Almond Flour Muffins

DF GF

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!

Almond Flour Muffins

5 from 54 votes
Healthy almond flour muffins made with date paste! These muffins are perfectly moist and naturally sweetened. 
Stack of three chocolate chip almond flour muffins.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 muffins

Ingredients

  • 1 cup almond flour
  • 1 cup 4 oz medjool dates, pitted (about 10 dates)
  • 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

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
Course: Baked Goods
Cuisine: American
Keyword: almond flour muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    73 comments
    1. Brittney Gaillot
      November 8, 2022 AT 10:13 am

      5 stars
      These muffins came out perfectly! Will absolutely make again!

      1. Brittany Mullins
        November 8, 2022 AT 11:01 am

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

    2. Karen
      September 17, 2022 AT 2:27 pm

      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. Brittany Mullins
        September 19, 2022 AT 2:04 pm

        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!

    3. Lauren
      August 14, 2022 AT 8:46 pm

      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. Brittany Mullins
        August 15, 2022 AT 1:22 pm

        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!

    4. Lynn
      June 8, 2022 AT 7:34 pm

      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. Brittany Mullins
        June 9, 2022 AT 10:33 am

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

    5. Deepti
      May 29, 2022 AT 4:36 pm

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

      1. Brittany Mullins
        May 30, 2022 AT 9:05 am

        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.

Parchment paper lined with protein balls.

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