Made with nutrient-dense but straightforward ingredients, these Almond Flour Muffins are an easy breakfast to share with the kids. Plus, they’re ready in under 30 minutes and you can make them in almost any flavor your family likes. (Hooray for making everyone happy in one batch!)
Almond Flour Muffins
One of the most common questions I’ve had over the years is “Can I use almond flour in that?” in regards to just about every recipe! The answer is usually no since almond flour works really differently than regular wheat flour—it absorbs liquids entirely differently—so I knew it was time to make a muffin recipe specifically using almond flour.
This recipe has only a handful of ingredients and a few flavor options.
My goal was to offer a base muffin recipe that you can adjust according to the fruits and veggies you have on hand, whether it’s a certain time of the year or you have more of one ingredient than the other.
They also store nicely, so you can plan to serve them throughout the week you make them. Or stash them in the freezer for a future week.
Ingredients You Need
To make this recipe, you’ll need the following ingredients.
- Almond flour: Look for “almond flour,” not “almond meal,” as the two are slightly different.
- Baking soda: Double-check yours is fresh and not expired to ensure these bake through properly.
- Cinnamon
- Salt: Just a little helps bring out the rest of the flavors.
- Butter: I use unsalted butter that’s melted and cooled for a few minutes so it’s not piping hot when it goes into the bowl with the other ingredients.
- Honey or maple syrup: I made this as minimal as I could with the sweetness you’d expect in a muffin.
- Milk: I bake with whole milk, but any unsweetened plain milk would work here.
- Eggs: I use large eggs in this recipe. They help to bind together the almond flour.
- Vanilla extract: Either pure or imitation vanilla will work similarly here.
- Mix-ins: Such as shredded carrots and raisins, blueberries, diced strawberries, diced banana, chocolate chips, diced cherries, or diced pear.
TIP: To make these egg-free, I’d use a store-bought egg-replacer like the one from Bob’s Red Mill in this recipe.
Step-by-Step Instructions
Here’s a look at how to make this recipe so you know what to expect. Scroll down to the end of this post for the full recipe.
- Stir together the dry ingredients in a bowl. Add the wet ingredients.
- Mix together thoroughly.
- Stir in your desired mix-in—or to use a mix, add 2 tablespoons mix in and ¼ batter in each muffin cup. (Put the batter in first, then add the mix-in and stir lightly with a small spoon.)
- Add to a greased muffin pan.
- Bake until lightly golden brown.
- Transfer to a wire rack to cool.
TIP: Be sure not to over-bake, as almond flour can get very brown around the edges if baked too long.
Frequently Asked Questions
Almond flour is typically made from blanched almonds, which have the brown skins removed, and it’s ground finely. It’s ground more finely than almond meal—which is ground a little more coarsely with the skins on—so in the batter for muffins, it tends to hold together better.
We love them with carrots and raisins, but you can also make them with blueberries, diced strawberries, chocolate chips, diced cherries, or diced pear. You’ll use 1 cup of the fruit options and ½ cup of the chocolate chips. (Or at least that’s what I do.)
Yes, these almond flour muffins can be made as mini muffins, you’ll just bake for 12-14 minutes.
How to Store
Store in an airtight container in the fridge for up to 3 days. Or store in a freezer bag with as much air removed as possible for up to 3 months. Serve cold, at room temperature, or warmed slightly.
product we love
Wilton Nonstick Muffin Pan
This muffin pan heats evenly and is easy to clean.
Best Tips for Success
- Use almond flour, not almond meal. Almond flour is ground more finely and works better in this recipe.
- Add 1 cup of a mix-in to the batter, or do a mixed batch.
- Almond flour can brown really easily if the oven is too hot or if you bake them too long. Set your timer on the lower end and try to avoid over baking.
- I let these cool in the muffin pan, at least most of the way, to ensure they hold together well. (There’s no harm in letting them sit in the tin as they cool and firm up.)
- Avoid honey for babies under age 1.
- Dairy-free: Use nondairy milk and melted coconut oil for the butter.
