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.
Cathy says
Love this recipe I love the variations I can do with this recipe. I am gluten-free and dairy free and yeast free I have celiac disease and love this recipe thank you so much for posting this. I am going grain free for my health and it is fantastic my joints everything feel so much better and my skin is amazing curious how do you feel about molasses in a recipe like this one that you posted ?I use Stevia in the raw for my sweetener because I’m also working to go sugar-free. I would love to know when you get a chance what you think about molasses in this recipe thank you.
Elana says
Cathy, I’m so glad to hear you love this Almond Flour Muffins recipe! I haven’t tried molasses in these so not sure how that would work. Here’s a link to my Keto Diet Recipes page for you since you mentioned you’re going sugar-free:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
Cathy says
Thank you so much for your reply.
Elana says
Cathy, you’re welcome!
Izzy says
How many calories are in each muffin?
Elana says
Izzy, for more info on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Izzy says
thank you!
Helen says
I get about 230 per muffin
Susan Thatcher says
I just found this recipe but had a question. The recipe calls for 4 oz of flour but the shows “about 1 cup”. Is that correct since a cup is 8 oz? I really want to try it but want to make sure I don’t use too mich flour.
Elana says
Hi Susan, the 8 ounces = 1 cup measurement is for water. Different ingredients have different densities and therefore weigh different amounts, so yes, this measurement (4 ounces = 1 cup almond flour) is correct :-)
Hilla says
Also, note the difference between fluid ounce (a unit of volume, like for liquids) versus ounce (a unit of weight).
Naomi Fuller says
Hi Elana, just found your site the other day and made the Choc. Zuccinni loaf, was beautiful, but I was wondering why you say to use Almond Flour and not Almond Meal. There is only one store near me that has the flour and it is twice the price of the meal.
Elana says
Hi Naomi, thanks for your comment and question. Here’s more info on that:
https://elanaspantry.com/why-almond-flour/
Enjoy!
Elana
Sarah zias says
When i bake almond flour cookies they seem to be crispy after air cooling but after i put them in a plastic container they get soft and gummy. Is there something i can do to prevent this?
Elana says
Sarah, we leave them out on the counter and they stay crispy :-)
kate says
I keep them in the freezer and this keeps them nice and crispy!
Isabel says
i used this recipe as a base for apple cinnamon muffins, and they were DELICIOUS. thanks so much for the recipes elana
Elana says
You’re welcome Isabel!
Anne-Marie says
These are absolutely delicious. We have made them twice and right off the bat, amazingly good. I worked backwards, so to speak. Both times I forgot that I didn’t have a full carton of eggs, so I just measured how many ounces of eggs I had and adjusted the flour to match. Both times it was close enough to the original recipe that I only tweaked the other measurements by making sure it was either just under or heaping. Worked great! Our additions: maple syrup instead of honey (2 tablespoons is one ounce) vanilla and chocolate chips. Otherwise followed the directions as written, used Wellbees almond flour, apple cider vinegar, baking soda. Cooked 17-18 minutes and let sit in the pan for 30 minutes after removing from the oven. Huge hit for my family and friends!
Elana says
Anne-Marie, so glad to hear these were a huge hit for your family and friends!
Jodi says
Elana, I needed something for all the fresh strawberries I had and this recipe was perfect. We had STRAWBERRY SHORTCAKE!! The muffin was perfect for it because of it’s heartier texture. Thank you.
Elana says
Jodi, that’s great!
Karen says
I made these with 2 tablespoons of almond butter instead of the honey and they turned out phenomenal!
Elana says
Karen, so glad you enjoyed!
Teri Perlstein says
I have been experimenting. I’m not gluten intolerant but wanted a no carb breakfast muffin or similar alternative. I have now perfected the recipe for myself.
I double the recipe add a half a cup of unsweetened applesauce instead of the honey and make it as a loaf and it comes out really moist. I will try the scones next starting with the base recipe. Thank you for all these recipes
Rochelle says
Is it possible to make these without honey or any sweetener? To make it whole 30 approved? Maybe it would turn out more like a biscuit?
Elana says
Hi Rochelle, I haven’t tried that so not sure. If you do please let us know if it works! Here are some recipes for paleo baked goods that do not have any sweetener that may be of interest to you:
https://elanaspantry.com/gluten-free-bread-20/
https://elanaspantry.com/paleo-dark-rye-bread/
https://elanaspantry.com/paleo-bagels/
Enjoy!
Elana
Holleym says
I doubled recipe and added about 1/4 cup applesauce, some cinnamon and vanilla. Also added generous amount of blueberries. Delish!