Cooking and Serving: 27 minutes | 12 muffins
Ingredients
How to make almond flour muffins | Tips for baking the perfect almond flour muffins every time | Almond flour muffins variation suggestions
Description
Prep Time: 10 minutes | Cook Time: 17 minutes | Total Time: 27 minutes | Servings: 12 muffins
Ingredients
How to make almond flour muffins
Tips for baking the perfect almond flour muffins every time
Almond flour muffins variation suggestions
Almond flour muffins ingredient substitution suggestions
Almond flour – This recipe can be made only with finely ground, blanched
Tapioca starch/flour
Baking soda – This is the only chemical leavener in these muffins, and it
Salt – This balances the sweetness and brightens all the other flavors.
Pure maple syrup – The only added sweetener, pure maple syrup adds sweetness
Applesauce – Make sure you’re using smooth, unsweetened applesauce, since we
Virgin coconut oil – This is the kind of coconut oil that’s solid at cool
Eggs – This recipe calls for 3 eggs, which provide structure and help these
Miniature chocolate chips – I really love Enjoy Life brand miniature
2 cups (240 g) finely-ground blanched almond flour
1 cup (128 g) tapioca starch/flour
¾ teaspoon baking soda
½ teaspoon kosher salt
5 tablespoons (105 g) pure maple syrup
¼ cup (60 g) smooth applesauce, at room temperature
4 tablespoons (56 g) virgin coconut oil, melted and cooled
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
3 ounces miniature dairy-free chocolate chips
Instructions
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and.
In a large bowl, place the almond flour, tapioca starch/flour, baking soda.
and salt, and whisk to combine.
Create a well in the center of the dry ingredients and add the maple syrup,.
Add the miniature chocolate chips, and mix until evenly distributed.
Divide the batter evenly among the prepared wells of the muffin tin, and.
shake back and forth until the batter is evenly distributed in each cup.
Place in the center of the preheated oven and bake until a toothpick inserted.
in the center comes out clean (about 17 minutes).
Do not overbake, and be sure that your oven temperature is accurate or the.
muffins will burn as almond flour has that tendency.
Allow to cool very briefly before transferring the muffins to a wire rack to.
days or wrap tightly and freeze for longer storage.
Notes
* How to make almond flour muffins
* Tips for baking the perfect almond flour muffins every time
* Almond flour muffins variation suggestions
* Almond flour muffins ingredient substitution suggestions
* Bakery-Style Almond Flour Muffins Recipe
WHAT MAKES THESE ALMOND FLOUR MUFFINS SPECIAL
My kids really, really love it when I bake with almond flour. They don’t know
Paleo from Schmaleo. They just know what they like. And these almond flour
muffins keep my kids full all morning when they have them for breakfast.
My family likes that these muffins are sweet, tender and filling. I like that
they’re lightly sweet, packed with lots of healthy fats and low in simple carbs.
I consider these a true breakfast food, and they also double as a great
They are, in fact, compliant with the Paleo diet, but I find myself less and
less concerned with labels like that. I’ve tried eating every which way (low
carb, Mediterranean, Paleo, sugar-free grain-free, you name it), and I mostly
feel best when I eat mostly plants, some protein and healthy fats, like these
* Almond flour – This recipe can be made only with finely ground, blanched
almond flour. Blanched almond flour is just almond flour that is made with
almonds that have had their outer skins removed. Your almond flour must be
finely ground, and never coarsely ground almond meal, or your muffins won’t
hold together or even look much like muffins at all. I really like Honeyville
brand, Wellbee’s brand, and nuts.com sells a nice version. Just be sure it’s
finely ground and blanched.
* Tapioca starch/flour
(also known as tapioca flour) helps balance the high fat content of almond
flour, lightening the batter, and helping hold the muffins together without
* Baking soda – This is the only chemical leavener in these muffins, and it
gets activated as soon as it’s added to liquid, so work quickly to get the
muffins into the oven after you make the batter. Baking soda also helps baked
goods brown in the oven.
* Salt – This balances the sweetness and brightens all the other flavors.
* Pure maple syrup – The only added sweetener, pure maple syrup adds sweetness
and tenderness to these muffins. Plus, that caramel flavor of real maple
syrup adds real depth of flavor.
