If you’re looking for a tasty and healthier alternative to traditional muffins, almond flour muffins are the way to go! These delightful treats are gluten-free and packed with nutrients, making them a great option for breakfast or a snack anytime. With their moist texture and nutty flavor, they’re sure to become a favorite in your kitchen!
Savory Spinach and Feta Almond Flour Muffins
If you’re looking for a tasty and nutritious snack, savory spinach and feta almond flour muffins are a delightful choice. These muffins are packed with flavor and have a satisfying texture, making them perfect for breakfast or a mid-day treat. Plus, they’re quite simple to whip up, making them a go-to option for busy days.
The combination of fresh spinach and creamy feta cheese creates a wonderful contrast in each bite. The almond flour base not only makes these muffins gluten-free but also adds a subtle nuttiness that pairs beautifully with the savory ingredients. Whether you enjoy them warm out of the oven or as a quick snack, these muffins are sure to become a favorite in your kitchen.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/4 cup olive oil
- 1/2 cup milk (dairy or non-dairy)
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, baking powder, salt, and black pepper.
- In another bowl, whisk together the eggs, olive oil, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped spinach, feta cheese, and Parmesan cheese.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are golden and a toothpick comes out clean.
- Let them cool for a few minutes before enjoying!
Chocolate Chip Almond Flour Muffins
Chocolate Chip Almond Flour Muffins are a delightful treat that combines the nutty flavor of almond flour with the sweetness of chocolate chips. These muffins are moist, fluffy, and have a rich, satisfying taste that’s hard to resist. Plus, they’re simple to make, making them a perfect option for a quick breakfast or a snack.
Using almond flour gives these muffins a unique texture and adds a boost of healthy fats, while the chocolate chips bring a delicious sweetness that everyone loves. Whether you’re looking for a gluten-free option or just a tasty muffin, these chocolate chip muffins will hit the spot!
Ingredients
- 2 cups almond flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious muffins!
Pumpkin Spice Almond Flour Muffins
These Pumpkin Spice Almond Flour Muffins are a delightful treat that combine the warm, comforting flavors of pumpkin and spices in a gluten-free package. With their soft texture and delicious sweetness, they make a perfect snack or breakfast option, especially during the cooler months when pumpkin is in season.
Not only are these muffins simple to whip up, but they also fill your kitchen with an inviting aroma as they bake. They are a fantastic way to enjoy the seasonal flavors while keeping things healthy and satisfying.
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil or butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk the eggs, pumpkin puree, maple syrup (or honey), vanilla extract, and melted coconut oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Banana Almond Flour Muffins
These Banana Almond Flour Muffins are a delightful blend of flavors, offering a moist texture and a slightly sweet taste. With the natural sweetness of ripe bananas paired with nutty almond flour, these muffins are not only delicious but also simple to whip up. Perfect for breakfast or an afternoon snack, they are a great way to use up overripe bananas!
Making these muffins is straightforward, requiring just a few key ingredients and minimal effort. You’ll enjoy the satisfaction of baking something wholesome that everyone will love. Plus, they are gluten-free, making them suitable for different dietary needs!
Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups almond flour
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- Sliced bananas for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the mashed bananas, honey or maple syrup, eggs, and vanilla extract until well combined.
- In another bowl, combine the almond flour, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups and top each with a slice of banana.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before enjoying warm or at room temperature.
Blueberry Almond Flour Muffins
Blueberry almond flour muffins blend the nutty flavor of almond flour with the sweetness of fresh blueberries. The muffins are light, fluffy, and perfect for breakfast or a snack. They’re simple to make, requiring just a few ingredients and minimal prep time, making them a go-to recipe for busy mornings.
The natural sweetness from the blueberries complements the almond flour beautifully, resulting in a satisfying treat that feels indulgent yet healthy. Plus, these muffins are gluten-free, so everyone can enjoy them!
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix almond flour, baking soda, and salt until well combined.
- In another bowl, whisk together honey, eggs, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just mixed. Be careful not to overmix.
- Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Light and Fluffy Almond Flour Muffins
These almond flour muffins are a delightful treat, showcasing a light and fluffy texture that makes them perfect for breakfast or a snack. With a subtle nutty flavor, they are not only delicious but also gluten-free, making them a great option for those with dietary restrictions.
Making these muffins is straightforward, requiring just a few simple ingredients and minimal prep time. Whether you’re rushing out the door or enjoying a leisurely morning, these muffins will surely brighten your day.
Ingredients
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup blueberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine almond flour, baking soda, and salt.
- In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If using, gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Lemon Poppy Seed Almond Flour Muffins
Lemon Poppy Seed Almond Flour Muffins bring a delightful twist to your breakfast or snack time. Bursting with zesty lemon flavor and crunchy poppy seeds, these muffins are both bright and satisfying. Made with almond flour, they are naturally gluten-free, making them an excellent option for those with dietary restrictions.
With simple ingredients and an easy method, whipping up a batch of these muffins is a breeze. You’ll love how the fragrance of fresh lemon fills your kitchen while they bake, making them a treat for the senses. Enjoy them as they are or pair with a cup of tea for a refreshing afternoon pick-me-up.
Ingredients
- 2 cups almond flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, combine the honey (or maple syrup), melted coconut oil, eggs, almond milk, lemon juice, and lemon zest until well mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Cinnamon Apple Almond Flour Muffins
Cinnamon Apple Almond Flour Muffins are a delightful treat that combines the warmth of cinnamon with the sweetness of apples. These muffins are not only tasty but also easy to whip up, making them a great choice for breakfast or a snack. With almond flour as the base, they offer a nutty flavor and a moist texture that pairs beautifully with tender apple chunks.
The cinnamon adds a cozy touch, filling your kitchen with a comforting aroma as they bake. You’ll love how simple the recipe is, allowing you to enjoy homemade muffins without a lot of fuss. Let’s dive into the ingredients and instructions so you can make these delightful muffins!
Ingredients
- 2 cups almond flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup diced apples (about 1 medium apple)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the almond flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, applesauce, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apples.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Hi, I’m Jason—a dad, home cook, and type 2 diabetic living overseas. I created Clean Eats Hub to help people discover simple, delicious, and health-forward meals that support their personal wellness goals. Whether you’re managing blood sugar, pursuing weight loss, or just trying to eat cleaner, I believe healthy food should never feel like a compromise. Here you’ll find real recipes that work for real life—family-tested, flavor-packed, and always nourishing.