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Preheat oven to 400u00b0F and line a 12-cup muffin pan with liners. Spray the inside of the liners with cooking spray.
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In a large mixing bowl, combine almond flour, baking soda, salt, and sweetener. Add beaten eggs, yogurt, and vanilla extract. Finally, fold in sliced almonds.
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Scoop batter into the muffin cups evenly using a scoop. Bake in the oven for 20 minutes or until a toothpick comes out clean.
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Notes:
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I used fat free Greek yogurt to make these more weight watchers friendly. You could use sour cream but keep in mind, Greek yogurt actually has less carbs than sour cream.
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The sweetener I used was monkfruit from Lakanto. You could also use Swerve, or another granular sweetener that is a 1 for 1 substitute with sugar. You could even use sugar if you want! Of course, that would increase the weight watcher points and the carb count.
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These muffins have a delicious vanilla flavor and I added sliced almonds to give them some texture. These would also be really good with fresh blueberries mixed in!
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I have started weighing my almond flour as opposed to using measuring cups. This yields a much more consistent baked good. These almond flour muffins use 280g of almond flour.
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To freeze, remove the muffins from the muffin tin and let cool completely on a sheet tray. Place the sheet tray with the muffins into the freezer for 2 hours to flash freeze. Remove from the freezer and place the muffins in a freezer container or bag. Keep frozen for up to 3 months. When you are ready to eat, remove as many as you need from the freezer and let thaw on the counter for a few minutes.
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Nutrition per muffin: Calories: 176kcal, Carbohydrates: 6g, Protein: 9g, Fat: 12g, Saturated Fat: 1g, Fiber: 3g, Sugar: 2g