* Applesauce – Make sure you’re using smooth, unsweetened applesauce, since we
are already sweetening these almond flour muffins with maple syrup. Chunky
applesauce won’t have as much moisture as smooth, and it won’t mix into the
batter as well. If you’re using homemade applesauce, puree it well.
* Virgin coconut oil – This is the kind of coconut oil that’s solid at cool
room temperature (in warm weather, it’s usually kind of soft in the pantry).
If you’re at all concerned about coconut flavor, be sure to use a
triple-filtered kind of coconut oil, which removes any trace of coconut.
* Eggs – This recipe calls for 3 eggs, which provide structure and help these
muffins rise in the oven.
* Miniature chocolate chips – I really love Enjoy Life brand miniature
chocolate chips, since they’re dairy free and gluten free (and also free of
all top 8 allergens) and they’re also dark and rich and are never white with
the bloom that can appear on lesser quality chocolate chips.
HOW TO MAKE ALMOND FLOUR MUFFINS
This muffin recipe is made simply in one bowl ingredients, and then mixing in the wet.
1. First, place almond flour, tapioca starch, baking soda and salt in a large
mixing bowl, and whisk them together until they’re fully combined.
2. Create a well in the center of the dry ingredients with your mixing spoon to
create space for the wet ingredients. Into the well, add maple syrup, smooth
applesauce, coconut oil that has been melted and briefly cooled, and eggs.
3. Mix everything together, and you’ll have a smooth batter that’s relatively
thick but quite soft. Add miniature chips to the muffin batter, and mix
until they’re evenly distributed throughout the batter.
4. Fill the wells of a muffin tin about 3/4 of the way full with batter. I will
usually line the wells of a muffin tin, even if the tin is nonstick, since
the nonstick coating wears off unexpectedly, and muffin liners also help the
muffins to bake evenly and form a proper dome shape.
5. Bake at 325°F for about 17 minutes or until a toothpick inserted into the
center of the one of muffins toward the middle of the baking tin comes out
clean. Be careful not to bake the muffins too long, as almond flour baked
goods have a tendency to burn on the bottom when baked even a few minutes
6. Let the muffins cool briefly in the muffin tin to allow them to become more
stable before carefully lifting them from the tin and placing them on a wire
rack to cool completely. Don’t leave them in the tin for too long or they’ll
continue to bake and can still burn.
These almond flour muffins are just like the generous muffins you see in a
bakery, but way lower carb and only lightly sweet. Make them with chocolate
chips, whatever mix-in you like, or nothing at all!
almond flour muffins are just like the generous muffins you see in a bakery, but
way lower carb and only lightly sweet. Make them with chocolate chips, whatever
mix-in you like, or nothing at all!
TIPS FOR BAKING THE PERFECT ALMOND FLOUR MUFFINS EVERY TIME
MIX YOUR ALMOND FLOUR WITH TAPIOCA STARCH
Almond flour mixed with tapioca starch/flour is my current favorite mixture for
baking things like our recipe for almond flour cookies
ground, blanched almond flour is already pretty versatile in baking, and adding
tapioca absorbs some of the fat, leading to more even baking and lighter baked
AVOID USING ALMOND MEAL
Almond meal is made from coarsely ground almonds that haven’t been blanched to
remove their skins. Since it isn’t finely ground, like our almond flour, it
doesn’t blend into the tapioca starch, or into the rest of the muffin batter,
fully. It tends to make crumbly, oily baked goods.
MAKE SURE YOUR INGREDIENTS ARE AT THE RIGHT TEMPERATURE
Ingredients that clump when they’re cold, like coconut oil and even almond flour
(all that healthy fat!), won’t blend well into the other ingredients in the
batter. So make sure your applesauce, eggs, maple syrup, and any other
ingredients you store in the refrigerator come to room temperature before you
combine them into the batter, or they’ll cause ingredients that tend to clump to
do just that! If your eggs are cold, try floating them in a bowl of very warm
(not hot) water right from the tap for about 15 minutes.
BE SURE TO USE FULL SIZED MUFFIN TINS
The batter is relatively loose and thin, but the muffins rise quite a bit and
rather quickly. There’s not a lot of chemical leavener in these muffins, but
there are 3 eggs in just 12 muffins and that means a fair amount of rise, so
make sure your muffin tins aren’t on the small side.
