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Vegan almond flour muffins that are oil-free, grain-free, Paleo, and easily made Keto, too! Vary them in multiple ways with different add-ins and flavorings.
Easy Almond Flour Muffins
My friend Kim informed me last week that she has been following a Paleo diet (grain-free, dairy-free) for the past month and that if I could come up with a go-to Paleo muffin/bread recipe, she would be ever so grateful.
I detected some urgency in her voice (she mentioned that the entire family was on the diet and dissension in the ranks was mounting), so I set to work at once.
Introducing my easy almond flour muffins, which are not only Paleo-friendly, but vegan, too.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Paleo
- High protein (7 grams per muffin)
- High fiber (8 grams per muffin)
- Keto, with two simple substitutions
- Grain-free
- Gluten-free
- Oil-free
- Easy
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- almond flour (not almond meal)
- whole psyllium husks (I have an option in the notes for using eggs, if you do not need the recipe to be vegan)
- baking soda
- salt
- nondairy milk (such as almond milk, oat milk, cashew milk
- mashed very ripe banana, or use unsweetened applesauce, or unsweetened pumpkin puree,
- maple syrup (see notes for Keto option)
- vanilla extract
- vinegar (any light colored vinegar, or lemon juice)
- Optional: 1 cup fresh berries or chopped fruit , Optional. Or use 1/2 cup chocolate chips, chopped nuts, or dried fruit
In my mind a good muffins should have a tender crumb but must also be firm enough to stand on it’s own without crumbling into your lap. I wanted a minimalist muffin, that is not too sweet. Two tablespoons of maple syrup and a bit of pumpkin, applesauce or banana works perfectly in these vegan almond flour muffins.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line 10 cups in a standard 12-cup muffin tinwith paper or foil liners.
- In a large bowl whisk the almond flour, whole psyllium husks, baking sodaand salt (whisk in any dried spices or herbs at this point, if using).
- In a small bowl, whisk the milk, bananas, vanilla and vinegar until blended.
- Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using. The batter will become very thick (from the psyllium).
- Divide batter evenly among prepared cups.
- Bake in preheated oven for 14 to 18 minutes until set at the centers are golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.
FAQ for Vegan Almond Flour Muffins
- How should I store the muffins? Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 6 months.
- How can I make the muffins ketogenic friendly? Use unsweetened applesauce in place of the mashed bananas and replace the maple syrup with an equal amount of keto-friendly liquid sweetener.
- I am not vegan. Can I use eggs instead of psyllium husks? Yes. If you do to follow a vegan diet, feel free to use eggs instead of psyllium husks Reduce the amount of milk to 1/3 cup (nondairy or dairy milk), omit the psyllium husks, and add 3 large eggs.
- Can I use psyllium powder instead of whole psyllium husks? Probably. I have not tested the recipe with psyllium powder, but it should work. Be sure to add an equal weight (20 grams), not an equal volume. You will only need about 4 teaspoons of psyllium powder.
- Can I use oat flour, or other flours, in place of the almond flour? No. You can likely substitute a small amount of the flour (e.g., 1/4 cup) for oat flour, chickpea flour, or a 1:1 gluten-free flour blend, but I would not use more than that.
Variations and Tips
You can vary these endlessly with:
Fresh fruit: a cup of fresh fruit (not too wet; blueberries, raspberries, chopped apples, and chopped apricots are always welcome additions)
Dried fruit: up to 1/2 cup of chopped dried fruit, such as apricots, raisins, dried cranberries or dried blueberries.
Chocolate: up to 1/2 cup of dairy free chocolate chips or chunks, or 1/4 cup of cacao nibs. cacao nibs
Extracts and Zests: use almond or lemon extract in place of the vanilla extract, or add finely grated citrus zests, such as lemon zest, lime zest, or orange zest.
Spices & Herbs: add a teaspoon or so of your favorite sweet spices, such as cinnamon, ginger, allspice, or pumpkin pie spice blend. Or add dried or fresh herbs, such as rosemary or thyme.
Fresh blueberries are always a the #1 favorite add-in at my house.
Enjoy the recipe and happy baking!
