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GET IT NOWThese Almond Flour Muffins Make The Perfect Blank Canvas
These almond flour muffins started as a twist on my low carb blueberry muffins, because so many people were asking me about making them with a liquid sweetener. Of course I had to find out. With a few tweaks, not only is the answer a glowing absolutely yes, I think these are delicious in their own way. Here’s why I absolutely love this recipe and think you will, too:
- Super moist and buttery – These almond flour muffins are even more rich, fluffy, and moist than the ones I based them on. They practically melt in your mouth! And you can taste the maple (or honey) flavor, which I think is amazing.
- The perfect blank canvas for add-ins – I originally made these with strawberries, but quickly realized they’re even more useful as a blank canvas. I’ve since updated the recipe to make them plain, so you can customize the flavor every time. Add blueberries, chocolate chips, chopped nuts, or dried fruit… or keep them simple and drizzle with glaze (I like using the one from my almond flour cake). Check my variations below!
- Perfect for almost any eating lifestyle – These are gluten-free, sugar-free, low in carbs, and made with clean ingredients. I even tested a dairy-free option, which is vegan as well. I love them as a low carb breakfast or healthy snack, but my friends and family that just eat everything also enjoy them.
Whether you’re baking for the week or just want something quick and cozy today, grab a bowl and make these almond flour muffins with me!
Reader Review
“My kids loved these muffins. They have a great texture and I froze some for later.” –Sharron
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour muffins recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Not all almond flours bake the same, so this is one ingredient I don’t recommend substituting. Trust me, I’ve tested them all, and even ones labeled fine are sometimes too coarse! This one is truly super fine and blanched, so the muffins come out soft and bakery-style. I don’t like almond meal muffins at all, because they turn out grainy. Coconut flour won’t work here either (it’s way too drying), so make my coconut flour muffins if you want to use that.
- Maple Syrup – I use my Wholesome Yum Zero Sugar Maple Syrup because it keeps the muffins moist and sweetens without sugar, although regular works fine. I’ve also made these almond flour muffins with sugar free honey and sugar free simple syrup — I’ve got notes on the differences in my tips below. I intentionally developed this recipe for a liquid sweetener, so if you want to us granulated, make my other low carb muffins instead, which I made to work with Besti sweetener.
- Eggs – I only tested with regular large eggs, but flax eggs should work if you need an egg-free option.
- Unsalted Butter – For flavor and richness. Swap in melted coconut oil for a dairy-free option.
- Milk Of Your Choice – Thins out the batter. Lately I’ve been using whole milk, but any kind you’ve got will do, including plant-based ones for dairy-free. I’ve used almond milk many times for lower carbs.
- Baking Powder, Vanilla Extract, & Sea Salt
- Add-Ins – I did a simple sprinkle of sliced almonds on top on this basic version of the recipe. See my flavor variations below for other add-ins I love in these almond flour muffins!
How To Make Almond Flour Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. Grab a big bowl and whisk together the almond flour, baking powder, and salt.
- Add the eggs. Crack the eggs right into the bowl and whisk them in. I usually get them going in one spot before mixing it all together, so I don’t have to whisk in a separate bowl.
- Stir in the other wet ingredients. Pour in the maple syrup, melted butter, milk, and vanilla, then stir until combined. The batter will be a little thick. Don’t overmix! If you’re mixing in any add-ins, you can fold those in now.
- Fill the muffin cups. Spoon the batter into the liners in your lined muffin tin. You can press a few sliced almonds on top if you’re feeling fancy, or any toppings you want.
- Bake the almond flour muffins. Pop the pan in the oven, and bake until the tops are golden and a toothpick comes out clean. Let them cool a bit before enjoying.
My Recipe Tips
- Use room temperature ingredients. Cold eggs or milk can make the melted butter seize up and leave the batter chunky. I usually just let mine sit out while I prep everything else. You can also use my shortcut for the eggs: Place them in a bowl of warm water, and they’ll come to room temp in a few minutes.
- Choose your sweetener based on the flavor you want. These almond flour muffins do taste like maple if you use maple syrup, which I think is delicious. Using my zero sugar honey makes the flavor more mild and I prefer that option when I make these as blueberry muffins. Or use my zero sugar simple syrup for no added flavor, so your add-ins (and vanilla extract) can shine!
- This is my favorite whisk for this recipe. I like it because it’s sturdy enough to mix the thicker batter, but still a whisk shape. Alternatively, you can switch off between a regular whisk and a spatula as needed.