DON’T BAKE YOUR ALMOND FLOUR MUFFINS TOO HOT
Almond flour baked goods have a tendency to burn in the oven, which is why we
bake these muffins at only 325°F. We don’t have the option of baking first at
425°F to get the muffins to rise into a nice dome like we do with our gluten
free applesauce muffins
bottoms and sides would burn. Most ovens run hot, so be sure to gauge your
oven’s temperature using a standalone oven thermometer
and adjust your oven’s
These almond flour muffins are just like the generous muffins you see in a
bakery, but way lower carb and only lightly sweet. Make them with chocolate
chips, whatever mix-in you like, or nothing at all!
almond flour muffins are just like the generous muffins you see in a bakery, but
way lower carb and only lightly sweet. Make them with chocolate chips, whatever
mix-in you like, or nothing at all!
ALMOND FLOUR MUFFINS VARIATION SUGGESTIONS
You can leave out the chocolate chips, or swap them for another mix-in, like
chopped nuts or dried fruit. Just be careful not to mix in anything with too
much moisture as that will change the entire balance.
If you’d like to add some warm spices to your almond flour muffins, try adding 1
teaspoon of ground cinnamon to the batter, and then a mixture of cinnamon-sugar
to the tops of the muffins before baking. I’d probably leave out the chocolate
chips entirely in that case.
These almond flour muffins are just like the generous muffins you see in a
bakery, but way lower carb and only lightly sweet. Make them with chocolate
chips, whatever mix-in you like, or nothing at all!
almond flour muffins are just like the generous muffins you see in a bakery, but
way lower carb and only lightly sweet. Make them with chocolate chips, whatever
mix-in you like, or nothing at all!
Can I freeze these almond flour muffins?
Yes, these almond flour muffins freeze quite well. Just wrap them tightly in
freezer-safe wrap, or place them in an air tight freezer safe container with a
tight-fitting lid. They won’t freeze solid, and you can defrost them on the
counter overnight or in the microwave quickly on low power.
Are these almond flour muffins Paleo?
Yes, these almond flour muffins, made without grains, dairy, or refined sugars,
are appropriate to eat on a Paleo diet.
Can I make miniature muffins with this almond flour muffins recipe?
You can try to make 24 mini muffins in a light-colored muffin tin with this same
recipe. I would make sure the wells are full-sized, and really watch the baking
time because they’re even more likely to burn than the full-sized muffins.
Why are my muffins grainy?
If you baked your muffins with almond meal instead of almond flour, they’ll have
a cornmeal-like texture, since almond meal is coarsely ground, and made of
almonds that haven’t had their skins removed. It isn’t appropriate for these
Why did my muffins burn on the bottom?
Almond flour tends to burn at oven temperatures above 350°F, which is why we
bake these muffins at 325°F. If your oven runs hot, as many ovens do, you
probably baked your muffins at a higher temperature. Try using a standalone oven
thermometer, which usually costs less than $10, and replacing it often as ovens
drift out of calibration easily.
These almond flour muffins are just like the generous muffins you see in a
bakery, but way lower carb and only lightly sweet. Make them with chocolate
chips, whatever mix-in you like, or nothing at all!
almond flour muffins are just like the generous muffins you see in a bakery, but
way lower carb and only lightly sweet. Make them with chocolate chips, whatever
mix-in you like, or nothing at all!
ALMOND FLOUR MUFFINS INGREDIENT SUBSTITUTION SUGGESTIONS
Since these muffins are already compliant with the Paleo diet, they’re gluten
free, grain free and dairy-free. Here are a few words about the other possible
ingredients you might like to substitute in this recipe. Please keep in mind
that these are my educated guesses, but I haven’t tried these substitutions so
you’ll have to experiment!
CAN YOU MAKE THESE ALMOND FLOUR MUFFINS EGG-FREE?