Related Recipes
- Vanilla Almond Flour Cake {vegan, oil-free}
- 3-Ingredient Vegan Almond Bread (grain-free, oil-free}
- Raspberry Almond Flour Muffins {vegan, oil-free, gluten-free}
- 3-Ingredient Banana Almond Flour Cookies {vegan}
- Almond Flour Cauliflower Popcorn {2 ingredients, Vegan, Oil-Free}
Vegan Almond Flour Muffins (Oil-Free, GF, Keto Option)
Equipment
- 12 count standard muffin tin
Ingredients
- 2.5 cups almond flour, not almond meal
- 1/4 cup whole psyllium husks
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nondairy milk, such as almond milk, oat milk, cashew milk
- 1/3 cup mashed very ripe banana, or use unsweetened applesauce, or unsweetened pumpkin puree,
- 2 tablespoons maple syrup , see notes for Keto option
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar, any light colored vinegar, or lemon juice
- 1 cup fresh berries or chopped fruit , Optional. Or use 1/2 cup chocolate chips, chopped nuts, or dried fruit
Instructions
- Preheat oven to 350F (180C). Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
- In a large bowl whisk the almond flour, whole psyllium husks, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
- In a small bowl, whisk the milk, bananas, vanilla and vinegar until blended.
- Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using. The batter will become very thick (from the psyllium).
- Divide batter evenly among prepared cups.
- Bake in preheated oven for 14 to 18 minutes until set at the centers are golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.
These are the best muffins! I tweak them with chocolate chips, spices, raspberries, whatever I’m in the mood for, they always come out great. Thank you so much for the recipe!
Thank you
I don’t know why the question Marks (???) showed up in my comment please disregard them I put exclamation points (!!!) ????
Do not worry about it, Hoda–for some reason the Wordpress platform convert emojis to question marks.
Hello… I measured 2 1/2 cups of my homeade blanched almond flour & then weighed it in grams. I got 201 grams not 280. Can you tell me why I got such a huge difference? I did not pack it down, spooned lightly then leveled. Should I just use the 2 1/2 cup measurement method rather than weighing it & proceed with recipe?
Hi Dayna,
I am guessing that it is due to a difference in grind. If you are grinding your flour very fine, it would weigh less when lightly spooned into measuring cups. There is a pretty wide variation in grams per cup for almond flour (if you google, the range given on many baking sites is between 95 and 118 grams per cup. )
I use bobs red mill flour most of the time, which is 112 grams per cup (that’s where the 280 grams comes from in my measurements). I always weigh my flours for developing recipes, so you can rest assured that 280 grams of your flour will produce the same result, regardless of the different volumes. Cheers.
Hello Camilla, I don’t usually make comments but this is Amazing ???? WOW!!! Everything I have made from your recipes come out exactly as you mention, I am never disappointed in the end and when I try one of your recipes for the first time I know all my energy and time will have success and that’s because of your good taste and time you put. I told my husband that you are a baking scientist???? Thank you so much for caring and putting your heart in what you do. It really has changed my quality of life as far as enjoying variety for myself and my family. Even with all my restrictions from wheat and dairy since 2019 now I can enjoy things and make things for others that I couldn’t before???? of course my husband is enjoying everything plus the chocolate ice cream I sub almond butter ???? I can’t thank you enough!!! Thank you for being so generous hearted to share such wonderful recipes that make a difference for many in their homes. Love the chick pea flour bread and muffins, just enjoyed the almond flour muffin with dark chocolate chips and chopped walnuts. Oh and the almond flour biscotti I make a batch every week it’s a new expected regular item in my house???? Many thanks again!
Hoda,
Thank you so much for the lovely comment, I am so grateful. I am very happy that the recipe works so well for you 🙂 I cannot begin to tell you how much your comment means to me, it spurs me on to create more! Cheers xo
I make these often. You may want to add the honey/maple syrup to the recipe steps.
I don’t usually have ripe bananas handy so I use a pouch of pureed baby food such as pear/blackberry. The pouch is exactly the right size.
We just love them!
Such a great tip, Donna! Thank you!
Delicious!!! Thank you so much for sharing this wonderful recipe. So good!
I am so glad it was a success, Barbara!
Update: Just finished having these and this recipe is a keeper! Couldn’t wait the full 30 minutes though. Lol. Definitely will be making these again.
Mine needed 20 minutes and I have an oven thermometer to make sure temperature is accurate. They look and smell great. Don’t know if I can wait 30 minutes for them to cool. 😊
I subbed 1/2 cup of almond flour with 2 scoops of vanilla whey protein and used agave instead of maple syrup. Mixed in raisins and chia seeds. They came out great. Nice post workout snack with lots of protein..
Ooh, that sounds great, Zach!
I am also not someone who comments on things. I made these this evening and the batter was thick enough to scoop up with the muffin scooper so I just put them on parchment and they’re more like a scone or drop biscuit. Not sure what I did wrong
Hi Lisa,
I am sorry that the muffin batter was so dense. A possible reason may be that the cups of almond flour/meal were packed, so that there was more than 2 and 1/2 cups. I wrote this recipe before I used weight measurements, but your comment has prompted me to add the weight for the flour, as well as a direction for lightly spooning in the almond flour when measuring. I hope that solves it, Lisa!
