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.
Laura Makosiej says
I would like to add bran into this almond flour muffin recipe…how would this change the recipe measures….
Lisa Huff says
Sorry, I have not tried it with bran so can’t say for sure.
Barbara says
Absolutely delicious delicious delicious! So easy to make & sooooo yummy!
Thanks for the recipe and keep up the good work!
Lisa Huff says
Awww thanks! :)
Linda says
Shouldn’t there be some salt in this muffin recipe?
Lisa Huff says
You can definitely add a little salt if you’d like. Was trying to make as “healthy” and simple as possible at the time.
Lynda says
I thought these were really good! I too used almond meal as that’s all I had. I made 6 large ones instead of 10 smaller ones. Really pleased with them. I would add some vanilla essence and perhaps some poppy seeds for texture next time.
Lisa Huff says
Thanks Lynda! :)
Yaima says
They smelled really good when they came but was disappointed about the taste. Maybe next time I remakes them add a little sugar if possible
Lisa Huff says
Sorry you didn’t like them. These are meant to be more of a lower-carb option and not like bakery-type muffins If you’re looking for more of a sweet muffin I have plenty of sweet muffins without the almond flour that you might prefer.
anita says
Is lemon necessary for this recipe?
Lisa Huff says
You could use other citrus juice or even vinegar. Helps the baking soda. Haven’t tried it without so you’d have to experiment.
Suelasoulfood007 says
OMG 😲 my muffins turned out wonderful 👏 they look like scones…
Lisa Huff says
Happy to hear you liked them, thanks! :)
Brenda says
My husband being diabetic I’m looking for lower carb recipes but he really wants bran muffins. Do you think this flour would work as a substitute for regular flour in the old All Bran muffin recipe?
Lisa Huff says
Sorry, I haven’t tried it with that so can’t say for sure.
Ruth says
They smell soooo good!!! They are also a good alternative for people who can’t have gluten, dairy, or sugar. They are higher in protein than regular muffins and are a tasty, healthier option😋
Thank you, we are definitely making these again😊
Alicia says
Mine didn’t came out fluffy…they came out like wasn’t cook. I wonder why……
Thank you
Lisa Huff says
Did you make any substitutions? And did you use a very finely ground almond flour? These aren’t traditional flour bakery-style muffins so not as light and fluffy as regular muffins but they should be cooked through.
Alicia says
No, I didn’t. I did follow step by step your recipe. the almond flour I used is finely ground.
:(:(:(
Lisa Huff says
Hmmm sorry they didn’t work out for you. I’d suggest baking in the middle of the oven and maybe bake them a little longer. Might also want to test your baking soda.
lucy says
Hey, thanks for this recipe it’s right up our alley because it’s not too sweet! I used maple syrup in place of the honey and just a tidge of lemon zest to brighten. This could easily be adapted to a delicious GF Pound Cake with (of course) more sugar and a tsp of lemon zest.
A curiosity… Have you tested or do you have thoughts about how this might be adapted with egg whites or chia/flax egg substitute? (Yolk sensitivity). Great recipe, thank you again! :)
Lisa Huff says
Glad you liked it! :) I have not done a chia/flax substitute BUT I know others have and had great luck.
Sue says
These are terrible. I ended up slicing them and re-heating them as pancakes, using some maple syrup.
Lisa Huff says
Sorry to hear you didn’t like them. They are meant to be a gluten-free, lower carb, higher protein option and NOT like a regular bakery-style muffin so definitely not for everyone.
Cel says
OMG. Way better than expected: fluffy, moist, yummy. I just followed the recipe to the T. Thanks so much.
G says
Can you add fruit before you bake them?
Lisa Huff says
Yes definitely! I have a blueberry version on my site.
Ana says
Mine didn’t come out that fluffy and light, I’m not sure why, but they are still good! :) I’m gonna keep on trying to achieve the expected result.
Thank you for the recipe!
Andrée says
I’m not on a gluten-free diet, but someone left some almond meal in my pantry and I thought I ought to do something with it.
I fell upon your recipe that won over my skepticim: those muffins are delicious, light and fluffy. Nothing like what we usually associate with non-gluten pastries.
I used frozen blueberries without defrosting them, it didn’t alter the texture at all.
Lisa Huff says
Thank you so much!
Nancy says
So they came out okay with almond meal instead of almond flour. I have almond meal I want to use as well. Thx