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    Recipes » Breakfast Recipes

    Almond Flour Muffins

    Published: Jan 21, 2020 · Modified: Dec 29, 2020 by Marissa Stevens · 66 Comments

    Gluten FreePaleoVegetarianWhole30

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    almond flour muffins served on a white marble board

    This easy 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 also makes these muffins gluten free.

    Almond Flour Muffins on marble

    When I've made similar muffins using regular flour, they're dense and chewy the next day. But cold from the fridge or at room temperature, these almond flour muffins are moist, delicate and sweet - though they have no refined sugar, just bananas and dates. They are also grain free, dairy free, and at about 200 calories, they're a light and filling breakfast or snack.

    Jump to:
    • Almond Flour Muffins FAQs
    • Recipe Options
    • More of My breakfast and snack favorites:
    • How to Make Almond Flour Muffins
    • Almond Flour Muffins
    • 💬 Comments

    Almond Flour Muffins FAQs

    Can you freeze Almond Flour Muffins?

    You'll get 16-18 generous almond flour muffins from this recipe and they freeze beautifully. I like to cook them 6 at a time, freezing extra batter portioned into paper liners ready to bake.

    The day before I plan to bake them, I pop them into a muffin tin from the freezer, cover and thaw in the refrigerator overnight. In the morning I bake them and store any leftover muffins in an airtight container in the refrigerator. They're even better the next day.
    Almond Flour Muffins Stacked

    Can I substitute almond flour for all purpose flour in muffins?

    For these muffins, you’ll only use almond flour or almond meal. Though you can't use almond flour 1:1 for all-purpose flour (or whole wheat flour), in many recipes, you can substitute 25% of it.

    Should you refrigerate almond flour?

    Once opened, it's best to store almond meal / almond flour in the refrigerator to extend freshness. Nut flours go rancid faster than standard grain flours with little or no oil.

    What is the difference between almond meal and almond flour?

    Both are ground almonds and used for gluten free baking. These terms vary by brand, but typically almond flour is more finely ground than almond meal. In most recipes you can use these interchangeably, though the texture may be slightly different.

    I've made these muffins with both and could barely detect the difference.

    What is the difference between natural and blanched almond flour?

    In blanched almond flour, the almond skin has been removed. Natural almond flour is ground from almonds with the skin intact. There is a noticeable difference in color between the two, with the blanched flour being a light, off-white color and natural a warm brown.

    Recipe Options

    • To mix up the spice profile, swap in ground nutmeg or pumpkin pie spice for ½ teaspoon or more of the cinnamon. You can also add almond extract to intensify the almond flavor.
    • For a sweeter muffin, add in a tablespoon or two of a natural sweetener like coconut sugar or maple syrup. You could also stir in a teaspoon of vanilla extract along with a handful of dried cranberries and/or chocolate chips.
    • Mix in chopped pecans instead of walnuts if that's what you prefer or have on hand.
    • For a vegan version of these muffins, use flax eggs (replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons of water), chia eggs (replace each egg with 1 tablespoon ground flaxseed mixed with 2 ½ tablespoons of water), or ¼ applesauce for each egg. If you substitute with applesauce, add ½ teaspoon baking powder to the recipe as well to retain the light texture.

    More of My breakfast and snack favorites:

    • Almond Flour Blueberry Muffins (A riff on this muffin recipe with plump frozen blueberries or fresh blueberries and lemon zest and juice!)
    • Banana Oatmeal Cookies (Another one of my favorite almond flour recipes, these delicious cookies have no flour and are refined sugar free. They make a great portable breakfast or snack.)
    • Almond Flour Banana Pancakes (Tender, fluffy and gluten free!)
    • Banana Oatmeal Pancakes (Everyone loves these flourless pancakes - the batter is so easy to make in the blender!)
    • Almond Flour Brownies (Thick and fudgy gluten free and grain free brownies.)
    • Almond Flour Sugar Cookies (Make them thick and soft or thin and crispy - your choice!)
    • Almond Flour Pumpkin Bread (Delicate, moist, warmly spiced and studded with pecans and dried cranberries!)