I just made these. They turned out fabulous!!! I added 1 cup blueberries, 1/2 cup crushed pumpkin seeds and 1/2 cup crushed almonds.
They are amazing!!! Thanks for sharing such a yummy recipe!!
Also, how would you recommend storing?
In an airtight container in the refrigerator (about 3-4 days) or freezer (for about 3 months) 🙂
Yay, so glad to hear it, Jackie!
Halved the recipe and it was sooo good! Concerned might not turn out here at high altitude (8000 ft) but no adjustments needed. Thank you!!!!
I made these this afternoon and they are DELICIOUS! I added blueberries, cinnamon, nutmeg, vanilla extract, and I used maple syrup and molasses to sweeten. They came out soft and chewy and made my house smell amazing. Thanks for this recipe, it will definitely be used again!
Wonderful, Jenna! So glad they were such a success!!! 🙂
I’m wondering if these could be baked in a couple of small ceramic bread pans instead of muffin tins?
I am sure they could, Charlene. You will probably need to adjust the baking time if they are smaller or larger 🙂
Thanks…I’ll give it a try. The recipe sounds delicious and is perfect for me right now as I have been advised to follow diet free of gluten, sugar/sweeteners, dairy and soy while I work on healing an autoimmune condition.
I never comment. But these muffins were soooooooooo easy and delish!! Only thing I changed was adding 3 tablespoons of maple syrup instead of 2. I also added some craisins.
Hi Olga! Thanks so much for taking the time to comment, I am so glad you enjoyed these! 🙂
I am looking fur the mushroom, almond flour, basil recipe.
Here is the link, Laura 🙂
Still my favorite almond muffins after all these years. Thank you, made what must be my 100th batch this morning (with dried blueberries and cardamom).
Wow, that’s fantastic, Mira! Thank you for posting 🙂
I wanted to pin this recipe but the only Pinterest link you have is to your boards. I would like to be able to easily find this recipe later so I can attempt it.
Just made a batch of these, they are awesome. I stuck with the basics, apple sauce, some dried mixed berried, and vanilla. I also added some flax seeds. Thanks some much for the awesome recipe. With all of the variations there are endless possibilities. One question, do you think you could use coconut flour in the place of almond?
Great! So happy they work for you, Jennifer 🙂 No, you cannot sub coconut flour without some major changes. I do, however, have some recipes for coconut flour muffins and cupcakes on the site! 🙂
I make these muffins once a week and add different fruit. They are fantastic. I’ve never had a problem with the measurements listed. Love these!
Wonderful, thanks for sharing, Sara!
I made these with dried peaches last week and they were fabulous :-)!!! I want to make strawberry muffins but want to use frozen ones I already have available. How much should I use & do any recipe modifications need to be made? Thanks!
Hi Carol!
I love using frozen, fruit , too, but I would not recommend frozen strawberries for baked goods; they become so watery when defrosted, they will really throw off the liquid ratio in the recipe. I would save the frozen strawberries for something else. As for fresh: use firm-ripe ones but still cut back a tbs or two on the added liquid.
Have you ever tried making them with shredded zucchini in place of the pumpkin etc? I’m wondering if they would need to be drained first.Any guesses?
I haven;t but I say go for it! I would suggest that you not squeeze out/drain any liquid from the zucchini (to match the moisture of the pumpkin), and use the smaller holes on the grater to grate the zucchini. Let me know how it goes!
I know this defeats the purpose of grain free, but can you substitute whole wheat flour in place of the almond meal?
Not one for one –it would take some tweaking.
Just made these and they are absolutely DELICIOUS! LOVE IT!
Thank you for such a great recipe because I’m always skeptical of paleo stuff but love baked goodies…
Again, you did an excellent job!
Happy Medley
whoohoo! enjoy, Anna 🙂
I just made these this morning and they were amazing! Even my younger brother liked them and he’s pretty picky! For those of you trying to avoid nuts I used Organic Gemini Tigernut flour which is actually a mildly sweet (and delicious for snacking) tuber. I made my muffins with some vanilla and fresh blueberries but only yielded 9 muffins from the batter. Thanks so much for the lovely recipe 🙂
Just Kidding! I actually got 15 muffins out of the batter. (They are on the smaller side though)
You are so wlecome, Alexandria! 🙂
Thank you for this wonderful recipe. I’ve never really liked any paleo muffins I’ve made until now! I made the recipe with mashed banana, raspberries and chocolate chips and the muffins were tender, moist yet cakey, with a lovely mild flavour punctuated by chocolate and raspberries – yum. Best paleo muffin recipe I’ve encountered.
