almond flour muffins

Almond Flour Muffins (Protein-Packed!)

Course: Breakfast
Cuisine: gluten-free, paleo
Keyword: almond flour blueberry muffins, almond flour muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 muffins
Calories: 189kcal
Author: Megan Gilmore
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!
Print Recipe


  • 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)


  • 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.



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.


Calories: 189kcal | Carbohydrates: 15g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 78mg | Potassium: 113mg | Fiber: 3g | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 2.5mg | Calcium: 72mg | Iron: 1.2mg