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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!
Table of Contents
- What makes these almond flour muffins special
- Notes on almond flour muffins ingredients
- How to make almond flour muffins
- Tips for baking the perfect almond flour muffins every time
- Almond flour muffins variation suggestions
- FAQs
- 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 afternoon gf snack.
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 grain free muffins.
Notes on almond flour muffins ingredients
- 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 – Tapioca starch (also known as tapioca flour) helps balance the high fat content of almond flour, lightening the batter, and helping hold the muffins together without being too crumbly.
- 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 by whisking together the dry ingredients, and then mixing in the wet.
- First, place almond flour, tapioca starch, baking soda and salt in a large mixing bowl, and whisk them together until they’re fully combined.
- 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.
- 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.
- 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.
- 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 too long.
- 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.
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. Finely 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 goods in general.
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, or the 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 dial accordingly.
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.
FAQs
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.
Yes, these almond flour muffins, made without grains, dairy, or refined sugars, are appropriate to eat on a Paleo diet.
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.
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 muffins.
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.
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 egg replacer.
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 recipe!
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 Muffins, as 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 flour.
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 fine.
Bakery-Style Almond Flour Muffins
Ingredients
- 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 set it aside.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making these for years, exactly as written plus a sprinkle of sugar in the raw on top, and I’m asked for the recipe every time I bring them somewhere! A family favorite & crowd pleaser!
That’s great to hear, Abigail!
Perfect! My 6yo can be a picky eater in the morning, but will always say yes to a chocolate-chip muffin. He LOVES these, and now I have a yummy, healthy, and easy-to-make breakfast treat that the whole family can feel good about eating! Thank you!!
I would love to try your recipe, but I need sugar-free recipes. Could I substitute stevia for the maple syrup?
I’m afraid I don’t recommend that, no. Lankato brand alternative sugars make a maple syrup alternative that you might be able to use, but it will likely produce drier muffins. I can’t promise results, but you’re welcome to experiment on your own!
Just took these out of the oven. I had enough self control to wait until they cooled. These muffins are delicious! I thought they might be too sweet with maple syrup, but not at all. The texture and sweetness are just right. Thanks Nicole, for another great recipe.
The maple syrup is less sweet than honey, and adds some really nice depth of flavor. I’m so glad you’re enjoying them, Cheryl!
These are great! I used arrowroot in place of the tapioca. I was out of plain apple sauce so I subbed my homemade apple butter. It added a bit more sweetness and fall spice flavor. Texture and rise are great. Thank you for the recipe!
I’m glad to hear all your substitutions worked out, Chris!
These muffins are awesome
Thank you, Florence!