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Annie Graves

Gluten-Free Almond Flour Muffins

Try these Gluten-Free Almond Flour Muffins! Moist, fluffy, and naturally gluten-free, these muffins are perfect for breakfast or as a healthy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

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.

Method
 

Preheat the Oven
  1. 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
  1. In a large bowl, whisk together the almond flour, baking soda, and salt.
Combine the Wet Ingredients
  1. 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
  1. Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
  2. If using any optional mix-ins like berries or chocolate chips, gently fold them into the batter.
Fill the Muffin Tin
  1. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the Muffins
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
  2. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve
  1. 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.