Easy Almond Flour Muffins

Easy Almond Flour Muffins | snappygourmet.comSo school has been back in session for a while now here, so back to cooking and baking for me! Yay!  These Easy Almond Flour Muffins are what I like to call my “secret weapon” breakfast recipe.  These Easy Almond Flour Muffins really are super quick and easy to make and it also happens to be a gluten-free and dairy-free recipe.  But don’t worry, even if you don’t care about gluten-free and dairy-free,  they are still a great breakfast or snack option.  I make these muffins in big batches, freeze them, then top the muffins with some fruit and I’m full for hours!!

Easy Almond Flour Muffins | snappygourmet.comUnfortunately, I don’t have any “action” shots for this Easy Almond Flour Muffin recipe but you really don’t need any.  Mix all the ingredients together in a bowl.  Line a cupcake pan with paper liners and fill with batter.  Bake, cook, cool, then place on a large cookie sheet (pictured above) if you want to freeze them.  If you’ve never used almond flour before, you can find it at most grocery stores, BUT it’s generally not with the baking stuff.  I’ve usually found it with the healthy or organic packaged goods.  You can also find it online.  I’ve been using Honeyville almond flour lately and have been ordering it online.

Easy Almond Flour Muffins | snappygourmet.comOnce the muffins are frozen, place them in a sealable bag and just take a few out at a time to defrost.  Have these Easy Almond Flour Muffins as-is or top with some fruit or fruit sauce.  I like to place some defrosted California strawberries in a blender for a quick sugar-free sauce.  Top with a little whipped cream (or don’t if you want a dairy-free treat…) and you have strawberry shortcake for breakfast!!

I should warn you….these are not like your favorite bakery’s almond muffins.  These  Almond Flour Muffins are meant to be more like a healthy breakfast option that will fill you up. So if you’re expecting a HUGE flaky sugar filled muffin, you may be disappointed.  Not to say they’re NOT good; they’re just a bit different and may take a little getting used to.

Easy Almond Flour Muffins | snappygourmet.com

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Easy Almond Flour Muffins
4.3 from 6 reviews
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Recipe type: Breakfast
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Gluten-free & Dairy-free muffins that fill you up for hours!
Ingredients
  • 8 ounces almond flour
  • ½ teaspoon baking soda
  • 3 eggs
  • ¼ cup almond milk
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  2. Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into paper liners.
  3. Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
Notes
SNAPPY TIPS: Make a big batch and freeze the muffins for a quick breakfast. You can also top these muffins with fruit or fruit sauce.


SNAPPY SUBSTITUTIONS: Instead of almond milk you could use regular milk or coconut milk.


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Comments

  1. 1

    Love how easy this recipe is Lisa!

  2. 3

    Great breakfast idea! This might actually get my teenager to interested enough in breakfast to get up a few minutes earlier so he has time to eat!

  3. 5

    These look fantastic! Can’t wait to try them.

  4. 7

    Can you use rice milk in place of almond milk? Or has anyone tried to. Thanks

    • 8

      Hi Brenda! To be honest, I have not used rice milk in this recipe. I don’t see why you couldn’t use it and if I had to take a guess I’m sure it would be fine.

  5. 9

    These are awful (for the waistline!!?!) ….. I’m munching away at my third one already this morning … I have to put the rest of them far, far away (until tomorrow!) … really easy to make, quick to cook and delicious too. Thank you…

  6. 11

    I was super excited and wanted to like these. They were dry, bland, and stuck to the papers. Definitely spray the papers…. Maybe add a box of blueberries next time?

    • 12

      Hi Monica! Sorry they didn’t turn out for you. I just made a big batch this week and they weren’t dry so not sure what went wrong. They definitely taste better with fruit on top. Like I posted above, I like to top them with strawberries or an unsweetened strawberry sauce (defrosted frozen strawberries in a blender).

  7. 13

    I am allergic to eggs can you send me an eggless version

    • 14

      Sorry, I don’t have another version at the moment.

    • 15

      Sundeep…you can use flax and water as a substitute for an egg, or they make egg-replacer.

    • 16

      Just made these. I’ll let you know if they turn out in a few minutes! I love a good paleo and dairy free recipe.

    • 17
      Rachie~Bakie says:

      Hey there! I don’t do eggs either and they tastes even BETTER when I did the egg substitution. (I tried both) Ground flax is a REMARKABLE sub for eggs. 1 tbs of ground golden flax seed per 3 tbs of water OR alternative milk. (That equals one egg, so triple for this recipe that calls for 3 eggs) Also since eggs help with the raising and “fluff” of a baked good I added 1/4 tsp baking POWDER in addition to the soda.

  8. 18

    Thank you so much for this recipe. I can’t eat corn so these are our “no-corn” bread go-to. I modified it a little and use 1/4 c coconut flour with 3/4 c almond flour. We also added strawberries to them last night and they are incredible. But what I love about them is that they are so easy.

    • 19

      Thank you so much Jill! Happy to hear you enjoy them! I also have a similar recipe on my page that you may enjoy for Tropical Mango Muffins that use coconut and almond flour.

  9. 20

    Can you add fruit directly into the batter before baking? To make a “blueberry” muffin?? How about a bit of vanilla extract?

  10. 22
    K Sanchez says:

    I was looking for a recipe with few ingredients. Looks like I just found the perfect recipe to try almond flour. What is the purpose of lemon juice? I can’t have any citrus. Can this be omitted? Thanks!

  11. 24

    I LOVE these! We have these a few times a month, both savory and sweet. I like putting cinnamon directly in the batter and using 3/4 c almond flour and 1/4 c flax seed meal, and then put coconut palm sugar on the top. When I make them exactly as the recipe states, we put homemade nutella and chia seed raspberry jam on top. So good! I also like to add Italian seasoning and parmesan or mozzarella cheese, its a delicious choice for those of us that can’t eat wheat.

  12. 26
    Rachie~Bakie says:

    Oh…. Ha I forgot to mention with my run-on self that this recipe is SUPERIOR to other gluten/dairy free almond flour muffins. SUPERIOR. It is deceiving at first because it IS SO simple you’re over thinking that they couldn’t possibly be better than the other 37 ingredient muffin you just poorer your entire pantry and afternoon into. But then WA-LA-LA sooooooo good! THANKS for posting!

  13. 28

    This is awesome! I love it. so simple and so good. Mine didn’t come out dry, it was very moist and yummy. I used the parchment paper muffin liners that I ordered off of amazon. They didn’t stick at all using them. I will be making these alot. Thank you.

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