These gluten-free almond flour muffins are perfectly moist, have a nice light texture and are naturally sweetened with dates.

I’ve never met a muffin I didn’t like, but I’m really excited about these muffins because they’re some of the best tasting gluten-free muffins I’ve ever made.

And I love the fact that you only need one type of flour to make them — almond flour!

Stack of three chocolate chip almond flour muffins.

Gluten-free recipes that require a bunch of different flours drive me crazy. I get that a variety of flours is sometimes necessary, but recipes that require more than two different types of flours rarely happen in the EBF kitchen. I like to keep my recipes as simple as possible.

These muffins are a good example of simple — you only need 10 ingredients, the wet ingredients are whipped up in the blender, combined with the dry ingredients and poured into the muffin tin. Easy peasy!

Almond flour muffins on a marble board. One has a bite taken out of it.

Benefits of Almond Flour for Baking

I love using almond flour for healthy baking because it’s a simple, one-ingredient flour made from ground almonds. The almonds are blanched to remove the skins before grinding and sifting. This creates a soft and fluffy flour that’s perfect for baking.

There are some awesome health benefits of using almond flour over white flour. For one, it’s gluten-free, grain-free and lower in carbs than traditional flour. In addition, it’s loaded with nutrients including vitamin E and magnesium.

You’ll find lots of almond flour recipes here on EBF including my healthy smash cake recipe, almond flour cookies and almond flour crackers.

Four photos of a mixing bowl making almond flour chocolate chip batter.

Almond Flour Muffin Ingredients

  • almond flour – make sure you grab almond flour not almond meal!
  • medjool dates – yep, these muffins are sweetened with dates! You’ll blend them with a little water to create a delicious date paste.
  • eggs
  • melted coconut oil
  • vanilla extract
  • baking soda
  • salt
  • cinnamon
  • chocolate chips – I’ve been loving Lily’s chocolate chips lately but Enjoy Life is also a great option if you need diary-free chips. Mini chocolate chips can be a good way to disperse the chocolate throughout the muffins.

Almond Flour vs Almond Meal

Almond meal is more coarse and darker than almond flour because it hasn’t been blanched.

Often times people call for almond flour or almond meal in a recipe, but I definitely prefer almond flour for baking because it leads to a light, airy texture. That said, almond meal works great in recipes where you don’t need a light and airy texture (like quick breads) and awesome for replacing breadcrumbs.

Chocolate chip almond flour muffins on a marble and wood board.

How to Make Homemade Almond Flour Muffins

Combine dry ingredients – In a medium bowl, combine the almond flour, baking soda, cinnamon and salt.

Side by side photo of a blender with dates and then the dates blended with water.

Make date paste – Place dates and water in a blender and pulse until combined. Add in the eggs, coconut oil and vanilla and blend until smooth.

Pouring wet ingredients into a bowl of dry ingredients for making muffins.

Mixing bowl with spatula stirring batter.

Mix wet and dry ingredients – Pour the date and egg mixture over the almond flour mixture and stir to combine. Gently stir in the chocolate chips.

Mixing bowl with muffin batter and chocolate chips.

Bake – Pour or scoop the dough into a muffin tin with lightly greased silicone liners. Bake at 350ºF for 23-25 minutes or until the tops are golden brown. Cool completely and enjoy!

Muffin tin with chocolate chip muffins.

How to Store Gluten-Free Muffins

Let the muffins cool completely before storing in an airtight container. Store in the refrigerator for up to one week or store in the freezer for up to three months.

Bird's eye photo of chocolate chip almond flour muffins.

More Almond Flour Recipes to Try:

More Healthy Muffin Recipes to Try:

If you make these almond flour muffins please be sure to leave a comment and star rating letting me know how they turned out for you! Your feedback is super helpful for the EBF team and other EBF readers. 

Print
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Stack of three chocolate chip almond flour muffins.

Almond Flour Muffins


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 muffins
  • Diet: Gluten Free

Description

Healthy almond flour muffins made with date paste! These muffins are perfectly moist and naturally sweetened. 


Ingredients

  • 1 cup almond flour
  • 1 cup (4 oz) medjool dates, pitted (about 10 dates)
  • 1/8 cup water
  • 3 eggs
  • 2 Tablespoons melted coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • sprinkle of cinnamon
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat oven: Preheat oven to 350°F.
  2. Stir together dry ingredients: Combine almond flour, baking soda, cinnamon and salt in a medium bowl.
  3. Make date paste: Place dates and water in blender and pulse until combined.
  4. Blend: Add in eggs, coconut oil and vanilla. Blend until smooth. Pour date and egg mixture over almond flour mixture and stir to combine. Add in mini chocolate chips and gently stir.
  5. Place dough in muffin tin: Pour or scoop dough into a muffin tin with lightly greased silicone liners. Bake for 23-25 minutes or until the tops are golden brown and a toothpick comes out clean. Cool completely and enjoy.

