These almond flour muffins are truly perfect! They have a beautiful golden exterior, soft and fluffy texture, and great flavor. Less than 30 minutes from start to finish. These healthy grain free muffins are great for breakfast and snacks. Add in your favorite mix ins for a customizable muffin!

Almond flour muffins.

Why You’ll Love This Recipe

  • These almond flour muffins are so quick and easy.
  • Everything is mixed in one bowl.
  • Other than almond flour, this recipe requires only pantry staple ingredients.
  • They are soft and fluffy.
  • Great for breakfast and snacks.
  • Both kids and adults love them.
  • Feel free to add in mix ins to change up the flavor.
  • The almond flour gives them a nutty flavor and added protein.
  • This recipe is Paleo, grain free, gluten free, dairy free and refined sugar free.
  • Check out this homemade Almond Flour Banana Bread for another breakfast favorite!

Ingredients & Substitutions

These are the main ingredients and substitutions for almond flour muffins. Scroll down to the recipe card for full ingredients list and instructions.

Eggs help bind these muffins together. I do not recommend a vegan egg replacement. Check out these Vegan Chocolate Chip Muffins instead.

Use blanched almond flour. Do not make homemade almond flour. In addition, do not use almond meal.

A little apple cider vinegar reacts with the baking soda to leaven these muffins.

For sweetness, use pure maple syrup or honey. This refined sugar free option adds a natural sweetness.

Baking soda helps these muffins rise. They do rise more than most Paleo baked goods.

Melted coconut oil acts as the baking fat. If desired, use olive oil, avocado oil or melted butter.

A little vanilla extract adds a homemade flavor.

Lastly, use your favorite chocolate chips or chunks. For low carb, use sugar free chocolate.

Almond flour and other ingredients.

What is Almond Flour?

Almond flour is a common Paleo grain free flour. In addition, it is naturally lower carb and gluten free. Almond flour is typically used in keto baking.

Almond flour has a slightly hearty nutty flavor. It typically does not completely firm up while baking. With that said, almond flour does have a tendency to burn. Watch these muffins closely.

Blanched almond flour comes from ground up almonds without skin. Blanched almond flour is superior for baked goods. Alternatively, almond meal is made from ground up whole almonds with the skin. It is much more coarse. For that reason, it is not as good for baking.

Taste & Texture

These almond flour muffins are naturally sweet and chocolaty. They have a very slight nutty flavor to them.

These muffins are soft, fluffy and moist. They are not dry.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.

Step 2

In a large mixing bowl, add all ingredients except chocolate chips. Stir to combine.

Step 3

Then, fold in the chocolate chips. Stir to combine.

Chocolate chunk batter.

Step 4

Divide batter into 8 muffin cavities. If desired, sprinkle more chocolate chips on top.

Grain free muffins in pan.

Step 5

Bake for 16 to 18 minutes or until muffins have risen and toothpick inserted comes out clean.

Baked almond muffins.

Step 6

Finally, remove almond flour muffins from oven. Allow muffins to cool in pan for 10 minutes. Then carefully remove from pan.

Expert Tips & Tricks

Carefully measure ingredients.

Use blanched almond flour, not almond meal.

Do not substitute for the almond flour. If desired, try these Coconut Flour Banana Muffins.

Heavily spray muffin pan. I recommend this method over paper liners.

Almond flour can easily burn. Carefully watch muffins as they bake.

Sprinkle more chocolate on top before baking!

Do not over bake. Muffins are done when toothpick inserted comes out clean.

Allow muffins to cool in pan for 10 minutes. This allows for easier removable from pan.

Bite of almond flour muffin.

Flavor Variations & Add Ins

Consider switching up the flavors! Here are some fun ideas.

Use mini chocolate chips.

Use white chocolate chips.

Add in a sprinkle of cinnamon.

Add in dried cranberries.

Use chopped walnuts or pecans in the batter.

Add in blueberries.

Add in raspberries.

Top with a smear of nut butter.

How to Serve & Store

Serve almond flour muffins once cool enough to handle.

They are great served warm or room temperature.

Serve topped with nut butter, ghee or butter.

Store leftovers covered for up to 3 days.

Freeze for up to 1 month if needed.

Frequently Asked Questions

Can I substitute almond flour for regular flour in muffins?

No, almond flour is very different from regular flour. They are not direct substitutes for each other.

What does almond flour do in baked goods?

Almond flour adds a slightly nutty flavor. In addition, it is not quite as absorbent and thick as regular flour.

Are they gluten free?

Yes!

What other mix ins can I add?

See section above for flavor variations. In short, add in berries, chopped nuts or other types of chocolate.

Plates with grain free baked good.

You May Also Like

If you make this almond flour muffin recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more breakfast ideas, check out my Breakfast Recipes page.

Almond flour muffins.

Get the Recipe: Almond Flour Muffins

These almond flour muffins are soft, fluffy and moist! They are so quick and easy to make. Only one mixing bowl and a handful of healthy ingredients needed. These grain free muffins are great for breakfast or snacks!
5 from 1 vote

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.
  • In a large mixing bowl, add all ingredients except chocolate chips. Stir to combine.
  • Then, fold in chocolate chips. Stir to combine.
  • Divide batter into 8 muffin cavities. If desired, sprinkle more chocolate chips on top.
  • Bake for 16 to 18 minutes or until muffins have risen and toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool in pan for 10 minutes. Then carefully remove from pan.

Notes

  • For best results, use blanched almond flour.  Do not use almond meal.
  • There are no perfect substitutes for almond flour in this recipe.
  • Heavily spray muffin pan.  Otherwise the muffins may stick.
  • Due to the almond flour, these muffins become golden.  Do not let them burn.
  • Muffins are done when a toothpick inserted comes out clean.
  • Allow muffins to cool in pan for about 10 minutes.  Then carefully remove.
  • This recipe makes 8 somewhat large muffins.
  • Store covered at room temperature for up to 3 days.
Calories: 337kcal, Carbohydrates: 26g, Protein: 7g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 85mg, Potassium: 40mg, Fiber: 4g, Sugar: 7g, Vitamin A: 59IU, Calcium: 76mg, Iron: 2mg

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