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.
Mary says
I’m not sure if this has been said yet, but I just wanted to report that I made this recipe with almond meal (not blanched) just because it’s what I had on hand and still turned out PERFECTLY! I added some walnuts and cinnamon, maybe the best muffin recipe I’ve ever made! Thank you, Elana!
Sue Robinson says
First time to this site. I tried the Almond Flour Muffins. The batter was so thick I couldn’t transfer it to the muffin tins so I added another egg to make it like a thick paste. Resulting muffins were dense and not sweet enough. I consider this effort a failure.
Cedar says
I just modified this delicious recipe a bit and made blueberry bread. So good!
Here is a look at the modifications I made and how it turned out:
https://lessandmorewithfour.wordpress.com/2013/02/04/paleo-blueberry-bread/
Lupe Marsden says
I love this recipe! So far I’ve made it twice. I substituted almond meal and added almost a cup of frozen organic blueberries…amazing. But tonight I made them even better – I added 3 very ripe bananas and a splash of cinnamon. They had to cook a little longer but they are so moist and delicious!!!
kate says
I didnt have any apple cider vinegar and so I left it out and my muffins all sank. Is this why? So bummed. ur recipe looks so good. will try again.
I would appreciate your input!
Anouschka says
I really like these muffins, so yummy. However when I try the recipe it makes only six not 12 muffins. I wonder if I did something wrong, I know I measured everything right.
Randomcreativity says
These are amazing! I divided the batter into 6 muffins, and they rose beautifully! My 2 eggs weighed just under 4 oz, so I added a tiny bit of applesauce to make up the difference.
I love having another option for breakfast on the weekend – thank you so much for sharing such a versatile base recipe! :-)
Barbara Sinclair says
Hi Elana: Your recipes in your Almond Flour cookbook are so good! I also found some on your website that I liked better, though. The biscuits are wonderful! Instead of making only 4 at 1 1/2 inches thick, I rolled the dough to 3/4 inch thick and made about 8 biscuits which made about 5 days serving. My husband loves this with peach jam!
I especially enjoyed the vegan peanut butter cookies, but instead of using smooth peanut butter, I used nutty peanut butter and it made the cookies crunchier!!! I discovered that the cookies need to cool on the parchment paper before removing them to the cooling sheet. I removed one while hot and it crumbled!
Tonight I made muffins following the date pecan muffin recipe. I made some changes on that…I omitted ground nutmeg because my husband is allergic to spices; instead of using grapeseed oil, I used light olive oil because it has higher monounsaturated fat than the grape seed; I used canned apples packed in water and estimated about half of the can was equivalent to 2 apples; and since I didn’t have any pecans, I used walnuts. It was so good, but I think 1 tablespoon of vanilla is a bit too much. I would use half of that the next time I make this.
Is there any way I can make blueberry muffins without bananas? Eating anything with bananas turns into sugar and makes my blood sugar go down.
Thank you for the wonderful recipes made with almond flour!! I made some biscuits and blueberry muffins with gluten free flours (rice, potato, tapioca flours) and they were too gritty and I didn’t like those too much. Using almond flour is wonderful!
I would appreciate hearing from you about the blueberry muffins!
Lupe Marsden says
Barbara, I made this recipe and other than using almond meal instead of flour I just added blueberries. They came out great!
katie says
i love this recipe! could you please tell me what could replace the eggs to make this vegan? thanks!!!
Nina Schumann says
I just made this recipe, my 1s gluten free recipe ever! I did not have cider vinegar so I used rice vinegar. The muffins came out surprisingly well, nice texture, somewhat bland flavor, but I put a little honey on one and it was so nice to have a fresh baked muffin! I used paper muffin tin liners and the muffin stuck to the paper . . . I might grease the bottom of the paper next time. I think I will experiment adding some chopped cranberries or raisins next time . . . . will let you know how they turn out.