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Easy Almond Flour Muffins

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Easy Almond Flour Muffins, one of my best almond flour recipes that is lower carb and can be made Paleo, dairy-free, and gluten-free. These muffins can be made ahead and frozen for a quick easy breakfast. Plus, a list of my other favorite almond flour recipes. 

(For your shopping convenience, this post contains affiliate links.)

close up of almond flour muffin on cooling rack

These Easy Almond Flour Muffins are what I like to call my “secret weapon” breakfast recipe.  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 really are super quick and easy to make and it also happens to be a gluten-free and dairy-free recipe.

Almond Flour Muffins on baking sheet

Don’t worry though, even if you don’t care about gluten-free and dairy-free,  these almond flour muffins are still a great breakfast or snack option.  I make these muffins in big batches, freeze them, then top the muffins with some fruit (like a quick homemade strawberry sauce) and I’m full for hours!!

Almond Flour Recipes:

If you are looking for more almond flour recipes, I have a bunch including these…

Working on a few more too so be sure to search my site for Almond Flour Recipes for the latest.

How to Make Almond Flour:

Baking with almond flour can be a little tricky since it’s not really flour. What is almond flour? It’s really just ground up almonds.

If you’re wondering how to make almond flour, you can make homemade almond flour by grinding almonds in a food processor. BUT I don’t really recommend it for baked goods. Homemade almond flour doesn’t generally get as finely chopped as most commercial brands so your results for baked good will be very different.

You can certainly give it a try though!

Where to Buy Almond Flour:

If you’re wondering where to buy almond flour, 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. Online and retail stores such as Costco, Trader Joes, and King Arthur also generally have some.

I’ve been using Honeyville super fine almond flour lately and have been ordering it online. Different almond flours will have different results with these muffins as some almond flours are not as fine. I highly suggest a finely ground almond flour.

I store my almond flour in the freezer so that it lasts longer.

Almond Flour Muffins on Rack

How to Make Almond Flour Muffins:

I always get a lot of requests for Paleo recipes. I’m not much of a Paleo expert, but I’m fairly sure these are Paleo friendly muffins. Unfortunately, I don’t have any “action” shots for this Easy Almond Flour Muffin recipe but you really don’t need any.

Only 6 ingredients in these Almond Flour Muffins: almond flour, eggs, almond milk (coconut milk, milk, or other milk substitute), honey, baking soda, and lemon juice. All you have to do is mix all the ingredients together in a bowl. That’s it!

I highly recommend using a scale to weigh the almond flour. I love this scale (<—- click to see the one I have from Amazon).

Line a cupcake pan with paper liners and fill with batter. I like to use a large ice cream trigger scoop to fill the liners.

Bake, cook, cool, then place on a large cookie sheet (pictured above) if you want to freeze them.

Almond flour muffin with strawberry sauce

Once 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 the almond flour muffins with a little whipped cream (or don’t if you want a dairy-free treat…) and you have strawberry shortcake for breakfast!! This is one of my favorite recipes with almond flour and lower carb and can be made Pale, gluten-free, and dairy-free.

almond flour muffin with strawberry sauce and whipped cream

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 and not like a regular flour almond muffin from a bakery.

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.

Almond Flour Muffins on cooling rack

Here’s a quick video to see how easy these muffins are to put together…

I hope you enjoy my Easy Almond Flour Muffins!


Would love to hear what you top these muffins with!

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Almond Flour Muffins on Rack
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4.61 from 28 votes

Easy Almond Flour Muffins

Gluten-free & Dairy-free muffins that fill you up for hours! NOTE: These are meant to be a higher protein and lower carb/sugar muffin and are not like almond muffins with regular flour that you would get a bakery. Making changes or substitutions to the recipes could greatly affect end results.
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 10
Calories 175kcal
Author Lisa Huff - Snappy Gourmet

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  • 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.
  • 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. Weigh your almond flour or if you don't have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.
SNAPPY SUBSTITUTIONS: Instead of almond milk you could use regular milk or coconut milk.
Course: Breakfast
Cuisine: American
Keywords: easy almond flour muffins, gluten free muffins
Did you try this recipe?Mention @SnappyGourmet or tag #SnappyGourmet!

Nutrition

Calories: 175kcal

Easy Almond Flour Muffins pin

 

This post and photos were slightly updated February 2018 but the recipe remains the same.

Easy Almond Flour Muffins Recipe - low carb and gluten free breakfast option. #AlmondFlour #LowCarb #Breakfast #SnappyGourmet
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Comments

  5. I just made these and added about 1/8 cup of chopped pecans and same amount of dark chocolate chips, so so good!!!! First time making gluten free muffins, I’m hooked on this recipe!

  8. Just made these. Very good. I used 2cups and 1tbsp of almond flour. It was funny so I was afraid I did it wrong. But they came out great. Alittle small but good.

