Almond Flour Muffins (Protein-Packed!)

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!

almond flour muffins

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!

almond flour muffin batter

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.

almond flour blueberry muffins in pan

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 vs almond flour

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.

almond flour blueberry muffins on cooling rack

How to make Almond Flour Muffins (1-Minute Video):

5 from 12 votes
almond flour muffins
Almond Flour Muffins (Protein-Packed!)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These Almond Flour Muffins are easy to make, without added oil or refined sugar. I love that they're gluten-free and sweetened with honey!

Course: Breakfast
Cuisine: gluten-free, paleo
Keyword: almond flour blueberry muffins, almond flour muffins
Servings: 10 muffins
Calories: 189 kcal
Author: Megan Gilmore
Ingredients
  • 2 cups blanched almond flour
  • 3 eggs
  • 1 ripe banana , mashed (about 1/3 cup)
  • 3 tablespoons honey
  • 1 teaspoon baking powder (see note)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup fresh blueberries (or thawed from frozen)
Instructions
  1. 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.)

  2. 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.

  3. Use a 1/4 cup measure to scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.

  4. 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.

Recipe Notes

If you're following a grain-free or Paleo diet, be sure to check that your baking powder is not made with cornstarch. Pamela's brand is one option that uses potato starch instead, or you can use 3/4 teaspoon baking soda to replace the baking powder in this recipe.

Almond Flour Muffins Nutrition (per muffin): Calories: 189, Fat: 13g, Carbohydrates: 15g, Fiber: 3g, Protein: 7g

Recipe Notes:

  • 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!

Reader Feedback: What’s your favorite muffin flavor?

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Comments

ELIZAbeth SAntos

Excellent blueberry muffins. I used 1/3 cup homemade applesauce and frozen blueberries.

Maria

I used applesauce with cinnamon and baking soda because I didn’t have a banana or baking powder. It was delicious!!!

Debra

I used some left over Pumpkin, cinnamon, cloves, nutmeg, ginger, allspice & pecans to make these today & they were Great. Thanks for posting a recipe with lots of alternatives.

Kris

I tried these today but substituted 1/3 cup applesauce for banana and strawberries instead of blueberries. It taste delicious but they are a little to moist. Did i use too much applesauce?

    lani

    Mine were a little moist as well and I made the recipe as written. I am going to make again and add 2 T of flax meal and see if that does anything.

CYNTHIA ROYER

Delicious! I love that they’re high in protein ! Success! Thank you.

Jenny

Has anyone made these with flax eggs instead?

Sarah

Just tried these, really great. Cooked them with my two year old son, so easy and fun to do with him. Left out salt and swapped honey for 1tbsp date syrup and 2tbsp maple syrup as feeding them to my 9month old too. They just wolfed them down!

Marsha LEMASTER

How many net carbs

Erika

These are mu favourite muffins so far. Who knew almond flour recipes need no oil, and they yield fluffy muffins. Very delicious. I used spaghetti squash that I pureed myself, instead of bananas.

Aubrey

Megan, do you think these could be frozen? Trying to prep for baby #3’s arrival…

    Aubrey

    and do you think I could substitute sweet potato for the banana? I don’t love banana in my muffins (other than straight banana muffins!).

Karli Howell

Wow! These turned out perfect! I would have never guess there was not any sugar added. Perfect amount of sweet and tart.

Sarah

I make these often for my kids (and who am i kidding, myself!) subbing maple syrup for the honey, adding cinnamon, and a sprinkle of coconut sugar on top of each before baking.. they are a family favourite in our house! I love that I can make these with ingredients I always have around.

Rita

OMG! Looking so delicious!! I can’t handle greed to start my favorite blueberry muffins. I will start today. Thanks for excellent sharing

Diane

These are excellent. Please make a chocolate version! I’m thinking maybe some cacao powder and an additional banana?

Katie Barry

I’ve made 3 batches of these muffins this week (and it’s just me and my husband)! They are delicious and perfect the way they are!

steve

Excellent muffins. I did some minor substitutions and they still turned out great. I subbed oatmeal flour for the almond flour. Instead of adding blueberries and the banana, I subbed ground beef. Then I subbed worcestershire for the honey and mustard for the vanilla and doubled the salt. They made great little meatloaf muffins!

I just love when people say how great a recipe was and then make all sorts of substitution!

In all seriousness, I did sub chopped pear for the blueberries because I needed to use up the pear. I used about half the honey. I thought they tasted sweet enough with the amount of honey I used. Thanks for the recipe! 🙂

    Megan Gilmore

    Ha ha! I’m glad you enjoyed the recipe, even with your substitutions. 🙂

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