- Egg-free: Use a store-bought egg replacer like the one from Bob’s Red Mill.
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I’d love to hear your feedback on this post, so please comment below to share!
Fluffy Almond Flour Muffins
Ingredients
- 2½ cups almond flour (not almond meal)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup unsalted butter (melted and cooled)
- ¼ cup honey (or maple syrup)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mix-ins (such as shredded carrots and raisins, blueberries, diced strawberries, chocolate chips, diced cherries, or diced pear)
Instructions
- Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin with nonstick spray.
- Add the almond flour, baking soda, cinnamon, and salt to a medium bowl. Stir to combine.
- Add the milk, butter, honey, eggs, and vanilla. Add any mix-ins. Stir to combine well.
- Divide among prepared muffin pan, using ¼ cup batter in each.
- Bake for 14-16 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly. Let cool in the pan.
- Serve cooled or at room temperature.
Notes
- Use almond flour, not almond meal. Almond flour is ground more finely and works better in this recipe.
- Add 1 cup of a mix in to the batter, or do a mixed batch.
- Almond flour can brown really easily if the oven is too hot or if you bake them too long. Set your timer on the lower end and try to avoid overbaking.
- I let these cool in the muffin pan, at least most of the way, to ensure they hold together well. (There’s no harm in letting them sit in the tin as they cool and firm up.)
- Avoid honey for babies under age 1.
- Dairy-free: Use nondairy milk and melted coconut oil for the butter.
- Egg-free: Use a store-bought egg-replacer like the one from Bob’s Red Mill.
Really good recipe!!! I bake this twice a week or so… they are delicious and kids love them!!!
Gorgeous. I had another recipe that was so inconsistent and this worked beautifully. The muffiniest almond muffins I’ve ever made. Thank you again Amy!
You’re so welcome!
These came out great!! I’ve been trying to get my 3 year old to get more protein at lunch time and he scarfed down 2 of them! I added just under a cup of chocolate chips, hemp seeds, chia seeds and a dash of ground flax. They were dry or crumbly and I thought they were delicious also! Definitely keeping these in our rotation!!
Can I make this as a cake, as in pouring the whole mix in a shallow cake pan and bake the whole thing? My toddler does not seem to like anything of muffin shape even if i cut in small pieces
That would likely work. With an 8×8 inch pan, the baking time might be in the 20-24 minute range.
Hi there! If you wanted to make these in mini muffin form like in a mini muffin silicone tray, how would to the bake time/ heat change?
I haven’t tested it in that type of pan but it should be similar. I would use the same temperature and set the timer for the time I say, then cook 2 additional minutes as needed until the center comes out clean when tested with a cake tester.
Wow very awesome muffin recipe! I added dry cranberries and walnuts. I will be making them again. Thanks for sharing.
I love love love this recipe! My son really enjoys them for breakfast or a bed time snack. I enjoy them as well!
Can you substitute Unsweetened apple sauce for the honey/maple syrup?
I haven’t tried that but probably.
Great muffins! I have almond meal. Can I convert the recipe?
I think that should work, enjoy!
Easy to follow recipe with delicious results! The perfect texture and my son loves them!
Our new favorite muffin! I love that these are a hearty breakfast/snack option for my very picky eater. He loved them with chocolate chips.
I also made carrot/raisin in the same batch & the tops were too moist—not enough to ruin the texture overall, but I will try drying the carrot next time.
Thanks for the recipe! Any time I make almond flour baked goods, they seem a bit wet. Am I doing something wrong?
Hi- did you have that with this recipe or just in general?
Hi Amy! Thanks for replying. I love your IG btw! I made these and they seemed wet and it also happens when I make almond flour pancakes.
They were browning on top so I think they were cooked. But I should also add that I included frozen blueberries, though I have made plain almond flour pancakes and they still seem wet.
Should these have the same consistency of white flour?
This was the first time I made muffins with almond flour. I must admit, these were THE BEST and healthy muffins I have ever had. So yummy. My kids loved them a lot. Thank you so much for sharing this recipe. ❤️
You’re so welcome and I’m glad to hear this!