34+ Delicious Gluten Free Almond Flour Muffin Recipes for Every Taste

If you’ve been searching for delicious gluten-free baking options, almond flour muffins are a must-try.

Almond flour, made from finely ground almonds, adds a rich, nutty flavor and a moist texture to baked goods—making it an ideal substitute for traditional flour in gluten-free recipes.

Whether you’re on a gluten-free diet or just looking for healthier alternatives, these 34+ almond flour muffin recipes offer a variety of flavors to suit every taste.

From fruity to chocolatey, savory to sweet, these muffins are perfect for breakfast, snacks, or even dessert!

Get ready to enjoy muffins that are both satisfying and nutritious, without the gluten.

34+ Delicious Gluten Free Almond Flour Muffin Recipes for Every Taste

With these 34+ gluten-free almond flour muffin recipes, you can indulge in mouthwatering treats that are not only gluten-free but also packed with flavor and nutrients.

Whether you prefer sweet muffins bursting with berries or savory options with herbs and cheese, almond flour offers endless possibilities for delicious baked goods.

These recipes are perfect for anyone looking to enjoy a healthier alternative without compromising on taste.

So, gather your ingredients and start baking today—your taste buds (and tummy) will thank you!

Almond Flour Banana Muffins

These Almond Flour Banana Muffins are soft, fluffy, and naturally sweetened with ripe bananas. Perfect for a quick breakfast or a healthy snack, these muffins are gluten-free, low-carb, and packed with nutrients. The use of almond flour provides a moist texture that pairs wonderfully with the sweetness of bananas. You can also add chocolate chips or nuts for an extra burst of flavor.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Mix until well combined.
4. In a separate bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and stir until fully incorporated.
6. Pour the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

These banana muffins are incredibly soft, moist, and full of natural sweetness. Almond flour adds a nutty flavor and rich texture that makes these muffins a delicious and satisfying gluten-free option. With the perfect balance of sweet and savory, they are ideal for breakfast, lunchboxes, or as an afternoon treat. You can also store them in an airtight container for up to 4-5 days, or freeze them for longer storage.

Almond Flour Blueberry Muffins

Packed with fresh blueberries, these Almond Flour Blueberry Muffins are light, fluffy, and bursting with flavor. They’re gluten-free, dairy-free, and make for a great breakfast or snack. The almond flour creates a delicate crumb while the blueberries bring natural sweetness and antioxidants. These muffins are easy to make and a perfect way to enjoy seasonal fruits.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh or frozen blueberries (tossed in a tablespoon of almond flour to prevent sinking)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, maple syrup, almond milk, and vanilla extract together.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the blueberries that have been coated in almond flour.
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

These almond flour blueberry muffins are soft with a perfect balance of sweetness and tangy fruit. The almond flour not only makes them gluten-free but also adds a subtle nutty flavor that pairs beautifully with the blueberries. They are an excellent choice for anyone looking for a delicious yet healthy snack that doesn’t compromise on taste or texture. These muffins can be stored at room temperature for up to 3-4 days or frozen for longer enjoyment.

Almond Flour Pumpkin Spice Muffins

These Almond Flour Pumpkin Spice Muffins are a cozy, comforting treat perfect for autumn or anytime you crave something warm and fragrant. The natural sweetness of pumpkin combines with almond flour to create moist, flavorful muffins. With spices like cinnamon, nutmeg, and cloves, they offer the full fall experience while being gluten-free and nutritious.

Ingredients:

• 2 cups almond flour
• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until well mixed.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

These muffins are wonderfully spiced and incredibly moist, with the almond flour providing a tender, nutty base. The combination of pumpkin and warm spices offers the perfect balance of flavors that are both comforting and satisfying. They’re an ideal gluten-free treat for pumpkin lovers and can be enjoyed with a cup of tea or coffee. Store these muffins in an airtight container for up to 4 days, or freeze them for later enjoyment.

