Almond Flour Muffins

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Almond Flour Muffins are naturally gluten-free, while being quick and easy to prepare. They’re perfect for breakfast or a snack on-the-go, with 7 grams of protein per muffin!

almond flour muffin cut in half

Ingredients You’ll Need

To make the best almond flour muffins, you’ll need just a few simple ingredients.

  • Blanched almond flour. Use finely ground almond flour made from blanched almonds (so the brown skins have been removed). This will give you the best, fluffy results! Almond meal is made from whole almonds, so it has brown flecks throughout the flour, and will give you denser, more mushy muffins.
  • Eggs. This is not the sort of recipe where you want to experiment with a flax egg substitute, since you’ll need 4 eggs to make 12 muffins. As a result, these muffins are higher in protein!
  • Honey or maple syrup. I’ve tested this recipe with both of these natural sweeteners, and both work. The honey will make the muffins taste slightly sweeter, but the taste is more noticeable in my opinion. Maple syrup is more neutral in flavor, so that’s my go-to lately.
  • Baking powder. I use baking powder to help get a double rise out of these muffins. If you would rather use baking soda, use only 1 teaspoon for the whole batch, plus 2 teaspoons of vinegar to help the baking soda bubble up.
  • Banana. The banana adds natural sweetness, so you don’t need as much added sweetener, and it helps with binding. I have not tested these muffins without it, but you can reference my almond flour cake recipe if you’d like a banana-free option.
  • Oil. I use olive oil in this recipe, because you can’t taste it and it doesn’t solidify when it touches cold eggs from the fridge. (Coconut oil or butter will make the batter much thicker, if your eggs are cold.) Any oil should work in this recipe, though.

How to Make the Best Almond Flour Muffins

To make this almond flour muffin recipe, start by mashing the banana. I like to use a plate, rather than a bowl, for mashing, so the fork has a flat surface to work with.

mashed banana on plate added to bowl of batter

Add the mashed banana to a large bowl, then add in the rest of the muffin ingredients. (Everything but the optional add-ins, which you’ll stir in later.)

Mix until smooth. The batter will be thicker than traditional muffin batter, but that’s okay!

mixed almond flour muffin batter with chocolate chips added

Note: I purposefully use olive oil in this recipe, because it doesn’t solidify when chilled. If you’d rather use coconut oil or melted butter, be sure to use eggs that are room temperature, otherwise the batter may thicken significantly and might be difficult to scoop.

Finally, you’ll stir in any add-ins you like. My kids prefer mini chocolate chips these days, but you can also use fresh berries, like blueberries or raspberries. (Frozen berries might add too much liquid to this recipe, FYI.)

My Raspberry Chocolate Chip Muffins have been a fan favorite for years, if you want to try that combination, too!

almond flour muffin batter added to muffin pan and baked

Bake until the muffins rise, and then let them cool completely before serving. I love the fluffy texture!

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.

almond flour muffins on marble board

Substitutions

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 in blueberries, if you like.

almond flour muffins
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4.8 from 63 votes

Almond Flour Muffins

Almond Flour Muffins are naturally gluten-free, while being quick and easy to prepare. They're perfect for breakfast or a snack on-the-go, with 7 grams of protein per muffin!
Course Breakfast
Cuisine gluten-free, paleo
Keyword almond flour muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 217kcal

Ingredients

  • 2 ripe bananas (184 grams; mashed)
  • 2 1/2 cups blanched almond flour (287 grams)
  • 4 large eggs (200 grams)
  • 1/4 cup maple syrup (80 grams; or honey)
  • 2 teaspoons baking powder (8 grams)
  • 1/4 teaspoon salt (2 grams)
  • 1 teaspoon vanilla (4 grams)
  • 1/4 cup olive oil (57 grams; or other oil)

