Almond Flour Muffins

4.73

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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!

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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 medjool 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

Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!

4.73 from 72 votes

Almond Flour Muffins

Healthy almond flour muffins made with date paste! These muffins are perfectly moist and naturally sweetened. 
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8 muffins

Ingredients  

Instructions 

  • Preheat oven: Preheat oven to 350°F.
  • Stir together dry ingredients: Combine almond flour, baking soda, cinnamon and salt in a medium bowl.
  • Make date paste: Place dates and water in blender and pulse until combined.
  • 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.
  • 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.

Video

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.

Nutrition

Serving: 1muffin | Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 227mg | Fiber: 3g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
Keyword: almond flour muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




87 Comments

  1. 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!????

    1. 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.

  2. 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!

  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. 5 stars
    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. 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!!

  5. 5 stars
    These are my family’s favorite muffins. We make them with blueberries instead of chocolate chips.

    1. 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. 🙂

  6. 5 stars
    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. 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. 🙂

  7. 5 stars
    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. 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!

  8. 5 stars
    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. 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!

  9. 5 stars
    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!

  10. 5 stars
    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. 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

  11. 5 stars
    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. Woo! So glad these muffins were a hit, Roe! Thanks for making them and coming back to leave a review. I so appreciate it.

  12. 5 stars
    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. Woo! This makes me so happy to hear, Linh! Thanks for coming back to leave a review. I really appreciate it!

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

  13. 5 stars
    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!

  14. 5 stars
    These are healthy and delicious! My daughter even loved them and she’s pretty picky! Win win!

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

  15. 5 stars
    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!

    1. Yay!! So glad you loved this recipe, Katie. Thanks for making it and for the review. I so appreciate it!

      1. 5 stars
        This recipe looks great, looking forward to trying it today! For the oil, I was thinking of using coconut oil. Do I need to melt prior to measuring? Thank you

  16. 5 stars
    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!

    1. Ah yay! So glad these muffins were a success, Rebecca! Thanks for the review and star rating. It means the world to me!

  17. 5 stars
    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!

    1. 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!

  18. 5 stars
    OH MY GOODNESS! Your recipes are always amazing and this recipe was DELICIOUS! Thank you for sharing with us.

    1. Yay!! So happy to hear you enjoyed these almond flour muffins, Paulette! Thanks so much for the review. I really appreciate the kinds words :).

  19. 5 stars
    These muffins are winners! Love that they are made with such healthy ingredients and sweetened with dates! Easy and so good. I made them a couple weeks ago and am going to make them again today (although I am doubling the recipe this time). Thank you!

  20. 5 stars
    So good! Mine only took 14 minutes to cook though, maybe I made smaller muffins? Watch the time so they don’t burn but they are super yummy

    1. Thanks for the tip, Jessica! It could have been because you made smaller muffins or because your oven gets hotter?

    1. Woo! So happy to hear your kids love this recipe! Thanks for coming back to leave a review and star rating, it means the world to me!

    1. Yay! I’m so glad to hear these muffins were a hit, Erin. Thank you for leaving a review, I really appreciate it.

  21. 5 stars
    So so delicious!! I doubled the recipe and just used 4 eggs. Also substituted blueberries and chopped pecans for the chocolate chips and they are TO DIE FOR! Wondering if you think you could sub 1 mashed banana for fewer dates? Thoughts? Can’t wait to try your new coconut flour muffins!

    1. Hi, Lauren! I’m so happy that this recipe is such a hit for you! I haven’t tried it, but I think it would work out okay to swap the dates with some banana. If you try it, let me know how it turns out!

    1. Woo! Glad this recipe was a success for you, Shaherose! Thanks for leaving a review, I appreciate it so much!

  22. 5 stars
    I tried 1/3rd cup maple syrup instead of dates paste and it cane out perfect. Super moist and yumm 😊

    1. Woo! So glad this recipe was a success for you, Deepti. Thank you for sharing your swaps and your review, I appreciate it so much.

  23. 5 stars
    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.

    1. Hi Lynn, these are great alterations! I’m so glad the recipe turned out for you. Thank you for leaving a comment and review!

  24. 5 stars
    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?

    1. 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!

  25. 5 stars
    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

    1. 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!

    1. Yay! I am so happy that you are loving these muffins. Thank you for sharing your review + star rating, I really appreciate it.

  26. 5 stars
    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.

    1. 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!

  27. 5 stars
    This is a really good recipe! I used butter instead of coconut oil and they are wonderful. I will make these again frequently. I like them even without the chocolate chips. Such a good recipe! Thank you very much!

    1. Excellent! I am so glad that you are enjoying this recipe and that it turned out great for you. Thank you so much for sharing your review + star rating, I so appreciate it!

  28. 5 stars
    My husband and kids and I go through 2 dozen of these every week! My husband is celiac so I’ve been on the hunt for a good gluten free muffin for years and this is hands down the best one I’ve found! Even approved by picky toddlers 😉

    1. Ah this is the best! I am so excited to hear that this recipe is a hit for you and your family, VP. Thank you for coming back and sharing your review + star rating, it means so much to me!

  29. 5 stars
    I made these because I’m trying to add healthier options to my lifestyle while enjoying it. My husband never tried a gluten free dessert and was so skeptical. I was even more skeptical because I have had a history with eggy tasting gluten desserts. However this is so perfect and the texture is so good I only added to the recipe 1/2 tsp baking powder to rise more, replaced the oil with butter and put more batter in the cups to get more of a muffin feel. They were too good and so filling. My husband loved them and was so impressed it was gluten free and sweetened with just dates. We usually eat so many sugary things but this was so filling and nutritious we just had one in the morning for breakfast to satisfy our sweet tooth. Thank you so much will be trying more recipes

    1. Ahh this is absolutely the best! I am excited to hear that you are both loving this recipe and it turned out great for you. Thank you so much for coming back and leaving your review +s tar rating, it means so much to me!

  30. 4 stars
    Hi, Britany!!
    Me encantan tus recetas saludables y tu web.
    Probaré, sin duda alguna, muchas de tus recetas!
    Yo vivo en España, más concretamente, en la isla de Gran Canaria.
    Saludos y a cuidarse ; )

    1. Hi Leticia – I am so glad you’re here and loving my recipes! Thank you for coming back and sharing your review + star rating, I really appreciate it!

    1. Hi Caitlyn – I haven’t tried it, but I would try 10-12 minutes to start. I would keep an eye on them as I haven’t made mini muffins with this recipe before. Enjoy!