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Magdalenas Paleo

How to make flourless almond muffins

Written by missblasco on . Posted in CAKES/MUFFINS, EASY, RECIPE, SUGAR FREE.

En esta entrada te enseño como hacer magdalenas sin harina de almendra y coco. ¡Alucinantes!
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Flourless Almond Muffins: A Sugar-Free, Low-Carb Breakfast Treat
Breakfast and snacks often tempt us with sugary pastries, but as a dietitian, I’m all about healthier alternatives that don’t skimp on flavor. Say hello to flourless almond muffins, a sugar-free, low-carb, and paleo-friendly treat that’s perfect for kids and adults alike. These muffins, made with almond butter or homemade cocoa-hazelnut spread (think healthy Nutella), are fluffy, satisfying, and free of grains and dairy. After years of phasing out traditional muffins due to their high sugar and calorie content, I crafted this recipe to recapture that childhood joy in a guilt-free way. Available in two varieties—almond butter or cocoa-hazelnut—these muffins are ideal for keto diets, diabetic-friendly needs, or anyone craving a wholesome snack. Let’s explore their nutritional benefits, easy prep, and how to make them a staple in your kitchen!
Why Flourless Almond Muffins?
Traditional muffins are loaded with sugar (15-20g per serving) and refined flour, spiking blood sugar and leaving you hungry soon after. These flourless almond muffins are a game-changer:
  • Low-Carb: Only 5-7g carbs per muffin, compared to 30g in standard muffins.
  • Sugar-Free: Sweetened with monk fruit (GI 0) or dates for natural sweetness.
  • Paleo and Gluten-Free: No grains or dairy, perfect for dietary restrictions.
  • Satiating: High in fiber and healthy fats, keeping you full longer.
  • Portable: Great for breakfast, snacks, or post-workout fuel.
By making them at home, you avoid the excessive sugars and additives in commercial pastries, creating a treat that’s as nutritious as it is delicious.

Flourless almond muffins are a sugar-free, low-carb breakfast treat that’s paleo, gluten-free, and perfect for kids.

 

sugar-free muffins

 

Nutritional Benefits of Key Ingredients
These muffins are packed with wholesome ingredients that deliver health benefits.
Almond Butter
  • Low-Carb: 7g carbs per 100g, ideal for keto and low-carb diets.
  • High Fiber: Supports digestion and satiety, aiding weight control.
  • Nutrient-Dense: Rich in vitamin E, magnesium, calcium, and copper for heart and bone health.
  • Healthy Fats: Monounsaturated fats reduce cholesterol and support energy.
Homemade Cocoa-Hazelnut Spread
  • Low-Sugar: Made without the high sugar content of commercial Nutella (20g per 2 tbsp).
  • Antioxidant-Rich: Cocoa provides flavonoids to combat inflammation.
  • Nutrient Boost: Hazelnuts add vitamin E, manganese, and healthy fats.
  • Texture: Grated coconut thickens the batter, adding fiber and minerals.
Monk Fruit Sweetener
  • Zero Calories: No impact on calorie intake, perfect for weight management.
  • Zero GI: Safe for diabetics, with no blood sugar spikes.
  • Antioxidants: Mogrosides offer anti-inflammatory benefits.
Grated Coconut
  • High Fiber: Promotes digestion and fullness.
  • Mineral-Rich: Provides potassium, manganese, selenium, and iron.
  • Healthy Fats: Medium-chain triglycerides (MCTs) support metabolism.
  • Vitamin Source: Contains B vitamins, C, E, and K.
Eggs
  • Protein-Rich: Support muscle growth and satiety.
  • Nutrient-Dense: Offer choline and B vitamins for brain health.
These ingredients make the muffins paleo, gluten-free, and diabetic-friendly, offering a filling, flavorful alternative to traditional pastries.

Made with almond butter or homemade cocoa-hazelnut spread, they’re filling, nutrient-dense, and diabetic-friendly.

