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.
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!
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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.
JH says
Is it possible to substitute another type of gluten free flour? We have nut allergies in the house. Thanks!
Lisa Huff says
Possibly, but sorry, I haven’t tried so can’t guarantee.
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!
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!
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.
Alana says
i think one hundred calories.
Alana says
just kidding!!!! i dont know how many there are
Julie says
These muffins were terrific! Tasty, not to sweet, and easy to make! Thank you for the 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!
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!
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!
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!
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. :)
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!
Susan says
Love how easy these were! Best flour muffins I’ve had in a long time!
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. :)
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.
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.