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. 


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

  2. 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!!!!

    • 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!!

  3. 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!

  4. 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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