Almond Flour Muffins are a deliciously healthy treat that will make your mornings feel special. Packed with protein and flavor, the muffins are perfect for a quick breakfast or snack anytime during the day.
When making Almond Flour Muffins, feel free to swap out maple syrup for honey if you’re looking for a different sweetness. If you’re allergic to eggs, consider using flax eggs as a substitute; just mix one tablespoon of ground flaxseed with two and a half tablespoons of water per egg and let it sit until it thickens. Always choose high-quality almond flour for the best texture and flavor, and keep an eye on the freshness to avoid any off-tasting muffins.
Muffins & Cupcakes
Almond Flour Muffins Recipe
Ingredients
- 2 cups blanched almond flour
- 4 large eggs
- 2 tablespoons maple syrup
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
Instructions
- In a medium bowl, combine 2 cups of blanched almond flour and 1/2 teaspoon of baking soda.
- In a large bowl, whisk together 4 large eggs, 2 tablespoons of maple syrup, and 1 teaspoon of apple cider vinegar until well blended.
- Stir the dry ingredients into the wet mixture, mixing until just combined; be careful not to overmix.
- Scoop about 1/4 cup of batter at a time into a paper-lined muffin pan, filling each cup to about three-quarters full.
- Bake at 350 degrees Fahrenheit for 15 minutes, or until the muffins are slightly browned around the edges and a toothpick comes out clean.
- Allow the muffins to cool in the pan for about 30 minutes before transferring them to a wire rack.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: