Almond Flour Muffins
Healthy, moist, gluten-free almond flour muffins with simple ingredients and endless variations.
Print Pin Servings: 12 muffins
Calories: 210kcal
Cost: $6–$8 USD (approx.)
Equipment
- 12-cup muffin tin
- Paper muffin liners Or grease with coconut oil
- Mixing bowls Large size
- Whisk or mixer Hand or electric
- Measuring cups/spoons For accuracy
- Wire cooling rack
- Toothpick For doneness testing
- Ice cream scoop For even batter portioning
Ingredients
- 2 cups Almond flour Blanched and superfine
- 3 Eggs Large, room temperature
- ¼ cup Coconut oil Or melted butter
- ¼ cup Maple syrup Or honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder Gluten-free if needed
- ¼ teaspoon Sea salt
- ⅓ cup Greek yogurt Adds moisture
- 1 teaspoon Lemon zest Optional, for brightness
- ½ teaspoon Cinnamon Optional, for warmth
- ½–1 cup Mix-ins Blueberries, chocolate chips, or nuts
Instructions
- Preheat oven to 350°F and prep muffin tin.
- Whisk wet ingredients in a bowl.
- Combine dry ingredients in another bowl.
- Fold dry into wet until just combined.
- Stir in mix-ins gently.
- Rest batter for 10–15 minutes.
- Fill muffin cups ¾ full.
- Bake for 18–22 minutes.
- Cool 5 min in pan, then move to rack.
Notes
You can customize with any mix-ins you like—berries, nuts, or chocolate chips. These muffins also freeze well!
Nutrition
Serving: 60g | Calories: 210kcal | Carbohydrates: 7g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 140mg | Potassium: 110mg | Fiber: 2g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.1mg