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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.

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 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:

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 2/3 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

Almond Flour Muffins

4.95 from 18 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 212
Servings: 18 muffins
These naturally sweetened, gluten free muffins make a wonderful (and portable!) breakfast or snack!


  • 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.


  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.


Calories: 212kcal | Carbohydrates: 17g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 270mg | Potassium: 218mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1415IU | Vitamin C: 2.2mg | Calcium: 53mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Blair says:

    Do you put them in the freezer completely uncovered?

    1. Marissa says:

      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.

  2. Beth says:

    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.

    1. Marissa says:

      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 🙂

  3. Sandra (@SECooking) says:

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

    1. Marissa says:

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

  4. OishiiTreats says:

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

    1. Marissa says:

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

  5. Paula @ Vintage Kitchen says:

    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.

    1. Marissa says:

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