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Almond Flour Muffins

Almond flour muffins are soft, moist baked treats with a tender crumb and nutty flavor, made primarily from almond flour, eggs, and a touch of sweetener. They bake up golden and slightly cracked on top, with a fragrant aroma of toasted almonds and vanilla. These grain-free muffins are perfect for a cozy breakfast or snack, customizable with berries or chocolate chips for extra indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups almond flour preferably fine and blanched
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs preferably at room temperature
  • 1/4 cup honey or maple syrup adjust sweetness as desired
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil melted, for moisture and flavor
  • Optional berries or chocolate chips for mix-ins

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk or hand mixer
  • Spatula
  • Oven thermometer
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined. This creates a light, uniform dry base.
  3. In a separate bowl, crack in the eggs and beat them with a whisk or hand mixer until they’re frothy and slightly pale, about 30 seconds.
  4. Add the honey or maple syrup, vanilla extract, and melted coconut oil to the eggs. Whisk everything together until the mixture is smooth and fragrant, with a slight sheen.
  5. Pour the wet mixture into the bowl with the dry ingredients. Gently fold with a spatula until just combined—be careful not to overmix, as this keeps the muffins tender and airy.
  6. If desired, fold in berries or chocolate chips for bursts of flavor and texture.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  8. Bake in the middle of the oven for 15-20 minutes, until the tops are golden and cracked, and a toothpick inserted in the center comes out clean.
  9. Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. The tops should be lightly crisp, with a moist crumb inside.
  10. Serve the muffins warm or at room temperature, enjoying their nutty aroma and tender texture. They’re perfect with a drizzle of honey or a pat of butter.

Notes

For vegan muffins, substitute flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). To add more moisture, drizzle a little honey or maple syrup before baking. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.