Your variation sounds incredible, Birgitta–thanks so much for stopping to post about them! 🙂
I’ve made these several times now, usually with Applesauce and Blueberries. We aren’t exclusively GF/DF/SF, but we like to make improvements where and when we can. My family (husband and 3 yr old) loves them. Thanks for the yummy recipe!
You are so welcome, Mary! Thanks for taking the time to stop by and comment! 🙂
Has anyone tried adding vanilla protein powder to this recipe? What would you substitute it for in the recipe and how much??
Thank you so much for this recipe. I made Banana Walnut muffins this morning and they were perfect. I went to Trader Joe’s for more flour and eggs to make another batch…and something happened. My batter was dry..the only thing different was the eggs. The Trader Joe’s large were definitely smaller than the Giant Eagle large omega three eggs. Still delicious….but the second batch was more of a cookie than a muffin. Live and learn. Thanks again.
Would like to know the calories etc for these muffins especially sugar etc and is there a way to bump up fibre . This would be great as I am cooking for a diabetic. Thanks again for great receipe.
Just made these muffins and my son came out of his room and said they smell amazing. They feel very moist – used one banana, 1 desert spoon of cinnamon and almond meal as I didn’t have almond flour. I also added one cup of blueberries (frozen) rolled blueberries in a little bit of almond meal (in a plastic freezer bag) before I added them to the mix. This helps blueberries from sinking to the bottom of mix when muffins are baking. Thanks for great receipe anything that smells this good and feels nice should taste great. Are they ok for diabetics.
Great success with an unknown recipe. I just added a little more pumpkin puree, use pumpkin spice and orange zest. yummy.
sounds great, Jennifer!
I’ve made these muffins a bunch over this past month- LOVE THEM. This past time, I ran out of almond flour at two cups so I added just a 1/2 cup coconut flour. They turned out lousy! Hope this prevents future paleo bakers from making the same mistake I did!
Hi Myra,
So glad you are enjoying the recipe! yes, coconut flour cannot be used measure for measure for other flours. 🙂
My husband and I started on the paleo diet right around the time you posted this recipe (it must have been fate!)
Given how frequently I make these muffins, I think it is only appropriate that I drop you a note to say thank you for this amazing recipe. I make it almost weekly and have for well over a year now. Every couple of months I switch it up and try a different pale-muffin recipe and it always gets shot down by my family.
I usually sprinkle in some cinnamon and about a teaspoon of vanilla extract.
If I have a over-ripe banana I will use it, but I generally prefer the pumpkin puree
I have the link highlighted in my “bookmarks” tab, although at this point I pretty much know it by heart!
Thank you so much for this recipe!
You are so welcome, Stacy!!!
Trying these now.. Excited to pull them out of the oven soon.
I just made this recipe and used a banana, added cinnamon, a bit of vanilla extract, and fresh blueberries. These were really good for a gluten-free, almond flour muffin, and my meat-and-potatoes husband and son both ate them.
Great, Janell! 🙂
I’ve had to make this twice within 3 days because between my husband and my daughter, these goes fast! I am also diabetic and love the fact that the ingredients I used are low glycemic and low carbs – yet high in fibre. I did, however, add 1/4 cup unsweetened apple sauce and only 2 tbsp of maple syrup just to be on the cautious side (my family still loved it though). I also added an extra tbsp of cinnamon because we LOVE cinnamon!
Looking forward to more experimentation as i tweak this recipe. Thank you for sharing it! It’s easy and a success!
mmmm, I’m right with you re: extra cinnamon, Shy!
Hi! I made these this morning with fresh picked blueberries. We enjoyed them very much! I especially like how you give options for ingredients . I am so literal when it comes to cooking that if I don’t have an ingredient it is difficult for me to know if something else similar will work. Thank you!
You are so welcome, Laura!
Thank you for this delicious recipe!! I used the recipe with the apple sauce, as well as 3/4c blueberries and 1/4c chocolate chips. My boyfriend said he couldn’t tell these were wheat-free (which is very high praise). I also baked them in silicone cups, which needed almost 10 extra minutes to bake. Thanks again!
you are so welcome, Ashley!
this is my go-to recipe, and everyone loves them! i use blueberries, raspberries, apple sauce, vanilla extract, and cinnamon, and it’s unanimous: they’re delicious. thank you!
I’m thrilled, Tricia! 🙂
Hi .. you can make coconut yogurt on paleo I think ! yummy.
