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Almond Flour Greek Yogurt Orange Muffins

These muffins are a delightful mix of fresh orange zest and creamy Greek yogurt, offering a moist and gluten-free breakfast option that's perfect for any time of day.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large eggs
  • 1/2 cup maple syrup Can be substituted with honey or agave.
  • 1 cup Greek yogurt Regular yogurt can be used, but the texture may differ.
  • 1 tsp vanilla extract
Dry Ingredients
  • 4 1/2 cups almond flour Can be substituted with coconut flour; adjust quantities.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 zest orange

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-count standard-sized muffin tray with parchment paper muffin liners.
  2. In a large mixing bowl, whisk together the wet ingredients: eggs, Greek yogurt, maple syrup, and vanilla extract.
  3. In another bowl, combine the dry ingredients: almond flour, baking powder, baking soda, salt, and orange zest.
  4. Fold the dry ingredients into the wet mixture gently. Do not overmix!
  5. Divide the batter among the 12 prepared muffin liners.
Baking
  1. Bake for 22 minutes. Allow to cool for 10 minutes before removing from the muffin tin.

Notes

These muffins can be served warm, drizzled with extra maple syrup or a dollop of Greek yogurt. They store well for 3-4 days in the fridge and can be frozen for up to 2 months.