Almond Flour Apple Cinnamon Muffins

These Almond Flour Apple Cinnamon Muffins are a warm, wholesome treat perfect for fall or any time you want a delicious, gluten-free snack. With the natural sweetness of apples and the comforting aroma of cinnamon, these muffins are light, fluffy, and full of flavor. The almond flour creates a soft and moist crumb, while the apples provide a satisfying texture and a touch of fruitiness.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 apple, peeled and chopped into small pieces

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, applesauce, honey (or maple syrup), and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until well incorporated.
5. Gently fold in the chopped apples.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

These apple cinnamon muffins are a perfect blend of sweet, spiced flavors. The combination of almond flour and apples results in a super moist muffin with a tender crumb, making them ideal for any occasion. Whether you’re enjoying them for breakfast, as a snack, or as a dessert, they are guaranteed to satisfy your taste buds. These muffins can be kept for a few days in an airtight container or frozen for later use.

Almond Flour Lemon Poppy Seed Muffins

These Almond Flour Lemon Poppy Seed Muffins are light, airy, and bursting with fresh lemon flavor. The addition of poppy seeds adds a delightful crunch, while the almond flour ensures the muffins remain gluten-free and moist. This bright and zesty treat is perfect for spring and makes for a refreshing snack or breakfast.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk the eggs, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

These muffins are light, zesty, and perfect for anyone craving a bright citrus flavor. The almond flour makes them incredibly soft and moist, while the poppy seeds add a unique texture. These lemon poppy seed muffins are a refreshing and gluten-free treat that’s perfect for breakfast or an afternoon snack. Store them in an airtight container for up to 4 days, or freeze them for longer storage.

Almond Flour Chocolate Chip Muffins

If you’re craving a sweet, indulgent treat, these Almond Flour Chocolate Chip Muffins are the answer. Made with gluten-free almond flour and sweetened with honey or maple syrup, they offer a healthier alternative to traditional muffins without sacrificing flavor. The chocolate chips provide just the right amount of sweetness, making these muffins the perfect snack or dessert.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (or your choice of chocolate chips)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

These chocolate chip muffins are incredibly moist and decadent. The almond flour gives them a satisfying texture, while the dark chocolate chips provide a rich, indulgent flavor. Whether you’re serving them as a treat for yourself or sharing with others, these muffins are sure to be a crowd-pleaser. They can be stored in an airtight container for up to 4-5 days or frozen for later enjoyment.

Almond Flour Zucchini Muffins

These Almond Flour Zucchini Muffins are a delicious way to sneak in some veggies while enjoying a moist, flavorful muffin. The zucchini adds moisture and a subtle sweetness, and the almond flour provides a rich, nutty flavor. These muffins are perfect for breakfast or a snack, and they’re naturally gluten-free, low-carb, and healthy.

Ingredients:

• 2 cups almond flour
• 1 medium zucchini, grated (about 1 cup)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Stir in the grated zucchini and mix until well combined.
5. Add the wet ingredients to the dry ingredients and stir until incorporated.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These zucchini muffins are incredibly moist and flavorful. The zucchini provides a subtle, refreshing taste, while the almond flour ensures a soft, fluffy texture. These muffins are great for breakfast, lunchboxes, or as a healthy snack. Store them in an airtight container for up to 4-5 days or freeze them for later use.

Almond Flour Carrot Cake Muffins

These Almond Flour Carrot Cake Muffins are packed with warm spices, grated carrots, and a tender crumb. They have all the flavors of carrot cake, but in muffin form, making them an easy and gluten-free treat. The almond flour provides a moist texture, while the cinnamon and nutmeg add warmth and comfort. These muffins are perfect for any occasion, from a snack to a dessert.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1 cup grated carrots
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Stir in the grated carrots and mix until well combined.
5. Add the wet ingredients to the dry ingredients and stir until incorporated. Fold in the walnuts or pecans if using.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

These carrot cake muffins are a delightful combination of warm spices and sweet carrots. Almond flour adds a rich, nutty texture, while the addition of walnuts or pecans (if desired) gives them extra crunch. These muffins are ideal for any occasion and make a wonderful gluten-free dessert or snack. They can be stored in an airtight container for up to 4-5 days, or frozen for later.

Almond Flour Strawberry Muffins

These Almond Flour Strawberry Muffins are sweet, fluffy, and full of fresh strawberry goodness. The almond flour creates a soft and moist texture, while the strawberries burst with natural sweetness. These gluten-free muffins are perfect for spring or summer and make for a great snack or breakfast.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh strawberries, chopped (tossed in a tablespoon of almond flour to prevent sinking)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chopped strawberries that have been coated in almond flour.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These strawberry muffins are incredibly flavorful, with the sweetness of fresh strawberries coming through in every bite. Almond flour makes them soft and moist, creating a perfect balance of texture and flavor. They are ideal for breakfast or as an afternoon snack, and they can be stored in an airtight container for up to 3-4 days, or frozen for longer storage.