Tried these today and absolutely love it! Added apple and cinnamon. Being new to paleo, I can’t believe how so many of the paleo recipes taste better than the grain versions we’ve been eating all these years, and on top of it they’re healthy too! Your recipe is no exception! Thank you so much for posting it.
Yay! Thanks for the feedback, Betsy!
Thanks for sharing this recipe!
Can I replace part of the almond flour with coconut flour? If yes, how much of each would you use?
Hi Elisa,
Coconut flour is tricky–perhaps start by cutting back 1/2 cup of almond flour and replacing with 2 tbsp coconut flour. It may take a few tries to get them just right!
This muffins are unbelievable. Thank you for the recipe.
I used 1 mashed banana with 1 teaspoon of vanilla extract.
I then stuck some fresh blueberries into the mix.
The taste is sublime and healthy too!
Wow, thanks Baz! So glad you are loving them!
I just made these and was pretty disappointed, especially after seeing success in the reviews. I used almond meal, butternut squash, maple syrup, and blueberries. The texture is just all off for me: super grainy (not crumbly, but mealy, i guess?) and oily. Maybe this is from using meal and not flour? Also, its a great thing that there’s SOME fruit in there, because otherwise these would have little to no flavor! This was my first all-almond mix, so I think I’ll go back to using a blend of different “flours.” I’m trying to stay true to pure paleo, so raw honey is the only other approved sweetener, which was really too thick to add to the egg mixture. 🙁 if you have any suggestions or reasons for the grainy texture, I’d love to hear!
I cannot believe how delicious these are. Made them Exactly as recipe said and they were perfect. I shared them with a bunch of friends and they all loved them! Thx for sharing!
Yay! I am so happy these worked for you, Cathy! Thanks for letting me know 🙂
I just made these with apple, cinnamon and vanilla. They taste incredible. Thanks for the recipe!
Oh my goodness, Grace, why haven’t I made them apples and cinnamon?!!! I think I know what I am baking later this week 🙂
This is odd I followed the recipe and my batter doesn’t look like the picture. It’s very dry. It was more like a pie crust. I even added one whole banana which was more than 1/3 cup.
Has anyone else had this problem?
Hmm, Im not quite sure went wrong, Debbie. Are you sure you added all of the ingredients?
Made these with 2 large ripe bananas, chopped pecans, cinnamon and vanilla. The BEST paleo muffins I have made (and I’ve tried many recipes). Many thanks!
Wow, that is high praise, Lauren, thank you!
So good! The texture was pretty good, and they tasted great with lemon zest & frozen raspberries! Thanks for the recipe 🙂
Great!
Hi I wanted to ask you can I replace with eggs with egg whites only ? Also instead of the banana can I use almond butter ?
They sound so delicious!!
I am on day 2 of the paleo diet….errrr….more accurately grain-freee, dairy-free diet. My son is 5 and I don’t cook anything special for him, so he is also on this trial with me (not by choice!). But so far, I am surprised that it is as easy as it is. This recipe is delicious! What I learned that the trick to giving up the wheat, is to replace it with something else so that I don’t go hungry. Nuts seem to fill that ticket very nicely. I made these for breakfast along with some organic bacon and an apple. I halved the recipe and added some thawed frozen cherries. It was DELICIOUS! My son ate 2 of these! I couldn’t believe it! He says he “hates nuts” but he seems to devour whatever I cook with them, LOL! Thanks for this recipe, it is definitely a keeper. I wonder, can you use other ground up nuts as well? Or is almonds the only thing you can use? I was thinking of grinding my one “nut flour” but if I do that, I would like to use a nut assortment (cashews, pecans, walnuts, almonds, etc) to add variety.
So happy to oblige! I don;t think I could make it past two hours without carbs, so I take my hat off to you!
I made your muffins this morning and was pleased to try a new recipe. I used a single mushed banana, but the recipe looked rather dry, so added a teaspoon or two of pineapple juice, since I had a can open and thought it might help to add more liquid. I made the muffins with blueberries, cinnamon, vanilla and some lemon zest. They took closer to 20 minutes to bake. They aren’t especially pretty to look at, but are moist and flavorful without being too sweet. Thank you!
Hi just chiming in on Bridgette’s post about almond flour:) absolutely almond flour is paleo:) I wonder what you read that lead you to question this? It can be very confusing! Almond and coconut flour are the foundation of paleo bakery. If Camilla would allow, I suggest the site balancedbites.com or search Practical Paleo, a book by Diane of Balanced Bites (also on fb).
