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.
These Easy Almond Flour Muffins are what I like to call my “secret weapon” breakfast recipe. They are super quick and easy to make and it also happens to be a gluten-free and dairy-free recipe.
Don’t worry though, even if you don’t care about gluten-free and dairy-free, these healthy 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 low sugar strawberry sauce) and I’m full for hours!!
I should warn you….these muffins are NOT like your favorite bakery’s almond muffins. Some people might find them a big “eggy” and part egg muffin, but I don’t find them too eggy. Personal preference I guess.
These Almond Flour Muffins are meant to be more like a healthy breakfast option that will fill you up. They are not like. the big fluffy cake-like muffins from a bakery.
Hungry? Subscribe to the Snappy Gourmet newsletter for all the latest recipes and get my FREE ebook!
So if you’re expecting a HUGE fluffy sugar-filled muffin, you may be disappointed. Not to say these almond flour muffins are NOT good; they’re just a bit different and may take a little getting used to.
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. It’s not really flour and not made from grain.
If you’re wondering how to make almond flour, you can make homemade almond flour by grinding almonds in a food processor. These ground almonds is known as almond flour.
BUT I don’t really recommend homemade almond flour for baked goods. Homemade almond flour doesn’t generally get as finely chopped and ground as most commercial brands so your results for baked goods 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 almond flour online. Online and retail stores such as Costco, Trader Joe’s, and King Arthur also generally have some.
I’ve been using Honeyville 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.
Pro Tip: I store my almond flour in the freezer so that it lasts longer.
Equipment You May Need
- Muffin pan – Just a standard muffin pan will work, although you could make these muffins in a min muffin pan too.
- Whisk – A strong whisk for the batter is all you need to mix, or a large spoon would do.
- Paper Liners – These muffins can stick a bit so I strongly recommend using paper liners rather than placing the batter right in the pan.
- Scale – I highly recommend using a scale to weigh the almond flour. I love this scale.
- Ice Cream Scoop – A large scoop is great for uniform muffins.
(Full printable recipe card is at bottom of post.)
Almond Flour Muffins Ingredients
- Almond Flour – I typically use Honeyville almond flour, but any commercial finely ground almond flour should work. Almond meal typically more coarse than almond flour so I would try to stick to the “flour”.
- Baking Soda – Baking soda, not baking powder.
- Eggs – Regular large eggs. Some people have had good luck with egg substitutes like flaxseed if you have a problem with eggs. (For one large egg mix one tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Refrigerate for about 15 minutes until thick.)
- Unsweetened Almond Milk – You could also try regular milk or another milk substitute like coconut, soy, etc.
- Honey – Just a little honey or sweetener of choice like maple syrup.
- Lemon Juice – This helps the baking soda so please don’t leave it out or you can try another citrus juice (like lime juice or orange juice) or white vinegar. Don’t worry, it’s just a little and you can’t taste it in the baked muffins.
How to Make Almond Flour Muffins
Step One: Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
Step Two: Mix together the almond flour and baking soda in a medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon batter into paper liners.
Step Three: Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve the muffins at room temperature, or warm out of the oven is always good too.
- For a quick breakfast or snack, the muffins are great as-is. For a simple dessert top with fruit (like raspberries, blueberries, or strawberries) and a little whipped cream (or dairy-free whipped cream)
- These Almond Flour Muffins are also great with a simple fruit sauce drizzled on top.
- You could turn these into savory muffins by adding savory mix-ins such as chopped precooked bacon, onion, or other savory ingredients to the muffin batter.
- For a sweeter version, turn these muffins into gluten-free cupcakes by adding a little frosting to the top. You could also mix in some chocolate chips to the batter.
Quick Tips for Best Results
- Use finely ground commercial almond flour. Some almond flours are a bit too coarse to be used for baked goods like these muffins. Almond meal is also more coarse than almond flour, so I suggest avoiding it.
- The first time you make these, I’d suggest not making any substitutions. I mean you can make substitutions but I haven’t tried all combinations so can’t say for sure how everything will turn out.
- These muffins are NOT like a regular bakery-style muffin and meant to be a lower carb option for those who like to bake with almond flour. If you’ve never had a baked good made with almond flour and are expecting some big fluffy bakery muffin, you will be disappointed.
Almond Flour Muffins FAQ
How should I store Almond Flour Muffins?
Store the muffins in an airtight container at room temperature or in the fridge or freezer if you want them to last longer..
Can I freeze Almond Flour Muffins?
Yes! These almond flour muffins freeze great! Cool the muffins completely after baking, then place them in a single layer on a large cookie sheet. Freeze until the muffins are frozen solid, then transfer to a resealable bag.
