My Almond Flour Muffins recipe is a win-win all around because it’s a healthy, easy muffins recipe that’s keto, gluten free, and so satisfying it will curb your carb cravings.
Almond Flour Muffins
When the boys were growing up, I made these Almond Flour Muffins for breakfast, serving them alongside Green Eggs, and it was one of our favorite meals back then.
Gluten Free Breakfast
I was always looking for quick and easy gluten free breakfast ideas when the boys were little.
If you are, too, serve this gluten free muffin recipe with Hard Boiled Eggs (prepared the night before), and it will hit the spot!
I hope you love these Almond Flour Muffins as much as we do!
Almond Flour Muffins
Ingredients
- 4 ounces blanched almond flour (not almond meal), about 1 cup
- 4 ounces large eggs, about 2 large eggs
- 1 ounce honey, around 1 tablespoon
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
Instructions
- In a medium bowl, combine almond flour and baking soda
- In a large bowl combine eggs, honey, and vinegar
- Stir dry ingredients into wet, mixing until combined
- Scoop about ¼ cup of batter at a time into a paper lined muffin pan
- Bake at 350°F for 15-17 minutes, until slightly browned around the edges
- Cool in the pan for ½ hour
- Serve with butter and jam
Equipment
While these Almond Flour Muffins are a dazzling, yet healthy treat, they are just a small chapter in the story of my love affair with almond flour baking.
Almond Flour Recipes
I began baking with this magical ingredient in 2001 when almond flour recipes were incredibly few and far between.
Gluten Free Recipes
My son had just been diagnosed with Celiac Disease, and I made it my mission to turn all of my favorite traditional childhood favorites into gluten free, almond flour recipes.
Healthy Gluten Free Almond Flour Cookbook
I wanted my kiddo to have all the delicious treats I grew up with and so I spent years in the kitchen creating my own healthy gluten free recipes for him.
Out of that The Gluten-Free Almond Flour Cookbook was born.
In addition, I have hundreds of free almond flour recipes here on the website.
Muffins with Almond Flour
I’ve been playing around with almond flour and creating recipes that are healthy and easy ever since, and the story behind this Almond Flour Muffins recipe is part of the journey.
I created it after reading Michael Ruhlman’s book Ratio back in 2010. I saw Ruhlman speak at Blogher Food shortly thereafter, and the experience transformed my recipe creation process.
Celiac Disease Self-Care
But there was one issue with Ruhlman’s ratios and recipe principles. Because he bakes with wheat flour and gluten they were impractical and unusable for me.
Still, I was inspired to create a ratio recipe template for myself, along with those of you suffering from an intolerance to foods like gluten, due to Celiac Disease. Almond flour was my ingredient of choice!
Is Almond Flour Gluten Free
I find almond flour is the perfect food for those suffering from Celiac Disease or following a Keto Diet because it’s:
- Gluten Free
- Low Carb
- High Fat
- Keto Friendly
Keto Muffins
I created this keto muffins recipe using ratios (and a kitchen scale) after half a dozen attempts.
The ratio I came up with for muffins with almond flour is 4 parts flour: 4 parts egg: 1 part sweetener.
Paleo Recipes
Not all baked goods recipes scale easily, but this one is quite flexible. It can be scaled up or down to make as many or as few muffins as you like. Double it for eight muffins, and cut it in half for two.
Almond Flour Bread Recipe
Not in the mood for muffins? You can easily turn this Almond Flour Muffins recipe into a quick bread recipe instead.
To make a loaf of quick bread, simply double the above batter and bake for 35-40 minutes on the lower rack of your oven in a 5¾ x 3¼-inch mini loaf pan.
Digital Food Scale
Quick note, you’ll need a digital food scale to make my Almond Flour Muffins recipe. I’ve had the Escali kitchen scale for over 15 years and love it.
While its performance is on point, the scale is also super thin so that it can slide into a small drawer, saving valuable space in your kitchen.
Dairy Free Muffins
Having the proper equipment is important, but so is having the right ingredients. All you need to make my Almond Flour Muffins is a handful of healthy ingredients:
- Almond Flour
- Eggs
- Honey
- Baking Soda
- Apple Cider Vinegar
Gluten Free Muffin Recipe Add-Ins
What I love about this easy gluten free muffin recipe is that it’s a versatile template for a variety of flavors. Experiment with the combinations below or come up with your own.
Here are some ideas:
- Date Walnut
- Lemon Poppyseed
- Dried Cranberries with White Chocolate Chips
- Cinnamon Raisin
- Orange Dark Chocolate Chip
Low Carb Muffins
If you need more options than above, read on for some of the best low carb muffins recipes using a variety of healthy, low carb ingredients for their bases, ranging from almond flour to coconut flour.