Camilla, these are delish! I have been looking for a paleo muffin recipe and I finally found it!!! Amazing:) my three kids (simi-paleo) loved them 🙂 and my “only paleo when he’s with me” husband even liked them 🙂 I used ripe mashed banana, and almond extract:)
Yum yum yum!!!
This is totally going into my fav recipies!
Wow, these muffins are amazing! I made with pumpkin purée, maple syrup, and I added a tsp. of vanilla and blueberries! Better than any regular muffin I have ever had! My only concern is the use of almond flour. After making these, I read a lot about some thinking almond flour isn’t a healthy choice in paleo. I’m new to the whole paleo way of eating so sometimes I find myself more confused than clear. Either way, I simply adore this recipe!! Thanks!
Oooh, I really need to try your pumpkin -maple variation, Bridgette! Yum!
Made these as a base to cranberry sauce filled muffins.
To dry ingredients, added a bit of cinnamon, 1.5 T crystallized ginger pieces, and a dash of stevia.
To wet ingredients, added zest of one lemon. (Used applesauce as the fruit puree, and omitted honey.)
Spooned small amount of batter into each of twelve cups; jiggled and tapped the muffin tin so the batter spread out. Made a small indentation in each and filled with about a teaspoon of cranberry sauce mixed with lemon juice. Topped off with more batter and baked for 13-16 minutes (my oven is uneven so I took some out and returned the rest for a few more minutes).
Amazing!
omg, your variation sounds amazing, Stacy!!!
I LOVED this recipe ! I made a little differently though: 2 cups almond flour, 1/4 cup flax seed meal, 1/4 cup arrowroot powder. I made them Lemon/Cranberry flavor. UNREAL. Thank you 🙂
That sounds delicious, Nina!!! 🙂
I made these pretty much as the recipe outlined. Instead of 3 eggs, I used the egg beaters equivalent. I used banana and added about a scoop of vanilla protein powder and dates and pecans as my add ins and lots of cinnamon and nutmeg. They were amazing and the texture was right on. I will be making these again……and again.
I found this when searching for something for my mom to eat. She is newly diagnosed both type 1 diabetes as well as celiac disease. They came out great, we used the pumpkin option, with cinnamon, cloves, and nutmeg, and chopped apples! Thanks!
I make these muffins weekly and they are amazing. Have you ever used ghee instead of coconut oil?
That is high praise indeed, Laura, thank you!!! I have not tried it with ghee, but I have interchanged ghee and coconut oil in other baking recipes and it worked beautifully 🙂
P.S. No need for vinegar if you use yogurt – it contains enough acid to act with the baking powder and gives a good rise.
Thanks for the great recipe! A few weeks ago I made the muffins to the recipe, subbed full fat yogurt for the applesauce, added raisins and cinnamon – delicious. Tonight I wanted a “corn” bread to go with chili, so I used yogurt again, added 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 3/8 teaspoon onion powder, and 1/4 teaspoon chili powder. I baked it in a 9″ square Pyrex pan and just took it out of the oven. It smells wonderful! I’m impatient to let it cool enough to cut for dinner. Next time I’ll push it over the top with some grated sharp cheese. (Or do muffins with a chunk of cheddar pushed into the middle for a cheese filling…)
Susan, your variations sound AMAZING!!!! I am going to try this weekend!!! 🙂
we love these. we’ve changed it up slightly. we replace half or slightly less with Pam’s glutton free baking mix to make a less heavy and dense muffin. We use coconut nector instead of honey. Now can’t live without them!!
Yay! So glad, Mary! They are favorites at our house, too 🙂
Oh. My. Goodness!!!!!!!
Just made these and am currently eating one fresh out of the oven with a dab of Kerrygold Butter on top!!!
Thank you for creating this recipe!!!
Will make these regularly!!
Your amazing recipe strikes again. Just put a variation into he oven with dried cranberries (subbing vanilla extract this time for almond extract) as the blueberries were great but got a bit watery after a few days. I popped the whole thing into a round cake pan and will cut into triangles when it’s done.
And then… I got impatient for it to bake and made a tablespoon into a mini pancake sautéed in butter. Beyond. This is now my go-to pancake recipe, too!
brilliant, Elle!!!
I just made these and they are wonderful. Not overly sweet and very moist. Thank you for sharing.
wonderful, Cindy! 🙂
These are amazing, Thankyou sooo much. I used rice syrup in place of Honey, and still perfect so moist. yum yum
These look fantastic! I would love to try these, but at our CrossFit box, we aren’t allowed to have honey (or maple syrup, or any natural sweeteners)! Is this absolutely necessary? And if so, what would you suggest for substitutions?
