These Almond Flour Muffins are easy 1-bowl healthy muffins with a moist almond flavor and crunchy toasted almonds on top. They are naturally gluten-free but also egg-free and dairy-free, perfect as a healthy snack or breakfast.
Why You’ll Love This Recipe
These muffins are delicious, but they have so many reasons why they are among my favorite recipes.
- Naturally Gluten-Free – Made with almond flour, these muffins are perfect for gluten-sensitive individuals or those on a gluten-free diet.
- Egg-Free & Dairy-Free – Flax meal replaces eggs, making these suitable for a plant-based diet.
- Low Sugar – Lightly sweetened with maple syrup, with an option to increase sweetness to your preference.
- Customizable Texture – Firm up the muffins in the fridge for a sturdier texture or enjoy them soft and warm.
- Quick & Simple – One bowl, minimal ingredients, and ready in under an hour!
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few ingredients to make these muffins.
- Almond Flour – This makes a moist, nutty base for the muffins. Almond meal can also be used but may result in a darker, grainier texture.
- Tapioca Flour – This acts as a binder and helps achieve the right texture. Cornstarch or arrowroot powder can be substituted in equal amounts.
- Almond Milk – You can use any plant-based milk you like, but I strongly recommend using unsweetened milk to reach the perfect sweetness. It needs to be at room temperature to avoid solidifying the coconut oil.
- Flax Meal – A key egg replacement that adds fiber and structure. Ground chia seeds can be used, but the muffins may have a greyish tint.
- Maple Syrup – It’s a natural unrefined sweetener. Agave syrup or coconut nectar can be used instead.
- Coconut Oil – This helps bind and firm up the muffins as they cool. Do not replace it with other oils or purees, as the texture may be compromised.
How to Make Almond Flour Muffins
Let me share how to make these muffins in a few pictures.
Pour all the dry muffin ingredients into a large mixing bowl.
Mix them and pour the liquid ingredients on the top.
Stir the batter with a silicone spatula until just combined.
Scoop the batter with an ice cream scoop and place it into a muffin tray lined with cups.
Press some sliced almonds on the top and bake them for 30 minutes at 350 °F (180 °C).
Let them cool down for a few minutes on a wire rack.
Carine’s Tips
I have a few more tips for you to make the best muffins possible.
- Room Temperature Ingredients: Ensure the almond milk and melted coconut oil are at room temperature to avoid lumps in the batter.
- Mix Carefully: Stir just until combined to prevent overmixing, which can lead to dense muffins.
- Even Filling: Fill the muffin liners evenly to ensure uniform baking.
- Cool Completely: These muffins firm up as they cool. Allow them to cool for at least 2 hours, or refrigerate for a firmer texture.
- Avoid Overloading Add-Ins: If adding berries or other mix-ins, limit them to ½ cup to avoid excess moisture that can make the muffins fragile.
Customization Ideas
These muffins are delicious and you can add some additional toppings. Though try to keep the substitutions to a minimum – don’t swap more than one ingredient!
- Sweetness: For sweeter muffins, add ½ cup of coconut sugar or unrefined cane sugar.
- Toppings: Sprinkle chopped nuts, seeds, or shredded coconut on top for added crunch.
- Flavor Variations: Add a pinch of nutmeg, cardamom, or orange zest for a unique twist.
- Chocolate Chips: Stir in ¼ cup of dark chocolate chips for a decadent treat. I don’t recommend adding berries to this recipe as it tends to mess with the batter too much.
More Almond Flour Muffin Recipes
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Almond Flour Muffins
These Almond Flour Muffins are easy 1-bowl healthy muffins with a moist almond flavor and crunchy toasted almonds on top. They are naturally gluten-free but also egg-free and dairy-free, perfect as a healthy snack or breakfast.
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Servings: 12 muffins
Calories: 291.2 kcal
Ingredients
- 3 cups Almond Flour - (note 1)
- ½ cup Tapioca Flour - (note 2)
- 3 tablespoons Flaxmeal - (note 3)
- 3 teaspoons Baking Powder
- ⅓ cup Maple Syrup - (note 4)
- ⅓ cup Melted Coconut Oil - (note 5)
- ¾ cup Almond Milk - at room temperature (note 6)
- 2 teaspoons Vanilla Extract
For sweeter muffins
- ½ cup Unrefined Cane Sugar - (note 7)
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with muffin paper liners. Spray oil into each paper liner. Set aside.
- In a large mixing bowl, whisk the dry ingredients: almond flour, tapioca flour, flaxseed meal, baking powder, and sugar for sweeter muffins. This recipe is very lightly sweet and low in sugar if you don't add the extra unrefined cane sugar. If you like sweet muffins, add the sugar now.
- Whisk all the dry ingredients until they are consistently combined.
- Add the liquid ingredients: almond milk (at room temperature, not cold), maple syrup, vanilla extract, and melted coconut oil.
- Stir with a rubber spatula until it forms a thick muffin batter.
- Fill each muffin paper liner evenly with the muffin batter then lightly press sliced almonds on top of the muffins.
- Bake the muffins for 30 minutes at 350 °F (180 °C) until golden brown on top and a toothpick inserted in the center comes out with barely any crumb.
- Let the bread cool down at room temperature for 5 minutes on the muffin pan, then on a cooling rack for 2 hours before eating. The muffins firm up as they cool down, for a firmer texture, place them for 2 hours in the fridge.
Notes
Note 1: Almond meal works as well but the muffins will be a bit more fragile, their color will be darker, and their texture a bit grainy.
Note 2: You can replace the tapioca flour with the same amount of cornstarch (cornflower in the UK) or arrowroot flour.
Note 3: You can replace flaxseed meal with ground chia seeds but the color of the muffins will turn greyish.
Note 4: Any liquid sweetener can be used like agave syrup or coconut nectar.
Note 5: I don’t recommend any other oil. Coconut oil firms up the muffins as they cool down. The recipe will not work oil-free. So do not swap the oil for something else like fruit or veggie puree.
Note 6: Any milk can be used but make sure you use milk at room temperature. If it’s cold from the fridge, it solidifies the coconut oil in the muffin batter and forms lumps.
Note 7: I like demerara sugar or simply brown sugar.
Storage: You can store the muffins in a sealed box in the fridge for up to 4 days. They can be frozen for up to 1 month.
Nutrition
Serving: 1muffin | Calories: 291.2kcal | Carbohydrates: 25.6g | Protein: 6.3g | Fat: 20.8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.6g | Sodium: 127.7mg | Potassium: 39.3mg | Fiber: 3.5g | Sugar: 14.8g | Vitamin C: 0.01mg | Calcium: 150.7mg | Iron: 1.3mg | Magnesium: 9.1mg | Phosphorus: 33.8mg | Zinc: 0.1mg
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