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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.

    More Breakfast Recipes

    • Sweet Potato Hash Browns
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    • Sweet Potato Bread
    • Breakfast Quiche

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      Recipe Rating




    1. Katherine | Love In My Oven says

      January 22, 2020 at 7:28 pm

      5 stars
      Haha, Marissa! I have made some "hockey pucks" myself using almond flour, so good to know you've found a recipe for us that isn't rock hard!! These sound terrific, and i love the alternative to regular all-purpose flour!

      Reply
      • Marissa Stevens says

        January 23, 2020 at 3:00 pm

        Thank you, Katherine!

        Reply
    2. Cathy Brennan says

      January 22, 2020 at 6:18 pm

      Is there anything else you can use other than dates ? Boyfriend allergic, is there a substitute?

      Reply
      • Marissa Stevens says

        January 23, 2020 at 3:01 pm

        Hi there, Cathy. Absolutely! Soft, dried figs or prunes are both good substitutes. Hope you two love them!

        Reply
    3. Natalie says

      September 24, 2019 at 8:45 pm

      5 stars
      What a great recipe! We are exclusively grain-free so I do lots of almond flour baking. This recipe is wonderful because it yields so many muffins for only 2c of almond flour, thanks to all the yummy nutritious ingredients. My kids loved these!

      Reply
      • Marissa says

        September 25, 2019 at 4:40 pm

        I love to hear this, Natalie! I'm so glad that your "kids loved these" - the highest compliment! Thank you for coming back to let me know!

        Reply
    4. Betty Gabriel says

      April 10, 2019 at 2:14 am

      These muffins look so good. Thanks for sharing such a nice and detailed recipe.

      Reply
      • Marissa says

        April 10, 2019 at 4:33 pm

        My pleasure! Thanks, Betty.

        Reply
    5. Cheyanne @ No Spoon Necessary says

      March 13, 2019 at 5:14 am

      5 stars
      I love the use of almond flour in these muffins, Marissa! And the combination of bananas and dates could not be more delicious! I could definitely eat these marvelous muffins for breakfast, snack-time AND dessert! They look heavenly! Pinned!

      Reply
      • Marissa says

        March 13, 2019 at 2:13 pm

        aww...thank you so much, Cheyanne!

        Reply
    6. Leanne | Crumb Top Baking says

      March 12, 2019 at 6:13 pm

      5 stars
      I've been baking a lot with almond flour lately, so I'm definitely trying these muffins some time soon! And what a great idea to freeze the batter in the muffin pans. Never would have thought to do that! Thanks for the tip Marissa!

      Reply
      • Marissa says

        March 13, 2019 at 2:12 pm

        Thanks, Leanne! It's great to have the batter ready to go. So convenient!

        Reply
    7. Valentina says

      March 11, 2019 at 12:39 pm

      5 stars
      My 15 yr old son is gluten-free. This will be an awesome GF, on-the-go breakfast for him. I love the inclusion of the coconut and carrot. I'm actually thinking I'll make them today! I'll report back. 🙂

      Reply
      • Marissa says

        March 12, 2019 at 11:04 am

        I would love that, Valentina! Thank you!

        Reply
        • Valentina says

          March 13, 2019 at 8:50 pm

          We all loved them! I didn't want to go the store so I used what I had -- oats instead of walnuts, and olive oil instead of coconut oil. They were great, and both of my kids had them for their on-the-go breakfast yesterday and today. We're already almost out. Thank you! Next time I'll try the walnuts and coconut oil -- assuming I get to the market. 😉

          Reply
          • Marissa Stevens says

            March 14, 2019 at 9:56 am

            That's so wonderful to hear, Valentina! Thank you for coming back to let me know!

            Reply
    8. Mary Ann | The Beach House Kitchen says

      March 08, 2019 at 10:47 am

      5 stars
      Always looking for new gluten free recipes to add to my repertoire Marissa! I've got a few GF friends, so I'll definitely baking a batch soon. Love almond flour!

      Reply
      • Marissa says

        March 12, 2019 at 11:04 am

        Almond flour is amazing, isn't it! Hope you and your friends love these, Mary Ann!

        Reply
    9. Liz says

      March 07, 2019 at 10:03 am

      5 stars
      Oh, my gosh, these look fantastic! Love the flavor, the healthy ingredients and the texture!! Marvelous!

      Reply
      • Marissa says

        March 12, 2019 at 11:04 am

        Thank you, Liz!