How long will the muffins last?
The muffins should last a few days at room temperature, or about a week in the refrigerator, or a few months in the freezer.
Substitutions?
Instead of lemon juice, you can try different citrus juice or white vinegar. Instead of honey, you can use your favorite sweetener. Instead of almond milk, you can try using milk or another milk substitute.
Can I use low-fat ingredients?
The almond flour is fairly high in fat so no way to get around that.
What else can I add to this recipe?
You can add your favorite fruit or berries (check out these Almond Flour Blueberry Muffins). You could add chopped blueberries, raspberries, strawberries, pineapple, cranberries, apple, or other fruit. Chocolate chips (or other baking chips), raisins, toffee chips, or coconut would also be good. You can also add your favorite spices like cinnamon, apple pie spice, nutmeg, or whatever else you like. I have not tried all of these options though so can’t guarantee results. And of course, this goes without saying, but choose mix-ins and additions that are ok for your diet if you are following a certain diet such as gluten-free, low carb, etc.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – To make these muffins vegan friendly, try an egg substitute.
Vegetarian – The muffins are vegetarian.
Low-Carb – These muffins are lower carb than the traditional counterparts, but for even lower carb, you can omit the honey or use a sugar substitute for a sugar-free almond flour muffin..
Gluten-Free -These muffins are gluten-free.
Paleo – 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
Almond Flour Recipes
If you are looking for more almond flour recipes, I have a bunch including these…
- Almond Flour Banana Bread
- Mini Almond Flour Chocolate Cakes
- Tropical Almond Flour Mango Muffins
- Almond Flour Biscuits (Cheddar Bay Biscuits)
- Almond Flour Pancakes or these Almond Flour Chocolate Chip Pancakes
- Almond Flour Pizza Crust
- Almond Flour Chocolate Chip Cookies
- Almond Flour Brownies
Working on a few more too so be sure to search my site for Almond Flour Recipes for the latest.
Almond Flour Muffin Video (How To)
Here’s a quick video to see how easy these muffins are to put together…
I hope you enjoy my simple flourless Easy Almond Flour Muffins! Tell me in the comments how you served them up!
Would love to hear what you top these muffins with! You might also like these Almond Flour Pumpkin Pancakes!
ON PINTEREST? Follow me for great recipes, DIY, Crafts, Travel & more!
Easy Almond Flour Muffins
Ingredients
- 8 ounces almond flour (approximately 2 cups + 1 tablespoon), see notes
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/4 cup unsweetened 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.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
This post was originally published in September 2013, but updated in February 2021 with additional information.
Raquel EG Herrera says
Hi Lisa – Could I add vanilla and almond extracts on this muffin recipe? Please advise.
Thank you so much for sharing your yummy recipes. I will make these muffins soon.
Raquel (in LA)
Lisa Huff says
Yes, you could definitely use almond extract or any type of extract to the recipe (as long as you’re not adding like A LOT of liquid). :)
Stormy says
How many muffins does the recipe make?
Lisa Huff says
Makes about 10 muffins.
Shannon says
My kids loved these! For allergy reasons, would you sub vinegar for the lemon juice? Not sure if it is for flavor or rise.
Lisa Huff says
You could sub vinegar or something else acidic like another citrus juice.
Antonella says
Can I substitute honey for barley malt?
Lisa Huff says
Sorry I’m not that familiar with barley malt but might be ok.
JoAnn says
Wish they were a bit more flavorful. Would adding more honey change the consistency? How about maple syrup? Or vanilla?
Lisa Huff says
You can try adding spices or extracts, orange zest, or even chopped fresh berries, chocolate chips, etc. These are meant to be lower carb/sugar but you could try adding more sweetener.
Js says
By tasting “eggy” do you mean they won’t look like they are cooked? When cutting into them they seem like a wet/moist and not completely done but I cooked them for probably 27 minutes at this point. Just wondering if this is the normal consistency…
Lisa Huff says
Hmmm they should be done and not liquidy. By eggy I meant some people find the taste a little eggy. These are not like bakery muffins with all-purpose flour.
Dayle Lynt says
Help, I followed this recipe to a T and my batter was very course. I gave it a go anyway and popped them into the oven and they came out the same way they went in, like eating almond meal. What did I do wrong? Shouldn’t the batter be runny?
I really want to like this recipe but I am doing something wrong.
Thanks.
Lisa Huff says
A lot can depend on the type of almond flour you use. Make sure you’re using a commercial very fine almond flour. The coarser the flour, the more coarse the muffins.