Optional Add-Ins

Instructions

  • Preheat the oven to 350ºF and line a muffin tin with 12 liners. On a plate, use a fork to mash the bananas until smooth, then add them to a large bowl, along with the almond flour, eggs, maple syrup or honey, baking powder, salt, vanilla, and oil.
    mashed banana on plate added to bowl of batter
  • Stir well, until the batter is smooth. It will be thicker than normal muffin batter. Fold in the chocolate chips, or berries, if using.
    mixed almond flour muffin batter with chocolate chips added
  • Use a heaping 1/4 cup measure to scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.
    almond flour muffin batter added to muffin pan and baked
  • Let the muffins cool completely, then serve. For best shelf life, store these in an airtight container in the fridge for up to a week.
    finished almond flour muffins sliced in half

Video

Notes

Nutrition information is for 1 of 12 muffins, without the optional add-ins. This information is automatically calculated, and is just an estimate not a guarantee.
See the full post for substitution ideas.
Update note: This recipe was updated in May 2021 to fill a 12-cup muffin pan. This increased the ingredients slightly, and I also added the olive oil to help prevent the muffins from sticking to paper muffin cups. See below this recipe card for the original measurements.

Nutrition

Calories: 217kcal | Carbohydrates: 10g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 70mg | Potassium: 105mg | Fiber: 2g | Sugar: 5g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

Update note: This recipe was updated in May 2021 to make a full 12 muffins, because they go too fast in our house! The original recipe called for only 2 cups almond flour, 3 eggs, 3 tablespoons honey, 1 banana, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla, and 1 cup fresh berries, as the add-in. (This makes only 8 muffins, hence why I increased the recipe.)

If you try these Almond Flour Muffins, please leave a comment below letting me know how you like them. 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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Comments

Elysa Spetgang

Hello! I just made these and they were fantastic, I replaced the 3 eggs for 2 tbs of water, 1 tsp of vegetable oil and 2 tsp of baking powder(that’s to make 1 fake egg so triple that for the recipe) ! It worked great, I did have to add some extra almond floor so it would be less sticky ( just a personal preference)

Nikola

These are delicious! I was looking for something with even more protein so I substituted 1/2 cup of almond flour with a flavorless protein powder I use which added another 48 grams of to the overall recipe. I also, made it into 6 large muffins. So mine has 317cal, 15g fat, 28g carbs, and 20g protein per muffin. I ate one for lunch and it held me through to dinner. Great for post workout too! Thanks!

Rachel

Made these exactly per the recipe (used frozen blueberries) and they were delicious! Not too sweet and perfect for a quick and easy breakfast. Would definitely make again!

Noemi

I was very skeptical about this recipe but I wanted to try it. I substituted maple syrup for the honey and they are fluffy and hearty I made then as mini muffins and they are the perfect size for snacks! They are so yummy and guilt free!! I’ll definitely make these as well.

Michelle Carter

Made these. They are very good. Added flax seed to the recipe as well. We will be making them again. We are not on a keto or special diet but we always try to cook healthy and this is an excellent recipe for that.

Tina

These are really good I added a scoop of vanilla protein powder to them they came out delicious

Charlene

I used a can of pumpkin instead of bananas and added cinnamon, ginger and cloves that it called for on the can. Another time I used cranberries instead of blueberries. Love this recipe

Julie Lehman

Just amazing!!! I’ve shared it and all have just loved the recipe as well .

Kelly

How long do these keep? Can they be stored at room temperature?

    Megan Gilmore

    They can keep for up to 5 days in an airtight container in the fridge. Since they are moist and contain eggs, I wouldn’t store them at room temperature for more than 24 hours.

Miranda

If I wanted to make these in an instant pot in the egg mold, how many minutes and what setting would I use?

Lawrence

I have tried these twice and found the first time they browned very quickly so second time I dropped heat to 160C and gave then twenty two minutes and have come out better but not risen so well but they are cooked well and taste very good.

Florida primrose

made it for my toddler and he loved it. Thank you fortge recipe

Nicole

Fool proof recipe! I make these probably one a week and they always get eaten within 3 hours. Great recipe and you can interchange the blueberries for other things.

Sue

Loved the muffins. I followed the exact recipe and were moist and delicious! Will definitely be one of my go to muffins. I added the chocolate chips, but next time will try with fruit.

Kim

These look delicious!
Could I leave out the oil? Or swap applesauce?
Thank you in advance!