Yes, you can definitely leave out the sweetener–it’s not needed to bind them, so you can do no honey OR , if you still want some sweetness, add about 4 or 6 stevia packets (or about 1/4 tsp if you are using stevia drops). Enjoy!!!
Wow. Just brilliant. I just made these using the mashed banana, coconut oil, and honey options and also added 1 tsp of almond extract and 1 cup of fresh blueberries and they are unbelievably delicious. They’re not exactly like regular muffins, they’re way better. They remind me of marzipan, but they’re the right amount of sweet, rather than tooth-dissolvingly sugary.
Thank you so much for this recipe, I think I’m about to try all of your variations!
Oh Elle, you made my evening. I love that you love these muffins, too! Enjoy all of your future variation experiments!
These are the BEST wheat-free muffins I have ever tasted. Even better than the old wheat ones, actually. I used the apple sauce and a handful of sultanas and the little cupcake papers. Scrumptious. Now I have to hide them from my visitors because everyone likes them better as well!
Valda, that is wonderful news!!!
Delicious Recipe !
Are you sure about the nutritional information ? Serving size: 1 muffin Calories: 229 Fat: 17.5 g Carbohydrates: 10.2 g Fiber: 3.2 g Protein: 8 g. Ran the ingredients in a recipe analyzer and the numbers were 114, 8, 2, 0.5, 1 (respectively).
Wow! Just made these, and they are the best paleo-friendly muffins I’ve tried, to-date! I went with Nectarine/Blueberry, and yum! Can’t wait to use this base for other great combos! (Ham and Rosemary/Sage maybe?)
great recipe!
Good texture and not too dense!
I added poppyseeds, lemon zest and did 1/2 tsp lemon juice and vanilla.
I also went the banana route. (frozen ripe banan thawed in warm water- best way to go for muffins and loaves.)
Wonderful, Sarah! Love the lemon poppyseed twist! 🙂
Where is the moisture in these. The batter is dry as can be.
Hi Wendy,
The batter is stiff, but shouldn’t be that dry–the three eggs add 3/4 cup liquid (1/4 cup of liquid per dry egg), then the moisture from the bananas or applesauce or pumpkin. Just troubleshooting: did you use large eggs? Did you use banana? If banana, was it a really super-rip one? If it is a yellow banana (not browned) it will be too starchy, it needs to be brownish on the peel so it is squishy when mashed. Last thought: did you lightly spoon the almond flour into the measuring cups? If it is packed down into the cups the volume will be much greater and will lead to a dry batter. Hope one of these solutions helps!
A BIG thank you to your friend who asked you to make these! They’re so good. I had an unfortunate run-in with a paleo pumpkin muffin recipe a few weeks ago that was really gross. But I knew there had to be good recipes like this one out there somewhere.
Nothing like freshly baked blueberry muffins. I couldn’t find pumpkin so I nuked a sweet potato and puréed it – it worked perfectly. I was a little nervous about the vinegar, but I think it helps them to rise? Absolutely delicious recipe Camilla!
Hi! I just made them today and they came out way too moist. It didnt even stay together, it tasted like there was water in it. I used apple sauce instead of pumpkin and blueberries! Maybe blueberries were too soft and drained water in it?? Any thoughts?? Thanks!
nice work! these are very good! great texture. i am always looking for healthy alternatives to flour based recipes. I cant wait to experiment with the add ins that you recommended. i did add 1 extra tablespoon of honey.
forgot to tell you i did add the 1/3 c. bananas. yum
🙂
Yay, so glad you liked them Jayme!
Wow! Just made these with fresh local strawberries, vanilla and a hint of cinnamon (thanks for the inspiration, Martha Stewart) and they are delicious! My husband and I are paleo, but my 2 year old is still eating grains, and I wanted to make her something that was more nutritious than the standard muffins her daycare has been giving her. She will love them!
Fantastic, Glynis! I understand re: the wee one snacks. I have a 7-yr old and am incredulous over some of the “snacks” they have served to him from preschool to present at school. I’ve (happily!) become “that mother” who always sends healthy snacks 🙂
Do I need to refrigerate the muffins? I’m a newbie to baking! Thx.
Hi Jen,
They can be stored at room temp for a day or two, but to keep them freshest, defintiely place in a sealed bag or container and refrigerate (up to a week) or freeze for up to 2 months 🙂
Hi! I have these in the oven right now and just realized I forgot the apple cider vinegar! I had it out on the counter and everything!! I am guessing it is to help them rise but will this ruin them? I’m sure they will be out of the oven before you reply so I guess I’ll find out 😐 Thanks for the recipe anyway… I’ll have to try again.