Gluten Free Muffins
All of the recipes I’m sharing here and on my website are gluten free. I hope you love these simple muffins recipes as much as we do!
Gluten Free Pumpkin Muffins
While muffins with almond flour are fantastic, they aren’t for everyone.
That’s where my fan-favorite nut free Gluten Free Pumpkin Muffins come into play.
This fabulous muffin is made with coconut flour and canned pumpkin, sweetened with coconut sugar, then spiked with pumpkin pie spice, and crowned with a luscious crumb topping.
Gluten Free Chocolate Chip Zucchini Muffins
If you’re looking for muffins with chocolate chips, try my Chocolate Zucchini Muffins.
This recipe for healthy muffins made with a base of coconut flour is perfect for those who are allergic to nuts, and the zucchini provides a beautiful fleck of bright green, healthy color.
Almond Flour Banana Muffins
My Almond Flour Banana Muffins are purely fruit sweetened with bananas, carrots, and dates, with walnuts adding a fantastic crunch.
Gluten Free Banana Muffins with Nuts
My Gluten Free Banana Muffins with nuts are a family favorite.
This fantastic kid-friendly recipe is made with coconut flour and fruit sweetened with dates.
Gluten Free Blueberry Muffins
Light, fluffy, and satisfying, my 7 ingredient Gluten Free Blueberry Muffins recipe is another nut free muffin made with coconut flour.
Enjoy in the morning with a cup of Dandelion Coffee or as a delicious snack.
Gluten Free Lemon Poppyseed Muffins
My Gluten Free Lemon Poppyseed Muffins are another fantastic breakfast muffin made with coconut flour.
Spiked with lemon zest, this healthy treat is full of antioxidant rich bioflavonoids and vitamin C.
Healthy Breakfast Muffins
What’s your favorite healthy breakfast muffin? Leave a comment and let me know what you’re looking for!
This post is an oldie but goodie from the archives. I first shared this Almond Flour Muffins recipe in 2011.
MK says
These came out amazing! Slightly dry but perfect when warm and topped w ghee!
I doubled the recipe minus 1 tbsp of honey;
1 tbsp cinnamon
1 tsp vanilla
2 oz shredded coconut
1 oz pecans
an extra egg
Cook for approx 20 min
For 12 muffins!
Thank you!
Tammy S says
Yum! I’m going to try this. Thanks for sharing!
Samantha says
Tried this recipe and it was dry. I think maybe adding 2 additional eggs (total 4) may help. Flavor was great with the coconuts. I used Bob’s Almond Flour and it didn’t sink, but also didn’t rise as much as I’d hope for. Will definitely try again until I get the perfect texture!
Elana says
Samantha, thanks for your comment! Just a note that when adding ingredients such as coconut you will need to adapt the recipe to maintain the moisture in it :-)
Elizabeth Cepeda says
Hi Elana-
Sorry if this is a silly question, but is there a difference between blanched almond and regular (non-blanched) almond flour? I went to the grocery store and bought almond flour and didn’t realize until I got home that it required for blanched almond flour. I’m wondering if this will suffice or if it will turn out different in texture, taste, etc. than expected.
Thank you
Elizabeth
Elana says
Hi Elizabeth, thanks for your comment! Your question is not silly at all! In fact, here’s a full write up I’ve done on almond flour which will provide you with all of the information you need:
https://elanaspantry.com/almond-flour/
Enjoy!
Elana
Mia G says
Hi Elana,
My brother and I made these cupcakes for our school lunch boxes and they were delishus? we even doubled the recipe and they turned out fine. Thanks so much for your recipe we all loved it. From Mia????
Elana says
Mia, I’m so glad you enjoyed this recipe :-)
Michele T says
Today is a cold, snow day here in Colorado and I felt like a warm treat for breakfast. I made these almond flour muffins for the first time. Followed the recipe exactly but tripled it so I could get a dozen and I also added 1/2 cup Lily’s dark chocolate chips. YUM! Moist and delicious! They turned out perfect! And very easy to make!
Thank you so much, Elana, for providing delicious options for those of us who care about what we put in our bodies! I’ve used many of your recipes and am always pleased! My personal favorites, in addition to these muffins, are the coconut flour tortillas and salt and pepper crackers!
Elana says
You’re welcome Michele! I’m really glad to hear you’re enjoying my recipes!
Monika says
I just made these and although they tasted much better than a coconut flour recipe I made they were D R Y! I mean like lodged in my throat dry and I even added blueberries to moisten the batter. We are not gluten free but I made Almond milk and I needed recipes to use the leftover meal for. I love the simplicity of the recipe, I just want it to be more moist.
Elana says
Hi Monika, I’m sorry to hear the muffins did not turn out correctly for you. Unfortunately this recipe won’t work with almond pulp, it requires almond flour which although seems a bit similar is a very different ingredient. The best results come from using the recommended ingredients as well as the brands that are shown when clicking on the green text in the ingredient portion of the recipe. Thanks for sharing your concern and hope you enjoy the muffins in the future!
