Almond Flour Muffins
91
Published Feb 19, 2021, Updated May 17, 2024
This post may include affiliate links. Thank you for your support.
These delicious 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 almond flour 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!
Table of Contents
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 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.
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.
How to Make Homemade Almond Flour Muffins
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!
How to Store
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.
More Almond Flour Recipes to Try
- Vegan Zucchini Bread with Almond Flour
- Gluten-Free Snickerdoodles with Almond Flour
- Almond Flour Chocolate Chip Cookies
- Almond Flour Thumbprint Cookies
- Carrot Raisin Almond Flour Muffins
- Baked Almond Flour Donuts
- Almond Flour Waffles
More Healthy Muffin Recipes to Try
- Healthy Zucchini Muffins
- Strawberry Protein Muffins
- Carrot Raisin Muffins
- Blueberry Protein Muffins
- Flourless Pumpkin Muffins
- Blueberry Yogurt Muffins
- Healthy Chocolate Muffins
- Morning Glory Muffins
- Healthy Chocolate Chip Muffins
- Oatmeal Banana Muffins
- Apple Yogurt Muffins
- Strawberry Yogurt Muffins
- Chocolate Chip Yogurt Muffins
Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Flour 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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. 😋
Woo! So glad these muffins were a hit, Roe! Thanks for making them and coming back to leave a review. I so appreciate it.
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!
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
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!
So glad you loved these muffins, Renee! Thanks for the review. I so appreciate it!
I made these and they are absolutely delicious and the perfect treat! Not too sweet. Love them. Thank you EBF!
Thanks for the review. I so appreciate it! 🙂
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.
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!
Ripe Bananas can replace dates
Did you test this or are you asking if this is possible?
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!
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!
If the dates are replaced with date paste or date syrup what would be the quantity? Thank you!
I would start with 1/3 cup!
Are these muffins keto friendly?
I wish they were keto but with 20g of carbs they aren’t keto! Still super tasty 🙂
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! 🙂
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. 🙂