Since this recipe has 3 whole eggs, it’s more difficult to replace them with a
substitute. Generally, my go-to egg substitute is a “chia egg” (1 tablespoon
ground chia seeds + 1 tablespoon of lukewarm water, mixed and allowed to gel),
but I’m not really sure it would work in this recipe. I do not recommend Ener-G
ALMOND FLOUR MUFFINS WITHOUT COCONUT OIL
If you’d like to replace the virgin coconut oil, I recommend trying Spectrum
brand nonhydrogenated vegetable shortening. I do not recommend Earth Balance
buttery sticks in this recipe, as they have way more moisture.
ALMOND FLOUR MUFFINS WITHOUT APPLESAUCE
These muffins do not taste at all like applesauce, as it’s a relatively neutral
flavor in baking. If you can’t have it, you can try replacing it with mashed
bananas, but the end result will taste like bananas. You’d probably be better
off with our almond flour banana muffins
ALMOND FLOUR MUFFINS WITHOUT ALMOND FLOUR
If you can’t have almonds, you can try finely ground cashew flour or even finely
ground blanched hazelnut flour. It should work great. To avoid nuts and nut
flours entirely, but still go grain-free, I recommend trying my Paleo Blueberry
they’re made entirely with coconut flour. If you’d like to try sunflower seed
flour, feel free to experiment, but know that the baking soda in the recipe can
react with the chlorophyll in the sunflower seeds and turn your muffins green!
CAN YOU MAKE ALMOND FLOUR MUFFINS WITHOUT TAPIOCA FLOUR/STARCH?
Generally, tapioca starch has no proper substitute as it’s unique in its
behavior in baking (in all the best ways). But I have a sneaking suspicion
(read: I have not tried this!) that arrowroot might work in its place here. You
might also try superfine glutinous rice flour, also known as sweet white rice
ALMOND FLOUR MUFFINS WITHOUT MAPLE SYRUP
Maple syrup is considerably thinner and less viscous than honey, so I don’t
recommend using honey in its place here. But I bet agave syrup would work just
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BAKERY-STYLE ALMOND FLOUR MUFFINS
Prep Time: 10 minutes mins
Cook Time: 17 minutes mins
These big, beautiful almond flour muffins are the perfect buttery-tasting,
nutty, and tender grain free muffin that you’re searching for. Sweetened only
with pure maple syrup and natural applesauce.
* 2 cups (240 g) finely-ground blanched almond flour
* 1 cup (128 g) tapioca starch/flour
* ¾ teaspoon baking soda
* ½ teaspoon kosher salt
* 5 tablespoons (105 g) pure maple syrup
* ¼ cup (60 g) smooth applesauce, at room temperature
* 4 tablespoons (56 g) virgin coconut oil, melted and cooled
* 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
* 3 ounces miniature dairy-free chocolate chips
* Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and
* In a large bowl, place the almond flour, tapioca starch/flour, baking soda
and salt, and whisk to combine.
* Create a well in the center of the dry ingredients and add the maple syrup,
applesauce, coconut oil, and eggs, and mix until well-combined. The batter
will be thick but smooth.
* Add the miniature chocolate chips, and mix until evenly distributed
throughout the batter.
* Divide the batter evenly among the prepared wells of the muffin tin, and
shake back and forth until the batter is evenly distributed in each cup.
* Place in the center of the preheated oven and bake until a toothpick inserted
in the center comes out clean (about 17 minutes).
* Do not overbake, and be sure that your oven temperature is accurate or the
muffins will burn as almond flour has that tendency.
* Allow to cool very briefly before transferring the muffins to a wire rack to
cool completely. Serve immediately or store covered at room temperature for 2
days or wrap tightly and freeze for longer storage.
Originally published on the blog in 2013. In 2018, all photos and video new,
recipe updated to replace some of the fat, reduce the sugar and replace the
coconut flour. In 2023, new text resources added.
Nutrition information is per muffin, and is approximate and should not be relied
Cholesterol: 41mg | Sodium: 182mg | Potassium: 80mg | Fiber: 3g | Sugar: 9g |
Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
These almond flour muffins are just like the generous muffins you see in a
bakery, but way lower carb and only lightly sweet. Make them with chocolate
chips, whatever mix-in you like, or nothing at all!
almond flour muffins are just like the generous muffins you see in a bakery, but
way lower carb and only lightly sweet. Make them with chocolate chips, whatever
mix-in you like, or nothing at all!