Melissa says
Do you have any recipes that use dried almond pulp? I’m always trying to use mine up!
Elana says
Here you go Melissa:
https://elanaspantry.com/almond-pulp-recipes/
Enjoy!
Elana
Patricia says
Elana, Monika’s problem may be the altitude. We live at almost 8000 ft, and every baked good needs adhpjustment. Perhaps if she added a couple of tablespoons or up to a 1/4 cup of applesauce or pumpkin the dryness would be remedied?
Elana says
Hi Patricia, thanks for sharing your experience. I haven’t had to adjust this recipe at higher altitude. We live at 5,000 feet and have a second home at 8,000 feet and we make it often with good success :-)
Videsh says
Hi Monika i also make almond milk and use the pulp for baking. what i do is spread the pulp onto a baking sheet at put it in my toaster oven on the bottom rack and turn on the grill on a very lowest setting to dry out the moisture from the pulp (be sure to stir it a couple times for even drying) then put it in the food processor once cool and process it for a minute or two until its like very fine then that’s it almond flour. to put a little moisture in my muffin i use some butter and it works really well very soft and moist sometimes i put chocolate chips on it for the kids and they love it.
Noel says
Hi there! I’ve really enjoyed browsing your blog. You have so many great recipes! Anyway, I’ve been looking for a simple muffin recipe, and this one seems to fit the bill, but unfortunately I’m not able to eat eggs. Do you know of a substitute I can use that would allow these muffins to come out right? I’m not much of a cook or baker, so I usually stick to ingredients. Unfortunately, I’m not able to eat flaxseed right now, either, so the “flax egg” method is out, too.
Kate says
Hi Elana,
I’ve been a long time follower of your blog and this is one of my favorite recipes!
I’ve made these muffins for years and love the texture, taste, and high protein + low sugar combination.
My mom used to make me blueberry muffins for breakfast and I missed them when I gave up wheat.
I double the recipe and add about 3/4 cup of blueberries and it hits the spot every time.
So many blogs have come and go since I started reading them years ago, but yours is always my go-to for recipes.
I know you meticulously test your recipes and I’m guaranteed to get great results.
Thank you so much for all that you do and share.
Best,
Kate C.
West Hartford, CT
Bonnie says
Great muffins! My family loves them. I substituted 1/4 cup puréed frozen blueberries for the honey. It makes them blue though (obviously, lol) and I added 1/8 tsp salt. I’ll definitely be making these again. (I’ve got thyroid issues so I wanted to make them as low in sugar as I could.) Thanks for the recipe.
Linda says
Do you have any suggestions using convection oven? Browned beautiful on outside but inside still raw. New oven and need advice. Thanks! I know this is an older posting but curious if you or any readers have had this concern.
Ren says
Hi Linda,
I haven’t tried this, but I would try lowering the oven temperature to 325 degrees. A light colored muffin pan may also slow down the browning on the outside and give the middle more time to cook.
(I know you posted this a few months ago, but I hope this is helpful to you or others anyway.)
Angela says
Hi Elana, I recently found out am sensitive to gluten, dairy, cane sugar and eggs too so thank you for this recipe! I used chia seeds (2 tblspoons to 6 tblspoons water) as an egg replacement (and it did not look like 4 ounces) with 4 ounces almon flour (1/2 cup) and found there was not enough liquid with the honey + apple cider vinegar. So, I improvised from looking at a few other recipes and added 1/8th cup of olive oil and 1/8 th cup of water … and about 3/4 cups frozen blueberries. They turned out ok altho I think I ended up cooking about 45 minutes and they 4 muffins were nicely browned. So a little nutty from the almond flour and chia seeds and super healthy. Will see what my hubby thinks in the morning. LOL My hubby thinks Ruhlman is the greatest and introduced me to Ratio, so will see if I can get away without the oil and may be add more water (or lemon juice?) next time. Thanks for the super easy and healthy recipe!!.
Angela says
Hi Elena, I love your recipe! I decided to make mini muffins and doubled your recipe and made 18 mini muffins. Here are my modifications if any of your other readers want reduced sugar, no eggs:
1 cup blanched almond flour
4 tablespoons chia seeds + 1/2 cup water (egg replacer, 1 to 3 ratio; need to have it sit for 10 minutes to gel)
1 tablespoon honey
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
1/4 cup apple sauce + 1/4 cup water to mix with egg replacement + honey + apple cider vinegar
1 cup blueberries (I tried 1 1/2 cups and they were popping out of the muffins!)
Approx 1 hour of cooking and they turned out yummy and great to freeze a few and keep the others in the fridge if they will last! Thanks again Elena :)