Notes

  • Swap for date paste: I haven’t tested this, but if you don’t have dates on hand and want to try a different sweetener, I’d recommend doing 1/3 cup maple syrup or honey.
  • Category: Baked Goods
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 154
  • Sugar: 15g
  • Sodium: 227mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 71mg

Keywords: almond flour muffins

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Recipe rating

    41 comments
    1. Brittany
      May 5, 2021 AT 5:03 pm

      These are healthy and delicious! My daughter even loved them and she’s pretty picky! Win win!

      1. Brittany Mullins
        May 6, 2021 AT 11:49 am

        Woo!! This makes me so happy to hear, Brittany! Thanks for the review. I really appreciate it!

    2. Jane
      April 19, 2021 AT 1:10 pm

      Wow! I’ve never baked with almond flour because, as you mention, it’s so frustrating to have to buy and use tons of different flours in gluten free recipes. These were simple and delicious. So fluffy, and not too sweet. Thanks!

      1. Brittany Mullins
        April 20, 2021 AT 3:37 pm

        Yay! Glad these muffins were a hit, Jane! Thanks for the review 🙂

    3. Tamar
      April 16, 2021 AT 11:56 pm

      These are incredible! So moist and delicious, also love that it is sweetened with dates.

      1. Brittany Mullins
        April 19, 2021 AT 12:23 pm

        So glad you enjoyed these muffins, Tamar! Thanks for making them and coming back to leave a review 🙂

    4. Linh Tran
      April 15, 2021 AT 6:51 pm

      This recipe is absolutely amazing. My kitchen was full of delicious and pleasant smell from the baking. It was my first time using dates as a sweetener and it amazed me. I also tried using honey as a substitution in the recipe and it made the batter a bit too wet but still tasty. Thank you so much for sharing all the great recipes. I love your website!!!

      1. Brittany Mullins
        April 16, 2021 AT 11:36 am

        Woo! This makes me so happy to hear, Linh! Thanks for coming back to leave a review. I really appreciate it!

    5. Roe
      April 11, 2021 AT 5:31 pm

      Hi Brittany, Love your recipes.
      Just made these and only had four dates left in pantry, subbed dried apricots and it came out delicious!!!
      Also, doubled the recipe-everything but the eggs-to have enough for Jumbo muffin molds. 😋

      1. Brittany Mullins
        April 12, 2021 AT 12:17 pm

        Woo! So glad these muffins were a hit, Roe! Thanks for making them and coming back to leave a review. I so appreciate it.

    6. Nicole
      March 13, 2021 AT 5:55 pm

      This is such a great recipe! I made them into mini muffins to make them easier for my 2.5 year old to eat. He loved them and they were such a convenient addition to his daycare lunches. Thank you for this recipe!

      1. Brittany Mullins
        March 15, 2021 AT 3:18 pm

        Ohh I love the idea of turning these into mini muffins! So glad they were a hit! Thanks for the review. I so appreciate it, Nicole. <3

    7. Renee
      February 28, 2021 AT 10:14 pm

      These are the best muffins! Light, fluffy and super flavorful! This was a perfect way to use older dates! I will definitely make these again!

      1. Brittany Mullins
        February 28, 2021 AT 11:09 pm

        So glad you loved these muffins, Renee! Thanks for the review. I so appreciate it!

    8. Dounia
      February 27, 2021 AT 12:26 pm

      I made these and they are absolutely delicious and the perfect treat! Not too sweet. Love them. Thank you EBF!

      1. Brittany Mullins
        February 27, 2021 AT 12:59 pm

        Thanks for the review. I so appreciate it! 🙂

    9. Drew
      February 26, 2021 AT 7:38 am

      This is absolutely wonderful. I made a few changes with great success. I used 1/2 cup of oat pulp leftover from making oat milk (fresh pulp, not dried out), 1/4 cup teff flour, 1/4 cup whole wheat pastry flour, no almond extract, 1/2 teaspoon lemon extract, 1/2 teaspoon butter extract, reduced the honey to 1/3 cup as I had used 3 dates on the oat milk so it was in the pulp, 1/2 teaspoon each baking powder and soda, and added lots of frozen blueberries to the batter. It needed to cook about an hour and came out absolutely perfect. Thank you.

      1. Brittany Mullins
        February 26, 2021 AT 3:17 pm

        So glad you enjoyed these muffins, Drew. Thanks for coming back to share the subs you made and for leaving a review. I so appreciate it!

    10. Varda Rav-Noy
      February 23, 2021 AT 7:36 pm

      Ripe Bananas can replace dates

      1. Brittany Mullins
        February 23, 2021 AT 8:37 pm

        Did you test this or are you asking if this is possible?

    11. Jen
      February 22, 2021 AT 5:38 pm

      I just made these muffins and they were delicious! I used Bob’s Red Mill Egg Replacer and they turned out great. I might try flax eggs next time. I did take them out of the oven earlier. They are the perfect amount of sweet and hit the spot. I never leave comments on websites but I just had to because I LOVE your recipes Brittany. You’re the best! Thank you!

      1. Brittany Mullins
        February 22, 2021 AT 9:43 pm

        Woo!! So glad these muffins turned out for you, Jen. Thanks for coming back to share what sub you made and for leaving a review. I so appreciate it!

    12. Rand
      February 19, 2021 AT 2:07 pm

      If the dates are replaced with date paste or date syrup what would be the quantity? Thank you!

      1. Brittany Mullins
        February 19, 2021 AT 2:21 pm

        I would start with 1/3 cup!

    13. Grace
      February 19, 2021 AT 11:36 am

      Are these muffins keto friendly?

      1. Roberta
        February 26, 2021 AT 2:11 am

        I wish they were keto but with 20g of carbs they aren’t keto! Still super tasty 🙂

    14. Zarah
      July 8, 2020 AT 12:07 pm

      Just made these for me and my toddler (chose to omit the cinnamon and choc chips). They were delicious and so simple to make! Just the right amount of sweetness too. Thank you for the recipe! 🙂

      1. Brittany Mullins
        July 8, 2020 AT 4:48 pm

        Ahh yay!! So glad these muffins were a hit, Zarah. Thanks for making them and for coming back to leave a comment + star rating. I appreciate it. 🙂

    15. Dawn Abt
      June 3, 2020 AT 5:11 pm

      These are my family’s favorite muffins. We make them with blueberries instead of chocolate chips.

      1. Brittany Mullins
        June 4, 2020 AT 1:28 pm

        Ahh yay!! So glad you guys are loving these muffins. Thanks for taking the time to leave a comment + star rating. I appreciate you, Dawn. 🙂

    16. Candice
      May 5, 2020 AT 1:34 pm

      I’ve been making these like crazy now that I am in the final stretch of my pregnancy, and every time I’ve made them they’ve turned out amazing. My husband loves them just as much as I do! I highly recommend!!!!

      1. Brittany Mullins
        May 5, 2020 AT 6:19 pm

        Ahh that makes me so happy to hear, Candice. I’m so glad you guys are enjoying these muffins. Thanks for taking the time to come back and leave a comment + star rating. I really appreciate it! And good luck on your birth and delivery. You got this, mama!!

    17. Moira
      September 7, 2018 AT 11:01 pm

      Thanks for the recipe
      They looked great and tasted delicious.

    18. Janet Paula
      March 11, 2016 AT 6:02 am

      I’d be most appreciative if you can tell me about how much should the dates weigh.

    19. Abby (@ No Fail Recipes)
      March 5, 2016 AT 9:23 am

      Wow these sound great and I love that there is no sugar in them!

    20. Erin
      March 3, 2016 AT 5:01 pm

      Glad to hear you are doing better! I like the idea of gluten-free and paleo baking, but also get annoyed by all of the flours. I’m excited to give this one a try!

    21. Samantha
      March 3, 2016 AT 3:28 pm

      Hope you’re starting to feel better!! These look great 🙂

    22. Bethany @ athletic avocado
      March 2, 2016 AT 9:43 pm

      These muffins looks super yummy! I love that they are made with whole ingredients and arent complicated! I hate when you have to use more than one type of flour!

    23. Kristie
      March 2, 2016 AT 9:35 am

      Looks yummy! Think flax eggs will work in place of regular eggs?

      1. Brittany Mullins
        March 2, 2016 AT 10:20 am

        Thanks Kristie. I’m not sure how they’ll turn out with flax eggs since I haven’t tested it, but I think it’s worth a try! Let me know how they turn out if you do try it.

    24. Swarna
      March 2, 2016 AT 7:14 am

      Hi Brittany,

      Sorry to hear that you were sick! Hope you are getting better. Drink the homemade elderberry syrup, bone broth and probiotics. ????

      I love these muffins. Can’t wait to try! I make similar muffins from Against All Grain cookbook, almond flour, with some fresh squeezed OJ and zest and GF chic chips! Throw everything in blender. Also the rea des chocolate chip cookies. You must check her site out! They are divine! I make a big batch and freeze them and have a quick healthy snack on hand for my 5yr old!

      Hope you feel well my dear!????

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