Almond Flour Coconut Muffins

These Almond Flour Coconut Muffins are a tropical delight, combining the richness of almond flour with the sweetness of coconut. Whether you enjoy them for breakfast or as a snack, these muffins are light, fluffy, and satisfying. The coconut adds a bit of crunch and a natural sweetness, making them a gluten-free treat that’s both flavorful and nutritious.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut milk (or any dairy-free milk)
• 1/2 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk the eggs, honey (or maple syrup), coconut milk, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until fully incorporated.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

These coconut muffins are subtly sweet with the perfect amount of coconut flavor. The almond flour gives them a delicate, moist crumb, while the shredded coconut adds a delightful texture. These muffins are perfect for anyone who loves coconut and can be stored in an airtight container for up to 4-5 days, or frozen for later enjoyment.

Almond Flour Cherry Muffins

These Almond Flour Cherry Muffins are a delightful, gluten-free treat filled with the juicy sweetness of cherries. The almond flour gives them a soft and tender crumb, while the cherries provide bursts of fresh flavor. Perfect for summer or any time you want a fruity snack, these muffins are easy to make and even easier to enjoy.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh or frozen cherries, pitted and chopped (tossed in a tablespoon of almond flour to prevent sinking)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped cherries that have been coated in almond flour.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These cherry muffins are bursting with fruity flavor and are a treat for anyone who loves fresh fruit in their baked goods. The almond flour keeps them moist and soft, while the cherries add a juicy sweetness that complements the nutty base. Enjoy them as a snack, dessert, or breakfast! They can be stored in an airtight container for up to 3-4 days or frozen for longer shelf life.

Almond Flour Pear Spice Muffins

These Almond Flour Pear Spice Muffins are a deliciously spiced, gluten-free treat that highlights the natural sweetness of pears. The almond flour creates a rich, moist base, and the warm spices—such as cinnamon, ginger, and cloves—make these muffins a cozy, comforting snack for any time of year. They are naturally sweetened with pears and honey for a healthier option.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/2 cup pears, peeled and grated (about 1 medium pear)
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. In another bowl, whisk the eggs, grated pear, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until fully mixed.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These pear spice muffins offer a lovely balance of warm spices and the natural sweetness of pears. Almond flour ensures that the muffins are soft and moist, making them a perfect treat for any occasion. Store them in an airtight container for up to 3-4 days, or freeze them for longer storage.

Almond Flour Mocha Muffins

For chocolate and coffee lovers, these Almond Flour Mocha Muffins are the perfect gluten-free treat. The combination of rich cocoa powder and freshly brewed coffee delivers a deep, indulgent flavor that pairs beautifully with the nutty almond flour. These muffins are perfect for a morning pick-me-up or as an afternoon snack.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup brewed coffee, cooled
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), brewed coffee, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. If using, fold in the chocolate chips.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These mocha muffins are a rich, chocolatey treat with a hint of coffee flavor. The almond flour makes them soft and moist, while the chocolate chips add extra indulgence. They’re perfect for those who enjoy a coffee-flavored dessert or snack. Store these muffins in an airtight container for up to 4-5 days, or freeze them for later use.

Almond Flour Orange Almond Muffins

These Almond Flour Orange Almond Muffins are bright, zesty, and full of flavor. With the tang of fresh orange juice and zest and the nutty richness of almonds, these muffins make for a perfect snack or breakfast. The almond flour keeps them gluten-free and moist, while the orange adds a refreshing citrus twist.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), orange juice, orange zest, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until fully mixed.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Sprinkle sliced almonds on top of each muffin (if using).
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These muffins are fresh, citrusy, and full of nutty almond flavor. The combination of almond flour and fresh orange juice creates a moist, light muffin that’s perfect for breakfast or as a snack. They can be stored in an airtight container for up to 4-5 days or frozen for longer storage.