- I recommend a light-colored muffin tin if possible. I love my USA-made muffin pan, not only because it bakes evenly and cleans up fast, but also because the lighter color prevents the bottoms of my muffins from getting too dark.
- This large cookie scoop makes filling the muffin cups so much faster. Plus, it reduces drips that I have to clean off the muffin tin and makes all the muffins the same size, which helps them bake more evenly.
- Can you skip lining the muffin tin? Yes, you can if the nonstick surface is good, like mine above. However, I always line it with these natural parchment paper liners, because it makes cleanup easier. I also sometimes use these silicone liners, which are reusable and have convenient notches for lifting them out of the pan.
- If you want super tall muffin tops, make 10 muffins instead of 12. I prefer to make 12 with moderate tops, as these are already quite filling as-is.
- The texture of these almond flour muffins improves as they cool. I love a warm muffin, but these taste better if I let them cool and then reheat gently. That being said, I’ve definitely enjoyed them after cooling for just 5-10 minutes, too.
Almond Flour Muffins (Moist, Fluffy, Easy)
My almond flour muffins are super moist, fluffy, and naturally sweetened, with no refined sugar. Low carb, gluten-free, and delicious!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat oven to 350 degrees F (177 degrees C). Line a muffin pan with 12 parchment or silicone muffin liners.
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In a large bowl, whisk together the almond flour, baking powder, and sea salt.
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Crack the eggs into the bowl. Whisk them in the center or at the edge before mixing with the other ingredients.
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Stir in the maple syrup, melted butter, milk, and vanilla, just until combined.
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Distribute the batter evenly among the muffin cups. If you like, top with sliced almonds and press in gently.
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Bake almond flour muffins for 20-25 minutes, until the tops are golden and an inserted toothpick comes out clean.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you avoid common baking mistakes and make the process easier.
- Flavors: Don’t miss my flavor variations below! I’ve got lots of ways you can customize this almond flour muffin recipe.
- Storage: I usually keep these almond flour muffins in an airtight container on the counter if we’re eating them within a couple days. For longer storage, the fridge keeps them fresh for about a week.
- Reheat: If you like your muffins warm (I do!), pop one in the microwave for a few seconds or warm it in the oven.
- Freeze: These freeze really well! Just place them in a sealed container or zip lock bag, and stash them in the freezer for up to 3-6 months. When you’re ready to eat, let them thaw on the counter and warm them up if you like that fresh-baked feel.
- Note on nutrition info: Nutrition facts are based on the plain muffins only and don’t include optional sliced almonds or add-ins, like fruit, nuts, or chocolate chips.
📖 Want more recipes like this? Find this one and many more in my Keto Cheat Sheet System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Muffins
Flavor Variations
Like I said, I made these almond flour muffins to be a blank canvas for all kinds of add-ins! Here are some of my favorites I’ve tried:
- Chocolate Chips – These are my favorite sugar-free chocolate chips, but any kind you like work great. I recommend 1/2 cup, or a bit more if you like a lot of chocolate throughout.
- Fresh Berries – Blueberries are my go-to, but chopped strawberries, halved raspberries, or blackberries work too. I’ve also used frozen berries, and find they work best if I toss them with a little almond flour and add to the batter while still frozen. They bleed less that way.
- Maple Walnut – Stir in 1/2 cup chopped walnuts or pecans for a cozy, nutty twist that goes perfectly with the maple flavor.
- Cranberry Orange – Add 1/3 cup dried cranberries and a teaspoon of orange zest for a festive combo.
- Lemon Poppy Seed – Use honey instead of syrup, plus add 2 tablespoons of poppy seeds and a tablespoon of lemon zest.
- Banana – If you want a banana version, try my almond flour banana muffins.
- Pumpkin – Replace the milk with 1/2 cup pumpkin puree and add a teaspoon pumpkin pie spice. You can also make my low carb pumpin muffins, which I make with granulated sweetener.
More Almond Flour Muffin Recipes
I’ve actually made lots of muffins with almond flour! The ones above are my most versatile, but here are some others you can try:
30 Comments
Katie
1These are such fun and summery muffins. Love the pop of flavor the strawberry adds!
