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 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.
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 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, in many recipes, you can substitute it for 25% of the A/P flour. Here are tasting notes on common baked goods made partially with 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.
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.
More of My breakfast and snack favorites:
- Zucchini Banana Bread (Dense and moist with 10 ounces of zucchini!)
- Banana Oatmeal Cookies (No flour or refined sugar in these delicious cookies that 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!)
- Oatmeal Banana Bread (Loaded with banana and oat flavor, made with whole grain flour and honey sweetened.)
How to Make Almond Flour Muffins
Step 1: In a large bowl whisk together 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 date mixture along with carrots and walnuts to almond flour mixture. Stir to combine.
Step 4: In a standard muffin pan, fill paper liners 2/3 full.
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
- 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.