Almond Flour Carrot Cake Muffins

These Almond Flour Carrot Cake Muffins bring all the flavors of a classic carrot cake in a convenient, gluten-free muffin form. With cinnamon, nutmeg, and sweet grated carrots, they are warm and comforting. The almond flour gives them a light yet satisfying texture, making them a great treat for any time of day.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Add the grated carrots and mix well.
5. Combine the wet and dry ingredients and stir until fully incorporated.
6. If using, fold in the chopped walnuts or raisins.
7. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These carrot cake muffins are full of warm spices and the natural sweetness of carrots. The almond flour keeps them moist and tender, making them a healthier version of the traditional carrot cake. They are perfect for a morning breakfast, an afternoon snack, or even dessert. They store well in an airtight container for 3-4 days or can be frozen for later.

Almond Flour Banana Nut Muffins

Almond Flour Banana Nut Muffins are the ideal combination of sweet, moist bananas and crunchy nuts, all wrapped in a gluten-free muffin. Perfect for breakfast or a snack, these muffins use ripe bananas for natural sweetness and almond flour for a moist texture that will leave you craving more.

Ingredients:

• 2 cups almond flour
• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, mash the bananas and then whisk in the eggs, honey (or maple syrup), and vanilla extract.
4. Combine the wet and dry ingredients, stirring until fully mixed.
5. Gently fold in the chopped nuts.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These banana nut muffins are naturally sweet, with a perfect balance of banana flavor and a nutty crunch. The almond flour keeps them moist, while the bananas add natural sweetness. They are great as a grab-and-go breakfast or a mid-day snack. Store them in an airtight container for up to 3-4 days or freeze them for longer storage.

Almond Flour Lemon Poppy Seed Muffins

Almond Flour Lemon Poppy Seed Muffins offer a refreshing, citrusy kick with a light and fluffy texture. The combination of lemon zest and juice, along with the crunch of poppy seeds, makes these gluten-free muffins the perfect balance of flavors for a delightful breakfast or snack.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk the eggs, honey (or maple syrup), lemon juice, lemon zest, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until fully incorporated.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These lemon poppy seed muffins are bright, zesty, and full of flavor. The almond flour provides a tender, moist texture, while the poppy seeds add a delightful crunch. They are perfect for breakfast or an afternoon pick-me-up. They can be stored in an airtight container for up to 3-4 days or frozen for later enjoyment.

Almond Flour Maple Pecan Muffins

Almond Flour Maple Pecan Muffins are a warm and comforting treat with a rich, nutty flavor. The maple syrup brings natural sweetness to the muffins, while the toasted pecans add a delightful crunch. These muffins are gluten-free, soft, and flavorful, perfect for any time of day.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup toasted pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until fully mixed.
5. Gently fold in the toasted pecans.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These maple pecan muffins are sweet, nutty, and full of warmth. The almond flour provides a soft, moist texture, while the toasted pecans add crunch and flavor. They’re great as a breakfast treat or a mid-afternoon snack. Store them in an airtight container for up to 4-5 days or freeze them for longer storage.

Almond Flour Chocolate Coconut Muffins

Almond Flour Chocolate Coconut Muffins are an indulgent, gluten-free treat with a delicious chocolate flavor balanced by the sweetness of coconut. The almond flour ensures a tender crumb, while the shredded coconut and cocoa powder add depth and texture. These muffins are perfect for satisfying your sweet tooth in a healthier way.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened cocoa powder
• 1/4 cup shredded unsweetened coconut
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, salt, and shredded coconut.
3. In another bowl, whisk the eggs, honey (or maple syrup), and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until fully incorporated.
5. If using, fold in the dark chocolate chips.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These chocolate coconut muffins are decadent and full of flavor. The almond flour keeps them soft and moist, while the shredded coconut and dark chocolate chips make them a satisfying treat. They can be stored in an airtight container for up to 4-5 days or frozen for longer storage.

Almond Flour Apple Cinnamon Muffins

Almond Flour Apple Cinnamon Muffins are a sweet and spicy gluten-free treat that will warm you up on any day. These muffins feature the natural sweetness of apples, complemented by cinnamon, creating the perfect balance of flavors. The almond flour makes them soft and moist, while adding a nutty flavor.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 apple, peeled and finely chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the almond flour, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), applesauce, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until fully mixed.
5. Fold in the chopped apple.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

These apple cinnamon muffins are deliciously sweet with a cozy cinnamon flavor. The almond flour ensures they stay moist and tender, while the apples add a touch of natural sweetness. Enjoy these muffins as a snack or breakfast. They can be stored in an airtight container for up to 3-4 days or frozen for later enjoyment.

Note: More recipes are coming soon