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 on wire rack

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.

ingredients in almond flour muffins
  • 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.

how to make almond flour muffins step by step grid
  1. Stir together the dry ingredients in a bowl. Add the wet ingredients.
  2. Mix together thoroughly.
  3. 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.)
  4. Add to a greased muffin pan.
  5. Bake until lightly golden brown.
  6. 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

What’s the difference between almond flour and almond meal?

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.

What flavor can I make these?

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.)

Can I make these as mini muffins?

Yes, these almond flour muffins can be made as mini muffins, you’ll just bake for 12-14 minutes.

almond flour muffins in pink unicorn plate

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.

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!

almond flour muffins on wire rack

Fluffy Almond Flour Muffins

Made with nutrient-dense but straightforward ingredients, these Almond Flour Muffins are an easy breakfast to share with the kids. And you can make them in almost any flavor to customize for your family's preferences—either with one add-in for the entire batch, or stir a little diced fruit or chocolate chips into each muffin cup for a mixed batch.
5 from 30 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Breakfast
Calories 207kcal
Servings 12 (Makes 12 standard muffins)

Ingredients

  • 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.

Nutrition

Serving: 1muffin, Calories: 207kcal, Carbohydrates: 11g, Protein: 7g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 158mg, Potassium: 29mg, Fiber: 3g, Sugar: 7g, Vitamin A: 186IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    This is an amazing recipe, my son loves it.
    Thanks for sharing it.
    I have one question, can I take these muffins in the airtight container for 24 hours travel. And then freeze them later? I will make these muffins on the same day of travelling.
    Please suggest.

    1. Hi- I’m glad he enjoys them. Yes, you can travel with them and then freeze them after. They should be fine in a container. Enjoy!

  2. 5 stars
    Another delicious recipe! Love we can tweak it based on what kind of mix-ins we have available. Used very ripe nectarines and they are delish! I always want to freeze half the batch but they never last long enough!

  3. 5 stars
    Turned out perfect, nice light texture and good flavor. Followed recipe exactly. For mix ins I did 1/4 cup 70% dark chocolate and @ few tablespoons of flax meal for extra nutrients. Saving this to make weekly for breakfast/snacks and will try out other add ins!

  4. 5 stars
    Will definitely make again! So easy, super delicious. Was going to share but decided to keep them all because the whole family is eating them. I used shredded carrot as the mix in and it went really well with the flavors.

  5. 5 stars
    I’ve made a lot of dense almond flour baked goods so my expectations were not very high. but these are so GOOD. for such a simple recipe, I’m not sure how these turn out so magically fluffy.

  6. What are your thoughts on adding orange zest to these muffins? How much would I add? I would like to make orange muffins with chocolate chips 🙂

  7. 5 stars
    These turned out GREAT despite me butchering a few things 🙃 love all your recipes, thanks for your amazing work!

  8. Would this recipe work with grated fruit/veg? If so, would it be the same amount as stated in the recipe?

    1. I am sure it would work to do it that way, but I think I’d probably do 3/4 cup since you’ll have more density in a grated option

  9. 5 stars
    Thanks for the great recipe! I added a sprinkle of cinnamon sugar on top before baking to give an extra touch of sweetness. I love that they are nutrient dense and filling without a ton of sugar. The kids loved them 🙂

  10. 5 stars
    I love to bake with almond flour and came across your recipe which I can’t wait to try. 🙂
    I wonder if the maple syrup called for in the recipe should be genuine maple syrup or something like pancake syrup? I have both but since the genuine maple syrup is thinner I wanted to ask what you used. Thank you in advance!

    1. I always use pure maple syrup, not pancake syrup, in baking and that’s what I used here. Enjoy them!

    1. Great! Store in an airtight container at room temp or 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.

  11. 5 stars
    These were SO good! Very fluffy and so yummy warm! I made with maple syrup & fresh blueberries. Will make again! Thank you!

  12. 5 stars
    Just read the recipe and information and am pleased to say it would produce something I have been looking for for years and a million thanks.

    1. This was a SUPER thick batter and somewhat hard to work with. I subbed out the honey/maple syrup for organic cane sugar. Is that why the consistency was SO gummy and thick?
      Have yet to see how they turn out….

      1. Usually I recommend adding 2 tablespoons milk if you go from honey or maple syrup to sugar to make up for the loss in liquid. Hopefully they turned out okay

  13. 5 stars
    Finally a post on almond flour. I always keep looking for almond flour recipes as I am not a fan of wheat flour or AP flour. I will try these muffins this week :). Thank you for sharing! I know your recipes almost always turn out great.

    1. 5 stars
      Very good! I always worry about muffins not being sweet enough without a sugar for sweetener. I didn’t have milk so I used applesauce and coconut oil instead of butter. I made them in a mini pan, they cooked for about 12 minutes.