        Reply
    10. Kelly | Foodtasia says

      March 07, 2019 at 9:21 am

      5 stars
      Marissa, these would make the perfect breakfast! I have a 20 pound box of dates - I love eating them, but I sure could use a lot of them up in these muffins! The texture on these muffins looks amazing!

      Reply
      • Marissa says

        March 12, 2019 at 11:05 am

        Wow! That's a lot of dates!! Thanks, Kelly! Hope you love these!

        Reply
    11. Dawn says

      March 07, 2019 at 5:42 am

      5 stars
      These look super flavourful, Marissa! Love the carrot in there....makes them extra guilt free! Wish I had one or 2 right now with my coffee...and maybe a smear of butter 😉

      Reply
      • Marissa says

        March 12, 2019 at 11:05 am

        Wish I could share a couple with you! And everything is better with butter, right? 😉

        Reply
    12. David @ Spiced says

      March 07, 2019 at 4:30 am

      5 stars
      Well thank you very much, Dale! All too often gluten-free muffin (and other baked goods) get a bad rap. I think it's because the first attempts at gluten-free baking were, well, hockey pucks. But folks have become wiser, and you sometimes can't even tell if a baked good is gluten-free. I can't wait to try these almond flour muffins, Marissa. They sound delicious!!

      Reply
      • Marissa says

        March 12, 2019 at 11:06 am

        Fantastic, David! Thank you!

        Reply
    13. angiesrecipes says

      March 06, 2019 at 9:18 pm

      Love these low carb carrot muffins! They look fantastic and I can't wait to try this! Thanks, Marissa.

      Reply
      • Marissa says

        March 12, 2019 at 11:06 am

        Thanks so much!

        Reply
    14. Katherine | Love In My Oven says

      March 06, 2019 at 7:44 pm

      I LOVE this recipe! So healthy and nutritious, and am loving that they're totally gluten-free! They sure don't look like hockey pucks to me 😉 I can't wait to try them!

      Reply
      • Marissa says

        March 12, 2019 at 11:06 am

        Love to hear that, Katherine. Thank you!

        Reply
    15. Kevin says

      March 06, 2019 at 7:42 pm

      5 stars
      Love how natural these ingredients are too make a great tasting muffin! You've out done your self with this one!

      Reply
      • Marissa says

        March 12, 2019 at 11:06 am

        aww, thanks so much, Kevin!

        Reply
    16. Blair says

      January 05, 2015 at 2:53 pm

      Do you put them in the freezer completely uncovered?

      Reply
      • Marissa says

        January 05, 2015 at 3:01 pm

        Hi Blair - You'll definitely want to cover them in the freezer - with foil, plastic wrap, or the baking pan lid if you happen to have one. Thanks for the good question - I'll adjust my wording in the post to make it more clear.

        Reply
    17. Beth says

      March 01, 2013 at 12:47 pm

      I also found time to make these this week, though probably not enough time since I forgot the eggs. They still turned out pretty good but am anxious to try them with all the ingredients next time.

      Reply
      • Marissa says

        March 02, 2013 at 10:39 am

        Funny, last time I made them I forgot the coconut oil and was out of cinnamon so I used cocoa powder (not a good substitute 🙂

        Reply
    18. Sandra (@SECooking) says

      January 09, 2013 at 6:25 am

      Those muffins look amazing! I love that they are gluten free, and so healthy! Well done and have a wonderful week!

      Reply
      • Marissa says

        January 09, 2013 at 8:38 am

        Thanks Sandra! Just clicked over and saw that mushroom omelette you posted - looks fantastic! Hope you have a wonderful week too...

        Reply
    19. OishiiTreats says

      January 08, 2013 at 2:21 pm

      These do look like they would be a great snack to grab on the run, I love anything thats naturally sweetened by fruit.

      Reply
      • Marissa says

        January 09, 2013 at 8:33 am

        Me too. I wondered if these would lack sweetness, but they're just right.

        Reply
    20. Paula @ Vintage Kitchen says

      January 07, 2013 at 9:26 am

      I don´t make muffins much because they do dry out quickly. But freezing them unbaked is the best tip I´ve heard this year ...jaja. Seriously, it´s perfect for me. And the ingredients just couldn´t fit my taste buds better. Might I say it might be the perfect muffin recipe? I will try them tomorrow, just need to get a few things.

      Reply
      • Marissa says

        January 09, 2013 at 8:13 am

        Thank you Paula! I can't wait to hear how you like them....

        Reply
    Newer Comments »

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