These almond flour muffins are fluffy and moist and are so tasty, you won’t know they’re made with almond meal! This is a base recipe that can be customized to create your favorite muffin options!
Muffins are lovely because they’re like cupcakes without frosting. And they’re an acceptable food that you can eat all day long. These almond flour muffins are gluten-free, grain-free, and also have dairy-free options. Make them as written below, or add your favorite flavor additions like chocolate chips, blueberries, flaxseeds, or nuts.
Almond Flour Muffin Recipe
For this recipe you will need blanched almond flour (learn how to make your own almond flour here), sea salt, baking soda, eggs, sour cream, and vanilla extract.
Line the muffin tins with paper liners and preheat the oven to 325 degrees F.
Mix the wet ingredients in a medium bowl. Mix until the eggs are beaten and are incorporated into the sour cream.
Next, add the dry ingredients, mixing well until the mixture forms a thick batter.
Once the batter is mixed, you can fill the lined muffin tins. Fill with the muffin batter 3/4 full.
Bake the muffins for 20-25 minutes or until golden brown. Once baked, remove the muffin tin from the oven and let the muffins cool.
Place the muffins on a wire rack to cool quickly. Once cooled, the muffins are ready to eat or can be stored in an airtight container in the refrigerator for up to five days. I do not recommend storing the muffins at room temperature as they will spoil quickly.
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Tips & Substitutions
- Bring the eggs to room temperature before baking the muffins. This will ensure you have an even bake.
- Sour Cream: This recipe uses sour cream, but you may use a dairy free sour cream or yogurt instead.
- Coconut Sugar: I used coconut sugar to sweeten these almond flour muffins, but you may use your favorite granulated sugar like maple or brown sugar. I have not tested this recipe with liquid sweeteners like maple syrup or honey, so I’m not sure if these will work properly in this recipe.
- Eggs: I only tested this recipe with eggs, so I’m not sure if a flax eggs would work as a substitute.
Variations
- Almond Flour Blueberry Muffins: Add a cup of fresh blueberries to the batter and mix well. Bake as instructed.
- Chocolate Chip Muffins: Add 1/2 cup of your favorite chocolate chips or coconut chunks to the batter and mix well.
- Lemon Muffins: Add a teaspoon of fresh lemon zest and one tablespoon of lemon juice to the almond flour mixture to make delicious lemon muffins.
- Low Carb Almond Flour Muffins: Switch the coconut sugar for your favorite low carb sweetener to make these muffins low sugar or keto.
Almond Flour Muffins FAQ
Can I substitute almond meal for almond flour in this recipe?
Yes, you can usually substitute almond meal for almond flour in this recipe. However, keep in mind that almond meal is typically coarser than almond flour, which may affect the texture of the muffins.
Is it possible to make these muffins without eggs?
The recipe has been tested with eggs, and using flax eggs as a substitute has not been tested. While some egg substitutes may work, they can alter the texture and taste of the muffins.
Can I use a liquid sweetener like pure maple syrup or honey instead of coconut sugar?
The recipe was not tested with liquid sweeteners, so it’s recommended to stick with granulated sugar for the best results. Using liquid sweeteners may change the consistency of the batter.
How do I store these almond flour muffins?
Store the muffins in an airtight container in the refrigerator for up to five days. Storing them at room temperature is not recommended, as they may spoil quickly.
Can I freeze these muffins?
Yes, these almond flour muffins freeze well. Place them in a freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to three months.
Can I use dairy-free alternatives for sour cream in this recipe?
Yes, you can use dairy-free sour cream or yogurt as a substitute for sour cream in this recipe. Make sure to choose a dairy-free option that suits your dietary preferences.
How can I bring eggs to room temperature quickly?
To bring eggs to room temperature, you can place them in a bowl of warm water for about 10-15 minutes before using them in the recipe.
Can I customize the flavor of these almond flour muffins?
Absolutely! This recipe serves as a base, and you can add your favorite flavor additions such as chocolate chips, blueberries, flaxseeds, or nuts. Check the “Variations” section for specific ideas.
More Muffin Recipes:
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Easy Almond Flour Muffins
These almond flour muffins are made with simple ingredients and have the best fluffy texture!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8–10 muffins 1x
- Cuisine: American
Ingredients
- 3 large eggs
- 1 cup sour cream or dairy free sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F.
- Line the muffin tins with paper liners and set aside.
- Mix the eggs, sour cream, and vanilla together in a medium or large bowl.
- Once mixed, add the dry ingredients. Mix well.
- Once the batter is mixed, fill the lined muffin tins 3/4 full with the batter.
- Bake the muffins for 20-25 minutes or until golden brown. Once baked, remove the muffin tin from the oven and let the muffins cool.
- Place the muffins on a wire rack to cool quicker.
- Store the muffins in an airtight container in the refrigerator for up to five days.
Notes
Nutrition Facts
- Serving Size: 1 Muffin
- Calories: 175
- Sugar: 10g
- Fat: 14g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
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