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. (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.

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

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.

I’d love to hear your feedback on this post, so please comment below to share!

• 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.

• 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.

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

Keywordalmond flour muffins