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.
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.)