    How to Make Almond Flour Muffins

    Step 1: In a large bowl whisk together dry ingredients: almond flour, shredded coconut, baking soda, salt and cinnamon.

    Mixing Dry Ingredients for Almond Flour Muffins

    Step 2: Process dates, bananas, vinegar and coconut oil in a food processor until smooth. Add eggs and again, process until smooth.

    Combining Wet Ingredients for Almond Flour Muffins

    Step 3: Add wet ingredients (date mixture) along with carrots and walnuts to almond flour mixture. Stir to combine.

    Adding wet ingredients carrots and walnuts to almond flour muffins

    Step 4: In a standard muffin pan, line muffin cups with paper liners and fill ⅔ full with batter.

    filling muffin tins with Almond Flour Muffin batter

    Step 5: Bake 25 to 30 minutes at 350˚F, until muffin tops are set.

    baked Almond Flour Muffins

    Almond Flour Muffins Recipe Video

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    Almond Flour Muffins on marble square image

    Almond Flour Muffins

    Marissa Stevens
    These naturally sweetened, gluten free muffins make a wonderful (and portable!) breakfast or snack!
    4.95 from 18 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 18 muffins
    Calories 212 kcal

    Ingredients
      

    • 2 cups almond flour 224g
    • ¼ 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 white vinegar or apple cider vinegar
    • ¼ cup coconut oil
    • 2 large large carrots shredded (recipe note #1)
    • 1 cup coarsely chopped walnuts 100g

    Instructions
     

    • Preheat oven to 350°F.
    • Line standard size muffin tins with muffin 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 ⅔ full.
    • Bake for 25-30 minutes or until muffin tops are set and a sharp knife or toothpick comes out clean. Cool in muffin tin on a wire rack.
    • Enjoy warm, at room temperature, or cold. Store extra muffins covered in the refrigerator and enjoy within a few days.

    Notes

    1. Time Saving Tip: If you have a shredding disc for your food processor, shred carrots before processing wet ingredients - no need to wipe out the bowl in between.
    2. The uncooked batter freezes very well. I like to portion the batter into muffin wrappers before freezing then thaw overnight in a covered muffin tin in the refrigerator the day before I plan to bake them.

    Nutrition

    Calories: 212kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 4gCholesterol: 35mgSodium: 270mgPotassium: 218mgFiber: 3gSugar: 10gVitamin A: 1415IUVitamin C: 2.2mgCalcium: 53mgIron: 1.1mg
    Keyword dairy free, food processor, gluten free, grain free, healthy, kid friendly, paleo, portable breakfast
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Recipe Rating




    1. Stephanie says

      June 03, 2022 at 7:36 pm

      Hi Marissa!
      I found your website looking for muffins using almond flour. I'd love to try this recipe but I'm new to using coconut oil. Do I melt if first, or just measure out 1/4 cup? Thanks so much - can't wait to bake these!

      Reply
      • Marissa Stevens says

        June 05, 2022 at 5:16 pm

        Hi Stephanie! No need to melt the coconut oil, you can just measure it out. I hope you'll love them!

        Reply
    2. debra solomon says

      March 07, 2022 at 5:15 am

      5 stars
      These muffins are foolproof and DELICIOUS!!!! I am not supposed to eat a lot of almonds though - any suggestions what non wheat/oat flour I could add to the mix to halve the almond content ? Many thanks in advance !

      debra

      Reply
      • Marissa Stevens says

        March 07, 2022 at 10:46 am

        Hi Debra! I'm so glad you're enjoying the recipe. I've made these with hazelnut flour with great results. Other than that I haven't tested this recipe with other flours so I recommend experimenting by substituting 25% to 50% of a flour that you tolerate well and go from there. I hope that helps!

        Reply
        • debra solomon says

          March 07, 2022 at 5:37 pm

          5 stars
          Hi Marissa ! Thank you for the substitution amounts - very much appreciated! Also I have to tell you that I sent this muffin recipe to a dear friend and she makes variations on it EVERY week and she is in love with your recipe!
          You are our muffin maven !
          : )))))))) Debra

          Reply
          • Marissa Stevens says

            March 09, 2022 at 10:18 am

            That's so kind of you, Debra! Thank you.

