Enjoy these 12 Almond Flour Muffin Recipes for all seasons, from blueberry and banana, to blackberry and morning glory. I have a basic all-purpose almond flour muffin recipe included as well, so you can make your own variations. It’s vanilla scented with a streusel topping and glaze. It’s perfect for all sorts of additions like berries and/or chocolate chips. All 12 recipes are naturally gluten-free with dairy-free options and made without refined sugar.
I used to make these blueberry muffins that were outrageously good. However, they were made primarily with processed ingredients like flour and sugar.
So one of the first flavors I set out to recreate was, of course, blueberry muffins! To my surprise, after some testing, I came up with a formula for almond flour muffins that I loved more than the processed version.
From there, I was off and running, making all my favorite classic muffin flavors. So today I have them all together in one place as well as my recipe for basic almond flour muffins.
There’s a flavor here for every season all year long. And my basic almond flour muffins can be tinkered with for endless variations too.
All-Star Almond Flour Muffin Recipe
These Coffee Cake Almond Flour Muffins are my most basic almond flour muffin that is endlessly customizable. It comes with a cinnamon streusel topping and a glaze.
But both of those can be omitted for a plain vanilla almond flour muffin. And you’ll find the recipe at the bottom.
From there, you can add anything you’d like, from berries to mini chocolate chips for variations.
Spring & Summer Almond Flour Muffins
- Peach Streusel Muffins
- Raspberry Poppy Seed Muffins
- Blackberry Cardamom Muffins
- Double Chocolate Zucchini Muffins
- Almond Flour Blueberry Muffins
- Pineapple Zucchini Muffins
I probably make the blueberry muffins the most often, with frozen blueberries most of the year and fresh huckleberries in the summer. They’re Tyler’s favorite and have just a hint of lemon that makes them irresistible.
But each one of these muffins is a long-time favorite! The peach muffins just hit the spot when peaches are in season, and you’ll always find me making zucchini muffins in the height of summer.
Fall & Winter Almond Flour Muffins
- Almond Flour Banana Muffins
- Apple Streusel Muffins
- Cranberry Orange Muffins
- Morning Glory Muffins
- Pumpkin Muffins
Again, you can’t go wrong here, but we’re partial to the Morning Glory Muffins with their carrot cake flavors. Banana is a classic that I usually make when we have company because everyone really loves them.
And finally, the pumpkin, apple, and cranberry orange muffins are my favorites to make early fall, right through to the holidays.
Ways to serve Almond Flour Muffins
- Add some protein with my Sausage Breakfast Casserole, Sauage Egg Muffins, Spinach Scrambled Eggs, or Veggie Scrambled Eggs.
- Turkey Breakfast Sausage or my Air Fryer Sausage Links are both great for breakfast with these muffins.
- In the winter months try my Winter Fruit Salad with some protein.
FAQ’s
Almond flour adds richness and moistness to baked goods like muffins. However, it doesn’t have any binding qualities like gluten in all-purpose flour. That is why it’s important to combine it properly so your muffins are fluffy.
I have two secrets to baking with almond flour. The first is to use a combination of tapioca starch and almond flour. The second secret is to use eggs with the almond flour and tapioca. The 3 bind together nicely to produce a moist but fluffy muffin. Almond flour on its own tends to be too crumbly because it doesn’t have any gluten or ‘binding’ qualities.
Tips & Tricks
- Almond flour vs. almond meal – almond flour has a much finer texture than almond meal. It should resemble very fine sand, where almond meal can be gritty.
- If you have almond meal you need to use up, I find it to be a better option for something like my Almond Flour Chicken Parmesan than for baking.
- Don’t expect almond flour muffins to rise as much as muffins made with all-purpose flour. However, with a combination of almond flour + tapioca starch + eggs , you will get a nice fluffy result.
- To tell if your almond flour muffins are done, insert a toothpick into the center, if it comes out clean or with a few crumbs, they’re done. If there’s a little batter, they need a few more minutes.
- Start testing your baked goods early! Every oven bakes differently, and ovens are rarely correctly calibrated. You can get a thermometer to help you see what temperature your oven is ‘actually’ running at. Or test early to make sure your baked goods don’t get overcooked.
I really hope you enjoy these Almond Flour Muffin Recipes for all seasons! If you do get a chance to make these, I’d love to hear from you in the comments.
Almond Flour Muffins
INGREDIENTS
- 2 cups fine almond flour
- 1/2 cup tapioca starch - sometimes called flour
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1 vanilla bean - split in half lengthwise, see notes
- 1 tbsp vanilla extract
- 1/2 cup Grade A maple syrup - or honey
- 2 eggs
- 1/4 cup butter - melted, ghee or coconut oil
Streusel Topping:
- 1/2 cup fine almond flour
- 1 tsp ground cinnamon
- 1/2 cup sliced almonds - or chopped pecans
- 2 tbsp butter - melted, ghee or coconut oil
- 2 tbsp Grade A amber maple syrup - or honey
Glaze:
- 1/4 cup coconut butter - also called coconut mana
- 1 tbsp Grade A amber maple syrup - or honey
- any remaining vanilla bean seeds you can scrape out
INSTRUCTIONS
- Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
- In a medium sized mixing bowl, add the almond flour, tapioca starch, sea salt, and baking powder. Scrape the seeds from the split vanilla bean into the bowl and stir to combine all the ingredients. Set the vanilla bean pod aside for the glaze and keep it for another use listed below in the notes.
- Add the vanilla extract, honey, and melted ghee/butter. If your honey is solid, you will need to melt it over low heat before adding it to the bowl. Stir until the mixture is combined, then portion the batter evenly into the lined muffin tin.
- For the streusel, stir together the almond flour, cinnamon, and sliced almonds until the cinnamon is mixed in. Then add the melted ghee/butter and honey. Stir again to combine, then portion the streusel evenly over the top of the muffin batter.
- Bake the muffins for 10-15 minutes, and when they're looking very golden, place a piece of foil over them as a 'tent' to keep them from over browning.
- Normally you wouldn't need to do this when baking muffins, but honey can over brown, and burn easily. Continue to bake until the muffins are puffed in the middle and a toothpick inserted into the middle comes out clean, about 22 minutes total.
- Remove the muffins from the oven and set them on a cooling rack to cool for about 10 minutes. Then carefully remove the muffins from the pan to continue cooling.
- While the muffins are cooling, make the glaze by adding the coconut butter to a small saucepan. Melt over low heat, then when no more lumps remain, remove the pan from the heat and whisk in the honey. Scrape any seeds you can from the vanilla bean pod into the melted coconut butter, and whisk in water 1 tablespoon at a time until a glaze like consistency forms. If the glaze looks broken, just whisk in another tablespoon or so of water until it smoothes out again.
- From there you can drizzle it over the tops of the muffin or place it in a squeeze bottle to makes clean lines over the tops of the muffins. Serve the muffins still warm or at room temperature.