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.
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.
Almond Flour Muffins FAQs
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.
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.
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.
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.
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.
- To mix up the spice profile, swap in ground nutmeg or pumpkin pie spice for 1/2 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 1/2 tablespoons of water), or 1/4 applesauce for each egg. If you substitute with applesauce, add 1/2 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.)
- 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.)
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.
Step 2: Process dates, bananas, vinegar and coconut oil in a food processor until smooth. Add eggs and again, process until smooth.
Step 3: Add wet ingredients (date mixture) along with carrots and walnuts to almond flour mixture. Stir to combine.
Step 4: In a standard muffin pan, line muffin cups with paper liners and fill 2/3 full with batter.
Step 5: 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 white vinegar or apple cider vinegar
- 1/4 cup coconut oil
- 2 large large carrots shredded (recipe note #1)
- 1 cup coarsely chopped walnuts 100g
- 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 2/3 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.
- 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.
- 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.