These Almond Flour Muffins are naturally gluten-free, while being quick and easy to prepare. I love that they are sweetened with just a touch of honey, and how the almond flour is packed with nutrients to help keep you feeling satisfied for hours. They’re perfect for breakfast or a snack on-the-go, with 7 grams of protein per muffin!
How to Make Almond Flour Blueberry Muffins
These Almond Flour Blueberry Muffins are easy to prepare. All you need is one bowl and about 10 minutes of time before you can put them in the oven!
Because almond flour is already high in fat, this recipe doesn’t require any added oil. Instead, I use a mashed banana to add moisture and sweetness. (Keep in mind that I’m not crazy about the flavor of banana, but you can’t really taste it once you add the blueberries!) If you don’t want to use a banana, I imagine applesauce or pumpkin puree could be used instead, but they might change the flavor slightly.
Once you stir the batter together, all you need to do is fold in the blueberries! I like to use fresh blueberries, but you can use frozen if you thaw them first and drain off any extra juices. You can also use strawberries, raspberries, or even chocolate chips to change up the flavor. My Raspberry Chocolate Chip Muffins have been a fan favorite for years.
What’s the Difference Between Almond Flour and Almond Meal?
This recipe calls for almond flour, which is simply finely ground almonds that have been blanched first. Since the skins are removed in blanched almond flour, it usually looks pretty light in color. You can make your own almond flour, if you can’t find it at the store.
Almond meal is also made from finely ground almonds, but usually the skins have been left on, giving it a more dark and speckled look. Almond meal tends to create a denser, more cake-like texture in baked goods, while blanched almond flour usually creates a more fluffy result, but in my experience they can be used interchangeably if you keep those differences in mind.
Can I use Coconut Flour Instead of Almond Flour?
While almond meal and almond flour can be used interchangeably, that is NOT the case for coconut flour. Coconut flour is much more dry and dense when compared to almond flour, and as a result you don’t need to use much of it, but it does require an unusual amount of eggs for structure. (Usually 2-3 times more than traditional recipes.)
Instead of substituting coconut flour, I recommend starting with a recipe that already calls for it so you can modify from there, if needed. My Coconut Flour Lemon Poppy Seed Muffins, Coconut Flour Banana Bread, or Coconut Flour Orange Cranberry Muffins are a good place to start.
Can I Make Almond Flour Muffins Without Eggs?
I don’t have an official egg-free version of this recipe yet, but I do have a Vegan Almond Flour Banana Bread that I think would make a great starting point! Just bake it in a muffin tin and add blueberries, if you like.
How to make Almond Flour Muffins (1-Minute Video):
Almond Flour Muffins (Protein-Packed!)
- Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners. (You can use 12 to make shorter muffins, if you prefer.)
- In a large bowl, combine the almond flour, eggs, mashed banana, honey, baking powder, salt, and vanilla and stir well, until the batter is relatively smooth. Fold in the blueberries.
- Use a 1/4 cup measure to scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.
- Let the muffins cool completely, then serve right away. For best shelf life, store these in an airtight container in the fridge for up to a week.
Almond Flour Muffins Nutrition (per muffin): Calories: 189, Fat: 13g, Carbohydrates: 15g, Fiber: 3g, Protein: 7g
- Please see the post above this recipe card for substitutions regarding coconut flour, almond meal, or banana.
- If you would rather not use honey, you could probably leave it out all together for a less-sweet muffin, or try maple syrup in its place. (I think 1/4 cup of coconut sugar would work, too!)
If you try this recipe, please leave a comment below letting me know how you like it! And if you make a substitution, please let me know how that works out, too. We can all benefit from your experience!
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