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.
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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. 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!! I also have a similar recipe for Tropical Mango Muffins that are also made with almond flour that you may enjoy.
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 but I don’t really recommend it for baked goods. Homemade doesn’t generally get as finely chopped as most commercial brands so your results for baked good will be very different.
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. 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 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. Mix all the ingredients together in a bowl.
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. Bake, cook, cool, then place on a large cookie sheet (pictured above) if you want to freeze them.
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 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.
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.
I hope you enjoy my Easy Almond Flour Muffins!
Would love to hear what you top these muffins with!
Easy Almond Flour Muffins
Ingredients
- 8 ounces (WEIGHED or see notes) almond flour (I use Honeyville finely ground almond flour)
- 1/2 teaspoon baking soda
- 3 eggs
- 1/4 cup almond milk
- 2 tablespoons honey
- 1 teaspoon lemon juice
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.
Recipe 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.
Other almond flour recipes you may enjoy:
- Tropical Mango Muffins – Snappy Gourmet
- Gluten-Free Cheddar Bay Biscuits – Snappy Gourmet
- Banana Bread – Elana’s Pantry
- Strawberry Almond Flour Pancakes – The Roasted Root
- Chocolate Lava Cakes – Cooking ala Mel
Jeanette says
Love how easy this recipe is Lisa!
Lisa Huff says
Thanks Jeanette!
Kristin @ Dizzy Busy and Hungry! says
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!
Lisa Huff says
Thanks Kristin! :)
Deb B says
These look fantastic! Can’t wait to try them.
Lisa Huff says
Thanks Deb!
Brenda says
Can you use rice milk in place of almond milk? Or has anyone tried to. Thanks
Lisa Huff says
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.
S says
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…
Lisa Huff says
Thanks!
Monica says
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?
Lisa Huff says
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).
sundeep says
I am allergic to eggs can you send me an eggless version
Lisa Huff says
Sorry, I don’t have another version at the moment.
Jen says
Sundeep…you can use flax and water as a substitute for an egg, or they make egg-replacer.
Jen says
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.
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.
Jill says
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.
Lisa Huff says
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.
Alina says
Can you add fruit directly into the batter before baking? To make a “blueberry” muffin?? How about a bit of vanilla extract?
Lisa Huff says
Yes to both questions. :)
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!
Lisa Huff says
The lemon juice is to help activate the baking soda. You could use vinegar or something else acidic.
Mary says
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.
Lisa Huff says
Thank you so much Mary!
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!
Lisa Huff says
Thank you so much for the kind review! I’m so happy to hear you enjoyed them. And thank you for the egg substitute tip!!
Sandra says
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.
Lisa Huff says
Thank you so much Sandra!
Whitney says
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!
len says
Why so many eggs? I’m used to using one egg in muffin recipes.
Lisa Huff says
Hi! This is more of a higher protein lower carb type muffin so different than a traditional muffin with flour.
Tara says
Is this 8 oz weighed or in a measuring cup?
Lisa Huff says
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.
Josey says
Just to be certain, for the flour, does it call for 1 cup?
Lisa Huff says
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.
Nikki says
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!
Lisa Huff says
Thank you so much for the nice review. :)
Susan says
Love how easy these were! Best flour muffins I’ve had in a long time!
Susan says
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!
Jennifer Gleason says
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!
Lisa Huff says
Thanks so much! Happy to hear you enjoyed! I make them regularly and they’ve never been dry for me either. :)
Mariesa says
Just made some with gluten free chocolate chips and they are fabulous!
Lisa Huff says
Chocolate chips is a great idea! Happy to hear you enjoyed!
Amy says
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!
Lisa Huff says
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.
Amy Olsen says
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!
liz says
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!
Lisa Huff says
Thanks so much! So happy to hear you enjoy the muffin recipe!
Corinne says
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!
Julie says
These muffins were terrific! Tasty, not to sweet, and easy to make! Thank you for the recipe!!
Anjalli Ravi Kumar says
Do you know how many calories each muffin is?
Lisa Huff says
No sorry I do not as it will depend a lot on how big you make the muffins and will vary depending on brands of the ingredients.
genny says
My batter turned out very liquid-y (don’t have a scale) so I made waffles with it…excellent!!!
Lisa Huff says
Great idea!
Elena Olivares says
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
Lisa Huff says
Thanks Elena!