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Almond Flour Muffins

Incredibly delicious, light, fluffy, and wonderfully wholesome almond flour muffins, perfect for a quick breakfast or a delightful afternoon pick-me-up. Naturally gluten-free and easy to make.
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Prep Time 15 minutes
Cook Time 22 minutes
Servings 12 muffins

Equipment

  • Muffin tin lined with paper liners or greased
  • Large bowl
  • Separate bowl
  • Whisk
  • toothpick
  • Wire rack

Ingredients
  

Main ingredients

  • 3.25 cups Blanched Almond Flour Make sure it's blanched for the smoothest result.
  • 2 teaspoons Baking Powder Our little leavening magic maker, helping these muffins get nice and puffy.
  • 0.25 teaspoon Sea Salt Just a pinch to balance out all the sweet flavors.
  • 4 large Eggs at room temperature
  • 0.67 cup Maple Syrup For a natural sweetness that’s oh-so-delicious.
  • 6 tablespoons Unsalted Butter melted (or coconut oil)
  • 0.33 cup Milk of choice at room temperature
  • 0.5 tablespoon Vanilla Extract The classic flavor booster that makes everything taste like home.
  • 0.25 cup Sliced Almonds optional

Instructions
 

  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
  • In a large bowl, whisk together almond flour, baking powder, and sea salt.
    3.25 cups Blanched Almond Flour
  • In a separate bowl, whisk together eggs, maple syrup, melted butter (or coconut oil), milk, and vanilla extract until smooth.
    3.25 cups Blanched Almond Flour
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
  • Gently fold in sliced almonds if using.
    3.25 cups Blanched Almond Flour
  • Spoon batter evenly into the prepared muffin cups, filling each about two-thirds full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are naturally gluten-free. For a vegan option, swap butter for coconut oil and use plant-based milk, but note that they will not be fully vegan due to the eggs unless an egg replacer is used. To prevent sinking, ensure baking powder is fresh, don't overmix, and don't open the oven door too early. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.