This recipe for Almond Flour Muffins comes to you from my friend Dale. When I first read her recipe I thought, “These are going to be little hockey pucks.” Not so! In fact, they’re the opposite. It must be the nut flour, which incidentally, makes these muffins gluten free.
When I’ve made similar muffins using traditional flour, they’re dense and chewy the next day. But cold from the fridge, these almond flour muffins are delicate and sweet – though they have no refined sugar, just bananas and dates. And at about 200 calories, they’re a light and filling breakfast or snack.
You’ll get 16-18 generous almond flour muffins from this recipe. I like to cook them 6 at a time, freezing extra batter portioned into paper liners ready to bake. I pop them into a muffin tin from the freezer, cover it with plastic wrap, and let them thaw in the refrigerator overnight. In the morning I bake them and store any leftover muffins in the refrigerator. They’re even better the next day.
Time needed: 45 minutes.
How to Make Almond Flour Muffins
- Combine dry ingredients.
In a large bowl whisk together almond flour, shredded coconut, baking soda, salt and cinnamon.
- Combine wet ingredients in food processor.
Process dates, bananas, vinegar and coconut oil in a food processor until smooth. Add eggs and again, process until smooth.
- Combine wet and dry ingredients to make almond flour muffin batter.
Add date mixture along with carrots and walnuts to almond flour mixture. Stir to combine.
- Scoop batter into muffin tin.
In a standard muffin pan, fill paper liners 2/3 full.
- Bake 25 to 30 minutes at 350˚F, until muffin tops are set.
Almond Flour Muffins Recipe Video
Almond Flour Muffins
- 2 cups almond flour 224g
- 1/4 cup unsweetened shredded coconut
- 2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon cinnamon
- 8 pitted medjool dates
- 3 ripe bananas
- 3 large eggs
- 1 teaspoon vinegar
- 1/4 cup coconut oil
- 2 large large carrots shredded
- 1 cup coarsely chopped walnuts 100g
- Preheat oven to 350°F.
- Line standard size muffin tins with paper liners or generously grease.
- Combine almond flour, shredded coconut, baking soda, salt, and cinnamon in a large mixing bowl. Whisk to combine; set aside.
- Add dates, bananas, vinegar, and coconut oil to the bowl of a food processor; process until smooth. Add eggs and again, process until smooth.
- Pour date mixture into almond flour mixture. Add shredded carrots and chopped walnuts; stir until combined.
- Spoon batter into prepared muffin tins, filling each cup about 2/3 full.
- Bake for 25-30 minutes or until muffin tops are set. Cool on a wire rack.
- Enjoy warm or cold. Store extra muffins covered in the refrigerator and enjoy within a few days.