Almond Flour Muffins

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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!

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!

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4.73 from 74 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!

More about Brittany
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Recipe Rating




89 Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 5 stars
    I have made these twice now; once with maple syrup as the sweetener and once with dates and ghee in place of the coconut oil. Both are excellent!

    1. YUM! So glad you are loving this recipe, Sara. Thanks so much for sharing your review & star rating, I really appreciate it!

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