Fluffy and delicious almond flour muffins with homemade Nutella swirled into each bite! These lower-sugar, high-protein muffins are the perfect snack or treat for any time of the day!
What Makes This Recipe Great
Naturally high in protein and lower in carbohydrates, almond flour is the perfect baking substitute. It yields delicious, tender, and fluffy muffins that are gluten-free, grain-free, and taste just as yummy as the original, without all the carbs!
Today, we’re making Almond Flour Muffins with a Nutella twist! While you can definitely buy your Nutella from the store, my simple homemade recipe is quick and easy to make and adds such lovely chocolate hazelnut flavor. Plus, it’s just 6 ingredients and is healthier than store-bought alternatives.
These tasty muffins have the perfect texture and amazing flavor and can be modified to fit your lifestyle. If you’re keto, you can make these even lower in carbs by substituting your favorite keto sweetener. If you’re dairy-free, simply swap the butter for coconut oil and use non-dairy milk. These muffins truly are the BEST!
Watch a Short Video of This Recipe
Ingredient Notes
Gluten-Free Muffin Batter
This makes a wonderful muffin based for a variety of different flavors and mixins. For this recipe, we’re using Nutella, but you can use this recipe and mix in blueberries, chocolate chips, bananas, and more!
- Almond flour: I recommend using blanched almond flour. Almond meal will work in a pinch, but I highly recommend this almond flour.
- Baking powder
- Sea salt
- Eggs
- Granulated sugar: Use whichever granulated sweetener you prefer.
- Butter: You can also use melted coconut oil.
- Almond milk: Use your favorite dairy-free or regular milk of choice.
Homemade Nutella
You can make your own chocolate hazelnut spread (Nutella copycat) or use 1 cup of a store-bought version to save time. I made my own, and it turned out fabulous!
- Hazelnuts
- Granulated sugar: Use any granulated sweetener that you prefer.
- Cocoa powder
- Vanilla extract
- Sea salt
- Avocado oil: Use your favorite cooking oil, plus more if needed.
Step-by-Step Instructions
- Preheat oven to 400 degrees F. Place the hazelnuts on a sheet pan and roast for 6-8 minutes until lightly browned and fragrant. Cool slightly, then rub the hazelnuts together between your palms to get as much skin off as possible.
- Place in a high-speed blender or food processor, and blend until the nuts turn to grainy powder.
- Add the rest of the ingredients for the homemade Nutella, and blend until smooth and creamy. You can add a bit more oil to make it more creamy. Set aside.
- Reduce the oven to 350 degrees F, and line a 12-cup muffin tin with paper liners. Spray with cooking spray.
- In a large bowl, stir together almond flour, baking powder, and salt.
- In another large mixing bowl, whisk together eggs, sugar, butter, and almond milk until smooth.
- Pour wet ingredients over dry ingredients and stir until just combined.
- Divide the batter among muffin cups. Use a cookie scoop or rounded ice cream scoop if desired.
- Add 1 tablespoon of Nutella on top of each filled muffin cup. Use a small spoon or a toothpick to swirl the Nutella into the batter, moving the batter to the top to push the Nutella to the center.
- Bake for 22-25 minutes until a skewer inserted in the center comes out clean. Cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Nutella: I made my own Nutella, but you can cut down on time and use store-bought instead if you want.
- Batter: Make sure not to over-mix the batter, or the almond flour muffins will turn dense.
- Sweeteners: You can make these low-carb with keto granulated sugar like monk fruit sweetener or erythritol. Otherwise, regular granulated sugar or coconut sugar will work.
- Variations: You can make various almond flour muffins using this recipe. Almond flour blueberry muffins, chocolate chip muffins, almond flour banana muffins, zucchini muffins, and more! Follow the same instructions and gently fold your mixins into the batter as the final step.
Storage Tips
- Store leftover Nutella muffins in an airtight container for up to 1 week in the fridge.
- To freeze, cool the muffins completely, then store them in an airtight, freezer-safe container or ziptop bag for up to 6 months. Thaw at room temperature and serve!
Recipe FAQs
While you can substitute almond flour for all-purpose flour in muffin recipes, be prepared to make adjustments to account for the differences in texture, structure, and moisture content. Unless you are an experienced baker, I recommend following a recipe that already includes almond flour, like the one I’ve created here!
There are a few reasons this could have happened, one being that the batter was overmixed. Almond flour is a delicate flour, so be sure not to overmix it. Also, make sure you include the baking powder. This recipe does not call for baking soda, but if you accidentally leave out the leavening agent (baking powder), that could affect the rise.
Muffins are generally quite calorie-dense and high in carbs. Using almond flour makes these muffins higher in protein and fiber, lower in calories and carbs, and generally a lighter option than standard muffins.
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Gluten-Free Almond Flour Nutella Muffins Recipe
Video
Ingredients
- 2½ cup almond flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3 eggs
- 1/2 cup granulated sugar or any other granulated sweetener
- 1/2 cup butter or coconut oil, melted
- 1/3 cup almond milk or your favorite milk of choice
Homemade Nutella (or use 1 cup store-bought)
- 1 cup hazelnuts
- 2½ tbsp granulated sugar or any other granulated sweetener
- 2 tbsp cocoa powder
- 2 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp avocado oil or your favorite cooking oil, plus more if needed
Instructions
- Preheat oven to 400 degrees F. Place the hazelnuts on a sheet pan and roast for 6-8 minutes until lightly browned and fragrant. Cool slightly then rub the hazelnuts together between your palms to get as much skin off as possible.
- Place in a high speed blender or food processor, and blend until the nuts turn to grainy powder.
- Add the rest of the ingredients for the homemade Nutella, and blend until smooth and creamy. You can add a bit more oil to make it more creamy. Set aside.
- Reduce the oven to 350 degrees F, and line a 12-cup muffin tin with liners. Spray with cooking spray.
- In a large bowl, stir together almond flour, baking powder, and salt.
- In a separate bowl, whisk together eggs, sugar, butter, and almond milk until smooth.
- Pour wet ingredients over dry ingredients and stir until just combined.
- Divide the batter among muffin cups.
- Add 1 tablespoon of Nutella on top of each filled muffin cup. Use a small spoon or a toothpick to swirl the Nutella into the batter, moving the batter to the top to push the Nutella to the center.
- Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Expert Tips
- Nutella: I made my own Nutella, but you can cut down on time and use store-bought instead if you want.
- Batter: Make sure not to over-mix the batter, or the almond flour muffins will turn dense.
- Sweeteners: You can make these low-carb with keto granulated sugar like monk fruit sweetener or erythritol. Otherwise, regular granulated sugar or coconut sugar will work.
- Variations: You can make various almond flour muffins using this recipe. Almond flour blueberry muffins, chocolate chip muffins, almond flour banana muffins, zucchini muffins, and more! Follow the same instructions and gently fold your mixins into the batter as the final step.
Storage Tips
- Store leftover Nutella muffins in an airtight container for up to 1 week in the fridge.
- To freeze, cool the muffins completely, then store them in an airtight, freezer-safe container or ziptop bag for up to 6 months. Thaw at room temperature and serve!
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So good! I made the homemade Nutella version. I had some de-skinned hazelnuts in the freezer (I think I got them from Sam’s Club) and this made the process super-easy. I like that the Nutella wasn’t super-sweet (although I think adding more sugar wouldn’t hurt the recipe).
Hi there! I love your healthy recipes! Can I just add grated zucchini in this recipe without adjusting cooking time? My kids LOVE your veggie morning glory muffins too!
I’ve never tried this but it could work! I would do a small amount and squeeze out the liquid before adding. No need to adjust the cook time.