  10. Thank you so much for this recipe! This is my go-to for blueberry muffins. I make them almost every week.

  15. I used Costco’s Kirkland brand almond flour and measured 8 oz which is actually 2 cups of flour. I just made these and they came out perfect.. not too moist in the middle like a lot of the other things I’ve tried. this was really good for a simple biscuit.

  16. Hmmm mine don’t turn out very crumbly. Did you make any substitutions? They may have been over cooked and dried out too much. Or if you have a really dark pan or oven that runs hot that might do it as well.

  17. Lovely recipe thank you so much. My one question is that my muffins were rather crumbly, is there a way to resolve this?

  20. These are wonderful. I’m starting my third batch for the last month. I’m adding vanilla extract and a ton of blueberries and push in some walnut crumbles on top which get nice and toasted during baking. Today I added a tiny bit of chopped honey crisp apple. We’ll see. A keeper! Thanks for the great recipe!

  21. I was disappointed with these. They tasted too “eggy” and had no flavor in my opinion. I couldn’t taste any of the honey. Definitely missing something to make them sweeter and give a buttery flavor.

    Could these be made successfully with just one egg?

  23. You don’t need to refrigerate them, although you could or freeze them so they last longer if you made a lot. Happy to hear you enjoyed!

  24. These are yummy! Do I need to refrigerate them or can I cover them and leave them on my counter? I substitued coconut milk. Thx

  30. I love how you can make these ahead of time and freeze them. Perfect for when I need a quick snack. They look delicious topped with the strawberries.

  33. I love anything you can freeze and bring to work with you. makes breakfast so easy! I’ve never cooked with almond flour, but really need to give it a try.

  37. Is it possible to substitute another type of gluten free flour? We have nut allergies in the house. Thanks!

  39. Hi Lisa,

    Going to try these soon. FYI I typed the ingredients into a nutritional info calculator and each muffin is about 185 calories with 8g of protein and 9 grams of carbs.
    snappygourmet.com

    Elena

  41. My batter turned out very liquid-y (don’t have a scale) so I made waffles with it…excellent!!!

  45. I love your simple recipe for these muffins! I did substitute agave for the honey (only because cooked honey for me becomes very acidic) and used my fresh chicken eggs, which really makes a difference in taste! I did add walnuts and two tbsps of cooked down cranberries that did have some sugar added. It did not make these muffins taste sweet at all, just very well balanced for me! I look forward to trying other recipes you have created. Thanks so much!

  47. These are my go to muffins! they never get old. I like to change it up sometimes with walnuts, pecans and maple syrup instead of honey. So good!

  48. Hey, no problem! BTW, my husband told me last night that he really liked your muffins. He put butter and jam on them and asked me to make them again. So win for you!

  50. Sorry you didn’t like them. They are definitely not for everyone. They are a bit eggy and meant to be a lower carb, higher protein version of a muffin rather than a regular flour bakery style muffin.

  51. Thank you so much for posting. I thought I’d give some feedback–I think the lemon juice is what turned me off of the finished product. Granted, I just squeezed what I thought was the correct amount (bc I’ve done it plenty of times before), and I added cranberries, but it left me disappointed. Thought I’d weigh in if someone is wanting a muffin that is a little sweeter. (And I don’t eat much sugar). It also seemed really, eggy. Again, thanks for putting yourself out there and sharing with us!

  54. Hi Lisa, I made these today and they are delicious! I don’t know what that poor person did that made them dry but they were the best flour free muffins I’ve ever had! They are not too sweet but they can be sweeter if you want! And sooooo easy! Really good. Thanks for coming up with this recipe!

  55. This was my first attempt at gluten free muffins, and I think they turned out pretty good, nice and moist. I did make a few adjustments due to what I had on hand. I used the flax meal and water substitute another reviewer suggested since I didn’t have enough eggs, I also used unsweetened vanilla almond milk, a dash of vanilla, a little baking soda as was suggested, and to make them pretty, I sprinkled toasted almond slivers and a little raw sugar on top! Very tasty. When I get to the farm I will try this again with the eggs!

  58. I have tried several almond flour muffin recipies and this is by far my favorite! It’s easy and they are delicious. I have followed the recipie exactly and have at times also added my own touches. Definitely give this one a try!

  59. It’s 8 ounces by weight. If you don’t have a scale I’d suggest using the nutritional info on the back of the package to determine how many cups 8 ounces equals for that particular brand.

  60. No it’s 8 ounces by weight. If you don’t have a scale I’d suggest using the nutritional info on the back of the package to determine how many cups 8 ounces equals for that particular brand.

  65. All I had was vanilla almond milk so I tried it and they smell like cupcakes! If I put icing on these, I think they could pass as cupcakes! These are AMAZING!

  67. 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.

  69. 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!

  70. 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.

  72. 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.

  74. 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!

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

  77. 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.

  79. 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.

  80. 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.

  83. 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).

  84. 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?

  86. 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…

  87. 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.

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