Abigail
0I made this recipe with honey, intending to make it with lemon zest, for the lemon poppy seed affect. I typically really do not like cooking with almond flour because it can tend to be really dry. This turned out FANTASTIC. I added a little bit of sugar into it, since I do not usually get any treats (allergic to all grain). I also added blueberries to it. I was somewhat liberal with my almond flour. I didn’t measure it perfectly. I made sure to mix the eggs before adding the other wet ingredients. I also COMPLETELY FORGOT the oil. It turned out PERFECTLY, very very moist and delicious! My husband couldn’t keep from eating a few. I also gave some to a friend who is grain free. Wonderful recipe I will make it again and again. I made it with almond milk. Perfect
Wholesome Yum D
0Abigail, I’m so happy to hear this turned out so well for you, especially with all your creative tweaks! It’s amazing that it still came out moist and delicious even without the oil. Love the idea of adding blueberries and honey for that lemon poppy seed twist!
Krista
0THANK YOU!! This was exactly the recipe I was looking for! I made some tweaks for my preferences (reduced maple syrup to 1/3 cup, subbed Go Raw pumpkin seeds for almond slivers, and added 1/4 cup wild frozen blueberries! (Oh and then topped it with some pumpkin seeds and a light drizzle of maple syrup). These are the BEST almond flour muffins I have had to date!! Excited to check out your other recipes – thanks again!
Wholesome Yum D
0So glad this was the recipe you needed, Krista! Your tweaks sound so delicious, I bet the wild blueberries and pumpkin seeds made such a nice combo. Let me know what you try next!
Maryann
0In the muffin recipe can I do half the recipe, will they turn out the same? Thank you, Maryann
Maya | Wholesome Yum
0Hi Maryann, Yes, absolutely, feel free to cut the recipe in half and just fill half the muffin tin. I’d recommend filling the empty cups with water to prevent warping and other pan issues.
Allisa
0I haven’t tried these yet. I was just wondering what is the difference between your Zero Sugar Syrup and your Liquid Allulose? Can the Allulose be used in place of the Zero Sugar Syrup? I ask because I have the Liquid Allulose on hand. Thanks!
Maya | Wholesome Yum
1Hi Allisa, My zero sugar maple syrup is maple flavored, whereas liquid allulose is not. If you’re asking about my zero sugar simple syrup, that’s unflavored as well, but has monk fruit added so is sweeter than plain liquid allulose. You can use liquid allulose in these muffins, but they’ll be bit less sweet. Hope this helps. Please let me know what you end up using and how they turn out!
Diane
0Can you use fresh strawberries
Maya | Wholesome Yum
0Hi Diane, Yes, that’s what I used in this recipe.
David
0There are no strawberries in this recipe
Maya | Wholesome Yum
0Hi David, As I noted in my post above, I originally made this recipe with berries and then updated it to be more universal to add any add-ins you wish.
John Majerus
0Substituted honey for syrup. They were delicious.
Ilona Fajka
0Yes I have made these very yum indeed and others like as well topped with whipped cream.
Pat
0Can fresh peaches be substituted for the strawberries?
Wholesome Yum D
0Hi Pat, I have never attempted that but let me know your results if you give it a try.
Doreen
1I added chopped pecans and topped each muffin with a whole pecan. They looked great and were delicious. Thanks for this easy and yummy recipe.
Maya | Wholesome Yum
0That’s a great idea, Doreen! I’m glad you enjoyed these.
Sharron H
0My kids loved these muffins. They have a great texture and I froze some for later.
Taylor
0These are the perfect healthy grab and go snack! Moist, fluffy, and I love the sweet strawberries mixed throughout. So delicious!
Elke
0The strawberry muffins are very nice.
Glenda
0Loved these moist tender muffins! The in-season strawberries make them next-level delicious!
Sandra Wendorf
0Can you use thawed out strawberries in this recipe? Would the amount stay the same?
Maya | Wholesome Yum
0Hi Sandra, No, don’t use thawed strawberries – the muffins will be mushy and wet. If you want to use frozen chopped strawberries, that would probably work, but add them in right from the freezer, don’t thaw first.
Christina
0Waiting to purchase products from Canada! I haven’t found a good maple syrup yet ..and want to try the allulose! Plus gluten free baking powder ?
Maya | Wholesome Yum
0Hi Christina, The products are available in Canada now!
lyne gagné
0I’m at my 2nd order. You will love it!
Suzy
0One of our favorite muffins to make! Super easy to put together!
Nellie Tracy
0Delicious muffin recipe! So light and full of delicious strawberry flavor! Love these!