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Fluffy Almond Flour Muffins

Made with nutrient-dense but straightforward ingredients, these are an easy breakfast to share with the kids. Plus, they’re ready in under 30 minutes!

– Almond flour – Baking soda – Cinnamon – Salt – Butter – Honey or maple syrup – Milk – Eggs – Vanilla extract – Mix-ins

Ingredients Needed:

Add the almond flour, baking soda, cinnamon, and salt to a medium bowl. Stir to combine. (Use almond flour, not almond meal. Almond flour is ground more finely and works better in this recipe.)

Step 1.

Add the milk, butter, honey, eggs, and vanilla. Stir to combine well. Dairy-free: Use nondairy milk and melted coconut oil for the butter.

Step 2.

Preheat the oven to 350 degrees F. Then grease a standard 12-cup muffin tin with nonstick spray so the muffins come out easier.

Step 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.)

Step 4.

Divide the batter among the prepared muffin pan, using ¼ cup batter in each. Bake for 14-16 minutes or until lightly golden brown around the edges.

Step 5.

Once they are done, remove the muffins from the oven. I let these cool in the muffin pan, at least most of the way, to ensure they hold together well.

Step 6.

Serve cooled or at room temperature. 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.

Step 7.

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.


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Mix-in ideas: shredded carrots and raisins, blueberries, diced strawberries, chocolate chips, diced cherries, or diced pear.