Almond Flour Muffins
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Published Feb 19, 2021, Updated May 17, 2024
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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.
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!
OH MY GOODNESS! Your recipes are always amazing and this recipe was DELICIOUS! Thank you for sharing with us.
Yay!! So happy to hear you enjoyed these almond flour muffins, Paulette! Thanks so much for the review. I really appreciate the kinds words :).
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!
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
Yes make sure it’s melted. 🙂 Let me know how they turn out for you!
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!
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!
Yay! Glad these muffins were a hit, Jane! Thanks for the review 🙂
These are incredible! So moist and delicious, also love that it is sweetened with dates.
So glad you enjoyed these muffins, Tamar! Thanks for making them and coming back to leave a review 🙂
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!!!
Woo! This makes me so happy to hear, Linh! Thanks for coming back to leave a review. I really appreciate it!