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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.
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My family loved these muffins! No one believed they were gluten free! My daughter can’t wait to make them for her roommates in college. So delicious!
Love hearing this, Lynn! So glad these muffins were a hit. Thanks for trying them and coming back to leave a review. I so appreciate it!
These are SO GOOD! I am obsessed with dates and the dates in these make them perfectly sweet. They were also ridiculously quick and easy to make so that’s a huge plus!
Ah yay! So glad these muffins were a success, Rebecca! Thanks for the review and star rating. It means the world to me!
These are the best muffins! We usually sub blueberries for the chocolate chips.
I have tried many of your recipes and they are always fantastic, This one is now a household favourite. I made a double batch and added chopped pecans. Delicious!
Yay!! So glad you loved this recipe, Katie. Thanks for making it and for the review. I so appreciate it!
These are healthy and delicious! My daughter even loved them and she’s pretty picky! Win win!
Woo!! This makes me so happy to hear, Brittany! Thanks for the review. I really appreciate it!