If you’re in the mood for a delicious and naturally gluten-free treat, these Gluten-Free Almond Flour Muffins are the perfect choice. Made with almond flour, these muffins are not only moist and fluffy but also packed with protein and healthy fats. Whether you’re enjoying them for breakfast, a snack, or dessert, they’re easy to make and customizable with your favorite mix-ins.
Ready to bake up some deliciousness? Let’s get started!
Gluten-Free Almond Flour Muffins
Ingredients
For the Muffins
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil melted (or olive oil)
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar for extra rise
Optional Mix-Ins
- 1/2 cup blueberries raspberries, or chopped strawberries
- 1/4 cup chocolate chips or chopped nuts
- 1 tbsp poppy seeds for added texture
Substitutions
- Vegan: Use flax eggs 1 tbsp flaxseed meal + 3 tbsp water per egg and maple syrup instead of honey.
- Low-Sugar: Reduce the honey or maple syrup and use a sugar substitute like monk fruit or stevia.
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.
Mix the Dry Ingredients
- In a large bowl, whisk together the almond flour, baking soda, and salt.
Combine the Wet Ingredients
- In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and apple cider vinegar until smooth and well combined.
Mix the Batter
- Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
- If using any optional mix-ins like berries or chocolate chips, gently fold them into the batter.
Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the Muffins
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve
- Enjoy your Gluten-Free Almond Flour Muffins warm or at room temperature with a drizzle of honey or a spread of nut butter.
Notes
Nutritional Information (Per Muffin):
- Calories: 200-220
- Carbohydrates: 10g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 3g
- Sodium: 120mg
- Fiber: 3g
- Sugar: 7g
Notes/Advice:
- Additions/Subtractions:
- For extra moisture, you can add 1/4 cup of applesauce or mashed banana to the batter.
- Adjust the sweetness to your liking by adding more or less honey or maple syrup.
- For a nut-free version, use coconut flour or a gluten-free flour blend, but note that you may need to adjust the liquid ratio.
Variations:
- Lemon Poppy Seed Muffins: Add 1 tbsp poppy seeds and 1 tbsp lemon zest for a zesty, refreshing twist.
- Chocolate Almond Muffins: Stir in 1/4 cup of cocoa powder and top the muffins with chocolate chips for a decadent treat.
- Banana Almond Muffins: Replace 1/4 cup of the coconut oil with 1/2 mashed ripe banana for a hint of banana flavor.
Suggestions:
- Serving Ideas: These muffins are perfect for breakfast, paired with a cup of coffee or tea. They also make a great on-the-go snack or a healthy dessert option. Try spreading a little almond butter or cream cheese on top for extra flavor.
- Make It Ahead: You can bake these muffins ahead of time and store them in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They also freeze well for up to 3 months.
- Storage Tips: To keep the muffins fresh, store them in an airtight container. If freezing, thaw them overnight in the fridge and reheat in the microwave or oven before serving.
Final Thoughts:
And there you have it—Gluten-Free Almond Flour Muffins that are moist, fluffy, and delicious! These muffins are naturally gluten-free and packed with protein, making them a perfect healthy treat. Whether you’re enjoying them for breakfast, snack time, or dessert, they’re easy to make and customizable with your favorite flavors. So grab your almond flour, preheat that oven, and enjoy these tasty muffins!