 

flourless sugar-free muffins

Flourless Almond Muffin Recipe
This easy recipe yields fluffy, flavorful muffins in two varieties: almond butter or cocoa-hazelnut. It’s beginner-friendly and perfect for batch prep.
Ingredients (Makes 12 muffins)
Almond Butter Muffins
  • 2 large eggs
  • ½ cup almond butter
  • 2 tbsp monk fruit sweetener (or ¼ cup crushed Medjoul dates)
  • ½ tsp baking powder
  • ½ tsp vanilla extract (optional)
  • Pinch of sea salt
Cocoa-Hazelnut Muffins
  • 2 large eggs
  • ½ cup homemade cocoa-hazelnut spread (cocoa, hazelnuts, monk fruit)
  • ¼ cup grated coconut (or ground hazelnuts for less coconut flavor)
  • 2 tbsp monk fruit sweetener
  • ½ tsp baking powder
  • Pinch of sea salt
  • Optional: ½ tsp lemon zest for brightness
Instructions
  1. Prep Batter: Preheat oven to 355°F (180°C). Line a muffin tray with paper liners. For each variety, beat 2 eggs with monk fruit sweetener in separate bowls. Add baking powder and salt, mixing well (no appliances needed).
  2. Mix Flavors: For almond butter muffins, stir in almond butter and vanilla until smooth. For cocoa-hazelnut muffins, mix in cocoa-hazelnut spread and grated coconut. If the cocoa batter is too runny, add 1-2 tbsp more coconut or ground hazelnuts.
  3. Fill Muffin Cups: Spoon batter into liners, filling ¾ full. The muffin tray helps maintain shape.
  4. Bake: Bake for 15-18 minutes, until a toothpick comes out clean. Cool in the tray for 5 minutes, then transfer to a wire rack.
  5. Store: Store in an airtight container in the fridge for up to a week or freeze for 3 months. Thaw overnight in the fridge for fresh-tasting muffins.
Tips for Success
  • Texture Check: Gluten-free flours like almond butter or coconut absorb more liquid, so expect a denser, moister texture than wheat-based muffins.
  • Sweetness Adjust: Taste batter and add more monk fruit if needed; dates add fiber but raise GI (55).
  • Flavor Boost: Try cinnamon or orange zest for variety.
  • Freezing: Freeze extras for quick breakfasts; reheat at 250°F for 5 minutes.

This easy recipe is versatile, freezable, and ideal for healthy breakfasts or snacks on the go.

Why These Muffins Shine
Unlike sugary pastries that cause energy crashes, these muffins are filling and easy to digest, thanks to their high fiber and healthy fats. The homemade cocoa-hazelnut spread avoids the 20g sugar per serving in commercial versions, educating kids’ palates to enjoy real flavors. They’re perfect for keto, paleo, or diabetic-friendly diets, offering a versatile snack for school, workouts, or travel.

flourless muffins

 

More Low-Carb Breakfast Ideas

  • Chia Pudding: Sweetened with monk fruit.
  • Coconut Flour Pancakes: Paleo and sugar-free.
  • Almond Butter Bars: Portable and filling.

 

Flourless almond muffins are a low-carb, sugar-free revelation that brings joy to breakfast and snacks. With almond butter or homemade cocoa-hazelnut spread, these paleo-friendly treats are fluffy, flavorful, and packed with fiber, healthy fats, and minerals.
Perfect for keto, gluten-free, or diabetic-friendly diets, they’re a wholesome alternative to sugary pastries.
Have you tried flourless baking? What’s your favorite healthy breakfast? Share your thoughts in the comments and explore more low-carb recipes on our site.
Bake these muffins, savor the flavor, and enjoy a guilt-free treat! Cheers!
Related recipes:
Magdalenas Paleo

Magdalenas sin harina de almendra y coco

En esta entrada te enseño como hacer magdalenas sin harina de almendra y coco. ¡Alucinantes!
4 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Desayuno, Snack
Cuisine low carb, sugar free
Servings 8 raciones
Calories 116 kcal

Ingredients
  

  • 1/2 taza mantequilla de almendras
  • 2 huevos
  • 1 cda (tbsp) azúcar de coco
  • 1/4 tsp impulsor (levadura química)

