, providing sustained energy without the sugar spike of traditional carrot cake.

Mocha Keto Muffins

These mocha keto muffins are a perfect combination of coffee and chocolate in a low-carb muffin form. Made with almond flour, cocoa powder, and brewed coffee, they offer a rich, indulgent flavor without the sugar and carbs of regular muffins. The chocolate chips add a satisfying texture, while the coffee gives these muffins a subtle but energizing kick. These muffins are ideal for anyone looking for a keto-friendly breakfast or a mid-morning pick-me-up.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp brewed coffee (cooled)
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1/2 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk together the brewed coffee, eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the sugar-free chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These mocha keto muffins are the perfect treat for coffee and chocolate lovers on a keto diet. The brewed coffee adds a subtle, energizing flavor that pairs wonderfully with the rich cocoa powder and sugar-free chocolate chips. These muffins make a fantastic breakfast or snack, offering a delicious way to fuel your day with low-carb ingredients. Easy to prepare and full of flavor, they’re perfect for meal prepping and enjoying all week long.

Peanut Butter Chocolate Chip Keto Muffins

These peanut butter chocolate chip keto muffins are a delightful combination of savory peanut butter and sweet chocolate chips. The almond flour base keeps them low-carb, while the peanut butter adds richness and healthy fats. Sweetened with erythritol, these muffins are perfect for satisfying your sweet tooth without derailing your keto goals. They’re an ideal snack, breakfast, or dessert that’s easy to make and full of flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup peanut butter (unsweetened and creamy)
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the peanut butter, eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the sugar-free chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter chocolate chip keto muffins are an indulgent yet healthy treat. The peanut butter provides a rich, savory base while the chocolate chips offer a sweet burst of flavor. They are the perfect low-carb snack or dessert for those on a keto diet, combining healthy fats, protein, and fiber in one delicious muffin. Whether for breakfast or a midday snack, these muffins are easy to make and sure to satisfy your cravings.

Blueberry Almond Keto Muffins

These blueberry almond keto muffins are a fresh and fruity treat that’s perfect for breakfast or a light snack. Made with almond flour, they’re gluten-free, low-carb, and full of flavor. The natural sweetness of the blueberries paired with the nuttiness of almond flour creates a balanced, satisfying muffin. These muffins are also easy to make and can be prepared ahead of time, making them a convenient keto-friendly option.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or another keto-friendly sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the blueberries and sliced almonds (if using).
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These blueberry almond keto muffins are a perfect balance of sweetness and nuttiness. The fresh blueberries add natural sweetness and a burst of flavor, while the almond flour keeps them low-carb and satisfying. These muffins are not only delicious but also high in healthy fats, making them a perfect keto snack or breakfast. Whether you’re prepping them for the week or enjoying them fresh, they’re sure to become a staple in your keto baking repertoire.

Zucchini Cheddar Keto Muffins

These savory zucchini cheddar keto muffins are a delicious, low-carb option for anyone craving a savory snack or breakfast. Made with almond flour and packed with shredded zucchini and sharp cheddar cheese, these muffins are full of flavor and moisture. The zucchini helps keep the muffins tender, while the cheese adds richness and a savory bite. They’re perfect for a savory snack or a side dish for your keto meals.

Ingredients:

• 2 cups almond flour
• 1 1/2 cups shredded zucchini (squeeze out excess moisture)
• 1 cup shredded cheddar cheese
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp garlic powder (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, shredded zucchini, shredded cheddar cheese, baking powder, salt, pepper, and garlic powder (if using).
3. In another bowl, whisk the eggs, almond milk, and melted butter or coconut oil until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These zucchini cheddar keto muffins are a savory treat that’s perfect for anyone on a low-carb or keto diet. The zucchini adds moisture, while the cheddar cheese provides a rich, savory flavor. These muffins are great for a quick breakfast or as a snack to accompany your keto meals. With minimal carbs and healthy fats, they’re a satisfying and delicious addition to your keto baking collection. Whether you enjoy them warm out of the oven or as part of your meal prep, they’re sure to be a hit.

Note: More recipes are coming soon