Hi Maia! I bet they will come out just fine–maybe a touch denser than with the vinegar, but still super yummy. If it helps, I have done the same sort of thing more times than I can count!!! 🙂
would energy egg replacer work in these? I have an egg and a wheat allergy…wondering if anybody tried it with the egg replacer?
Hi Christy,
I might make a mini batch if I were you to test it (I would hate for you to waste a lot of almond flour!). Almond flour is quite heavy and moist compared to traditional flours; the eggs do a lot to lighten the muffins and help them rise. That doesn’t mean this won;t work at all, but my guess is that they will not be as muffin-like. But as I think about it, using egg replacer could render these into scrumptious breakfast cookies/pucks.
These muffins were excellent. Thanks!
IN instruction 4 you mention vinegar but it is not included in the ingredients that I can see – how much vinegar are you adding?
Hi Anne! Sorry about that, I made the correction 🙂
Thanks, Sandra! Love your blog!
I have not delved into any gluten free/grain free/paleo baking yet, but have definitely wanted to! This muffin may be a great starting point! I like how you explain the reasons for the various ingredient choices – good to learn! Thank you!!
I do and I even like it in smoothies ESP if I’m adding cocoa powder to it, going to bake with it tom so will post recipe on my blog http://www.mindfulmealsonline.com early next week. I do find it is not as moist as almond flour so need to adjust liquid
Ive been meaning to order some chestnut flour for a long time, Sandra–I have another friend who loves it, too. Do you use it in ways that are similar to almond flour?
I luv using almond flour, also like chestnut flour find it slightly sweeter
Excellent, Teri! Let me know how they turn out if you try them, ok?
Hi Hohete! No and no, just because I’m stubborn and like to do my own thing :). I am all about dabbling. On the eating front: I am eating a lot (A LOT) more protein than I ever did in my IU days and heaps of veg (I am a bit of a green smoothie addict–maybe I’m a Kale-atarian), but I adore yogurt (not allowed on Paleo) and love my occasional treats 🙂 On the exercise front: love high intensity interval training (HIIT) no matter what the mode, running and spin, but once again, I am too stubborn to commit to any one thing. I think I need to write a whole post on being an anti-zealot 🙂 Write and let me know what you are up to, Hohete–you look so happy and beautiful in your FB pics!
Don’t worry about yogurt there are some wonderful almond milk and coconut milk brands! And some delicious almond milk cheeses I prefer Kite Hill they have it at wholefoods there’s a $1 coupon on the inside of the cardboard!
i also have organic pumpkin puree i have wanted to use! 🙂
awesome! i bought almond flour and wanted a recipe!
Are you doing CrossFit and Paleo, Camilla V Saulsbury? If so, how are you liking it?
I should note: the photo is of the unbaked batter–FB is acting up and would not pull up the thumbnail of the baked muffins. Silly FB!
i followed this recipe to a tee but was so disappointed ! The batter was so dry & hard to get into muffin tins. After being baked they just all fell apart into crumbs.. We weren’t able to enjoy them.i was so looking forward to a muffin! Any suggestions appreciated
Hi Patty! Gosh, I am not sure what could have gone wrong 🙁
I made as in the recipe and came out perfectly. Not too dry. Maybe there are different types of almond flour out there.
So glad you enjoyed them, Ravi! 🙂
I just made this recipe and put raspberries (yum) more than a cup though! Excellent not dry that’s for sure beyond my expectations:) Thank you
Wonderful, Irene!We have been getting a lot of raspberries and blackberries here, too–I will have to try with those!
Hi, I used less almond flour and under a quarter cup of unsweetened almond milk. It made the batter a little ‘runnier’ and the muffin came out moist and soft. Next time, I’ll just use 1.5 cups of almond meal
You need to change your recipe to 1 cup of flour instead of 2-1/2 cups. That’s very confusing and ruined my muffins because they were way too dry.
Hi Macy,
I am so sorry that your muffins did not turn out. The recipe is correct as posted, I make these all the time. I am not sure what went wrong.
I made this recipe today and the muffins were delicious, my family lived them
I am so glad, Rosemary! 🙂
Thank you so much for this amazing recipe! These are honestly the best muffins I’ve ever had! I’m on the Specific Carb Diet and these power snacks are life-savers! I use blanched almond flour and combine with banana, blueberries, cinnamon, and vanilla. Perfection!!
I been using Almond flour since i’ve learned how to bake. Thank you for this recipe. I made it last night and it was delish..the whole family are loving it!
Great, Tessa!