Instructions
 

  • Bate 2 huevos en un bol mediano, añade el azúcar de coco y el impulsor. Mezcla muy bien con unas varillas, procura que no queden grumos.
  • Añade la mantequilla de almendras, integra bien todos los ingredientes. Deja reposar unos minutos.
  • Reparte la mezcla en los moldes, recuerda poner unas cápsulas de papel para que la masa no se pegue. Si tienes una bandeja especial para hornear para magdalenas, úsala, será más fácil que mantengan su forma.
  • Con el horno precalentado a 200ºC, introduce la bandeja y hornea durante 15 minutos a 180ºC. 
  • Cuando estén doradas en la superficie, sácalas y comprueba que estén cocidas pinchándolas con un palillo, deja enfriar y ¡a disfrutar!.

Notes

 
  • No hemos añadido ninguna grasa, las de almendra no la necesitan. A las de nutella y coco puedes añadirles aceite de coco, de esa manera será más fácil retirarles el papel. Con una cucharada (tbsp) será suficiente.
 
  • Edulcorante. He usado una cantidad moderada de azúcar de coco que tiene un índice glucémico bajo, pero si quieres evitarlo puedes sustituirlo por azúcar de abedul (xilitol) o por unos dátiles triturados.
 
  • Estas magdalenas se conservan muy bien en la nevera dentro de un recipiente cerrado. Pueden aguantar una semana sin problemas.
 

Nutrition Facts
Magdalenas sin harina de almendra y coco
Amount Per Serving
Calories 116 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 40mg13%
Sodium 59mg3%
Potassium 132mg4%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 60IU1%
Calcium 60mg6%
Iron 0.7mg4%
* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.
Keyword magdalenas sin harina
Tried this recipe?Let us know how it was!
Magdalenas Paleo

Magdalenas sin harina de nutella casera.

En esta entrada te enseño como hacer magdalenas sin harina de nutella casera. ¡Deliciosas!
3.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Desayuno, Snack
Cuisine low carb, sugar free
Servings 8 raciones
Calories 111 kcal

Ingredients
  

  • 125 gramos nutella casera
  • 1/2 taza coco rallado
  • 2 huevos
  • 1 cda (tbsp) azúcar de coco o azúcar de abedul
  • 1/4 cda cafe (tsp) impulsor levadura química

Instructions
 

  • Bate 2 huevos en un bol mediano, añade el azúcar de coco y el impulsor. Mezcla muy bien con unas varillas, procura que no queden grumos.
  • Añade la crema de cacao y avellanas casera, integra bien.
  • Añade el coco rallado, mezcla y deja reposar unos minutos.
  • Reparte la mezcla en los moldes, recuerda poner unas cápsulas de papel para que la masa no se pegue. Si tienes una bandeja especial para hornear  magdalenas, úsala, será más fácil que mantengan su forma.
  • Con el horno precalentado a 200ºC, introduce la bandeja y hornea durante 15 minutos a 180ºC. 
  • Cuando estén doradas en la superficie, sácalas y comprueba que estén cocidas pinchándolas con un palillo, deja enfriar y ¡a disfrutar!.

Notes

  •  Para aportar un poco de grasa a la masa puedes añadir una cucharada de postre (tsp) de aceite de coco derretido, cuando estén hechas las magdalenas se despegarán mejor de las cápsulas de papel.
 
  • Edulcorante. He usado una cantidad moderada de azúcar de coco que tiene un índice glucémico bajo, pero si quieres evitarlo puedes sustituirlo por azúcar de abedul (xilitol) o por unos dátiles triturados.
 
  • Estas magdalenas se conservan muy bien en la nevera dentro de un recipiente cerrado. Pueden aguantar una semana sin problemas.
 

Nutrition Facts
Magdalenas sin harina de nutella casera.
Amount Per Serving
Calories 111 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 40mg13%
Sodium 89mg4%
Potassium 73mg2%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 60IU1%
Calcium 24mg2%
Iron 0.8mg4%
* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.
Keyword magdalenas sin harina
Tried this recipe?Let us know how it was!
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4 INGREDIENTS, DESAYUNO, MUFFINS, PALEO, RECETA, SIN AZÚCAR, SIN GLUTEN, SIN HARINA, SIN LACTOSA

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4 from 4 votes (2 ratings without comment)

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