            Reply
    3. Sandra Wilson says

      October 10, 2021 at 1:39 pm

      5 stars
      My grandsons loved these muffins! They were moist & delicious & we didn’t miss the sugar!💙💙💙

      Reply
      • Marissa Stevens says

        October 11, 2021 at 8:39 am

        I love to hear this, Sandra! Thank you for coming back to let me know!

        Reply
    4. genta says

      July 25, 2021 at 3:47 pm

      Great recipe! I tried it twice and came out delicious. Thanks a lot!

      Reply
      • Marissa Stevens says

        July 25, 2021 at 4:51 pm

        So glad you're enjoying the recipe, Genta!

        Reply
    5. Brenda says

      February 02, 2021 at 6:10 pm

      4 stars
      I loved the texture but found the flavor salty! 1 tsp of salt is too much for me. Next time I’ll make it with 1/4 tsp.
      Thank you for sharing this recipe

      Reply
      • Marissa Stevens says

        February 02, 2021 at 7:27 pm

        My pleasure, Brenda! Thank you for your cooking notes - I’m glad you’re making this recipe your own!

        Reply
    6. Mar says

      April 30, 2020 at 9:42 am

      I WAS NOT planning on making muffins today. But when I saw the ingredients in this recipe, having everything except coconut oil (will use a different fat), I cannot wait until tomorrow! Thanks so much!

      Reply
      • Marissa Stevens says

        April 30, 2020 at 2:04 pm

        My pleasure, Mar. I hope you love them!

        Reply
    7. Lori says

      February 14, 2020 at 7:44 am

      I followed your recipe list to a tee and when the muffins were in the oven your video started to play saying add the baking powder,🙃 your ingredient list says baking soda and also cider vinegar not regular vinegar. Turned out ok, but I do believe an update should be made on the list of ingredients.

      I was surprised they turned out like they did with the errors in the list. Will make them again using the proper ingredients next time!!

      Reply
      • Marissa Stevens says

        February 14, 2020 at 8:46 am

        Hi there, Lori. 🙂 I misspoke in the video, the written recipe is correct calling for baking soda. For vinegar, you can use white or cider vinegar interchangeably.

        Reply
        • Lori says

          February 14, 2020 at 11:59 am

          Thanks so much for your reply, I will make them again using the baking soda as directed and try cider vinegar the next time.
          This was the first time I have baked with almond flour and was impressed with the texture and flavour for sure.

          Reply
          • Marissa Stevens says

            February 14, 2020 at 12:08 pm

            I'm so glad you enjoyed them, Lori! I'm with you on the almond flour - it's such a pleasant surprise. Hazelnut flour is pretty great too if you're ever looking to mix it up. 🙂

            Reply
    8. annie@ciaochowbambina says

      January 30, 2020 at 8:51 am

      5 stars
      You made my day with this one, my friend! I have everything I need and have been craving a sweet muffin with my morning coffee!

      Reply
      • Marissa Stevens says

        January 31, 2020 at 12:49 pm

        aww....I love to hear that, Annie!

        Reply
    9. Neil says

      January 26, 2020 at 11:53 am

      5 stars
      You know almond flour isn't something I've baked with before Marissa. I've done Gluten Free flour and that was fine for muffins. I'll need to give this a go. I love the combination of bananas and dates too. Definitely the next muffin recipe I try!

      Reply
    10. mimi rippee says

      January 24, 2020 at 3:48 pm

      These look wonderful. I don't even mind hockey pucks, if they're healthy hockey pucks. If you want the most perfect muffins, use cake flour and go to town. But it nutrition is a priority, my criteria are different. Loved your video!

      Reply
    11. Cheyanne says

      January 23, 2020 at 6:45 am

      5 stars
      I'm so glad you reposted this recipe, because I needed the reminder to make these! I don't know what it is about cold weather, but it makes me crave muffins like craaaaazy! These are getting made PRONTO!

      Reply
      • Marissa Stevens says

        January 23, 2020 at 3:00 pm

        So excited for you to try them, Chey! xo

        Reply
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