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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!
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!
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.
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.
Combine dry ingredients – In a medium bowl, combine the almond flour, baking soda, cinnamon and salt.
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.
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.
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!
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.
Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!
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Delicious and easy- these are so yummy! I used 8 jumbo dates and they came out plenty sweet. My date paste did not look like yours in the video- all blended and creamy before you added the eggs- my dates would not blend with the water despite me soaking them in warm water prior just to make sure they were soft (and the dates are fresh). Any insight? I added 3 times the water (& an extra dash of almond flour and baking soda in the dry ingredients to compensate) and tried both a Blendtec and a Nutribullet. It all just stuck to the sides of the blender away from the blades. I even used a tamper and scraped down the sides. Once I added the other wet ingredients it all blended, so next time I’ll blend all the wet ingredients with the whole dates at the same time. Otherwise they were a total delicious success.
Hi! I would recommend soaking them in hot or boiling water rather than warm. You could also microwave for a few seconds (maybe 10 second increments). I am glad that you loved this recipe, though. Thanks for giving it a try and coming back and sharing your review + star rating, I appreciate it!
These muffins came out perfectly! Will absolutely make again!
Yay! I am so happy that you are loving these muffins. Thank you for sharing your review + star rating, I really appreciate it.
I wish I could give these 10 stars. Love these awesome muffins. Made them twice this week already. I added more vanilla, almost a tablespoon because I love vanilla. Also added 1/8 tsp allspice (home run on the flavor). Also I chopped pecan and added them about 1/4 and I didn’t have mini chips so I used reg organic and they were just fine. This recipe is so easy I almost didn’t have to refer to the recipe the second time. This is truly a keeper. Thank you
Yay!! That makes me so happy to hear, Karen. So glad you love these muffins. Thanks for making them and for coming back to leave a review. I so appreciate it!
Made these and turned out great. Used only 6 large dates and sweetness was perfect for me (barely sweet). Do you think this recipe can be doubled? It seems like 6 eggs may be too much?
Hi Lauren – I am so happy to hear that you enjoyed this recipe. We did have someone share that when they doubled the recipe, they used only 4 eggs and it still turned out great. I have not personally tested this, but if you do decide to double it let me know how it works out! Thank you for your review & star rating, I so appreciate it!
This is a great recipe! Delicious! I used crushed up chocolate pieces instead of mini chips. I also didn’t have liners so sprayed a mini muffin pan with avocado oil and they popped right out. Reduce the time to about 13 min For mini muffins.
Hi Lynn, these are great alterations! I’m so glad the recipe turned out for you. Thank you for leaving a comment and review!