Tr

I’m confused….the recipe intro says they are oil free and some of the reviews mentioned them being oil free.But there’s olive oil in them. Anyways, planning to try these AS WRITTEN this week.

    Megan Gilmore

    Sorry, I just updated that intro, too! The updated version does include olive oil, so the muffins won’t stick to the wrappers. Hope you enjoy them!

Kayla

These are amazing! Perfectly fluffy! My 18 month old loves them too. I used a mini muffin pan and baked for 15 minutes and they turned out perfectly!

    Megan Gilmore

    I’m so glad they are a hit! Thanks for sharing how the mini muffin pan worked out!

Ale

Came out perfect: moist, not too sweet, good texture. I made with a few modifications: applesauce instead of maple syrup & 1 chia egg + 3 regular eggs, 1 tsp barely grass

Aurora

Hi Megan! These look delicious – although I’m a little bummed you’ve moved away from offering properly combined recipes 🙁

Bridget Chase

I made these this morning. I followed the recipe exactly and they were perfect! I brought some into the office and got rave reviews. I did bake them a few extra minutes so they were nice and golden on top and they were fully cooked, not dry and didn’t have any gummy or dense textures. I used the mini chocolate chip version.

I will note one thing. This recipe make 14 muffins. Sometimes I try to use up all the batter in the recipe in the 12 cups, but it just felt like way too much. These baked up perfectly, weren’t low and didn’t overrun the pan. I’m wondering if anyone else had that experience, or if maybe I should try using it all next time. Thanks Megan!

Hila

Easy and tasty!

Kate

At what point are we sacrificing taste for healthy. These were awfu! Not sure how to describe the texture, maybe tacky, like crumbly almond butter. No bueno, in the trash they went

Emily

Love the old recipe and looking forward to trying the new. Thanks a ton for providing the old recipe at the bottom because I freaked out a bit when I didn’t see it. My family loves the blueberry muffins and the kids love it when it’s just banana muffins. Thank you!

Trish

I made these last week for the first time and I have another batch in the oven right now. Sooooo good! Kids and myself devoured them. I usually make Megan’s spinach muffins every week, but this will be in the rotation now as well.

Malyn C

What should I use to sub for baking powder?

Gayle Moores

Made these muffins for a breakfast with friends and were delicious! The only change I made was substituting the olive oil for low fat Greek yogurt.It
still tasted great without the added fat.These muffins are easy to make and healthy.Will make again for sure.

Ciera

I made these but substituted the banana with a can of pumpkin purée and added a little extra maple syrup to sweeten them up! Excellent recipe! Thank you!

aLi

These are the best almond flour muffins I have tried! Only had one banana that was worth baking with, so subbed 1/2 c applesauce. Used raisins instead of chocolate chips. Thanks so much!

Zaina

These were a big hit with my 5yo son! I substituted extra virgin coconut oil instead of olive oil. I made sure the ingredients were room temp before mixing and they came out great. Had to add the chocolate chips of course! 😊

Val Rosenbaum

I had large bananas. I used 1 cup of blueberries and I happily report I ended up with 17 muffins!! Yummy!! Thanks for this recipe!

Ariana

Thoughts on changes if I reduce syrup? I usually cut sugar in half, but you may already be minimizing it.

Andrea

These are amazing! Used 3/4 cup sugar (prob could have used even less). Used frozen blueberries, didn’t have fresh on hand. They are perfection! Family loved them!

Andrea

These are amazing! Used frozen blueberries, didn’t have fresh on hand. They are perfection! Family loved them!

Dawn

Delicious healthy recipe and so easy! Made mine with dark Belgian chocolate and threw in some lemon zest too which added a little wow.

Denyse

Delicious nutty flavour I added raspberry and few blueberries
That is my favourite go to muffin

Nitya

I just made these with blueberries and they were delicious! I cut back on the oil and only put 1/8 cup. I didn’t have maple syrup so I added 1/4 cup coconut sugar. To add moisture I added some 1/3 cup applesauce. I will be making these often!

Christin

Perfectly moist and delicious! I used blueberries and dark chocolate chips. Used honey for the sweetener. Thank you for always being a reliable source for yummy, healthy recipes! (We’re currently obsessed with your almond butter brownies!)

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