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
- 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
- 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.
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: