Healthy + Gluten-Free Almond Flour Muffins

Healthy gluten-free muffins made with almond flour! These muffins are perfectly moist and naturally sweetened.

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!

Date Sweetened Almond Flour Chocolate Chip 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 Batter

Benefits of Almond Flour

Almond flour is ground almonds. They’re 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.

Date Sweetened Almond Flour 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.

Date Sweetened Almond Flour Chocolate Chip Muffins

And guess what? The muffins are sweetened with date paste!!

Yup, I turned fresh Medjool dates into a sweet date paste by adding water and whirling them in the blender. This might surprise you given how much I love dates, but this was my first time baking with date paste. I was unsure how it would go, but the date paste worked beautifully and gave the muffins the perfect amount of sweetness.

I can’t wait to start using date paste more… my brain is running wild with ideas right now.

While I go crazy brainstorming my next date paste adventure I highly recommend you try these muffins. They’re super delicious and have gotten rave reviews from my taste-testers.

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

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Almond Flour Muffins

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8


Healthy gluten-free muffins made with almond flour! These muffins are perfectly moist and naturally sweetened. 


  • 1 cup almond flour
  • 1 cup dates, pitted
  • 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


  1. Preheat oven to 350°F.
  2. Combine almond flour, baking soda and salt in a medium bowl.
  3. Place dates and water in blender and pulse until combined. 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.
  4. 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.
  • Category: Baked Goods
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 237
  • Sugar: 19g
  • Fat: 15g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 6g

Keywords: almond flour muffins

More Healthy Muffin Recipes to Try:

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    1. 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. 🙂

    2. 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. 🙂

    3. 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!!

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

      Thanks for the recipe
      They looked great and tasted delicious.

    5. 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.

    6. 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!

    7. 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!

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

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

    9. 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!

    10. 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.

    11. 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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