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Almond Flour Muffins

Almond flour muffins are tender, grain-free treats that come together with simple mixing and baking. They feature a nutty aroma, a slightly crumbly texture, and a golden top, making them perfect for a wholesome breakfast or snack. Customizable with add-ins like berries or nuts, they are both comforting and versatile.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 2 eggs room temperature preferred
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil melted

Equipment

  • Oven
  • Muffin tin with liners or greased
  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin scoop or spoon
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it with coconut oil.
  2. In a mixing bowl, whisk together the almond flour and baking soda until evenly combined, releasing a nutty aroma as they mix.
  3. In a separate bowl, gently beat the eggs until slightly frothy, about 15 seconds, then stir in honey and vanilla extract until smooth and fragrant.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter should be slightly thick but smooth, with a glossy appearance.
  5. Add the melted coconut oil to the batter and fold in until evenly incorporated, ensuring a moist, shiny batter.
  6. Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full. The batter should shimmer and mound slightly above the liners.
  7. Bake in the preheated oven for 20-25 minutes, until the tops turn golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely for about 10 minutes, allowing the crumb to set.
  9. Once cooled slightly, serve the muffins warm or at room temperature, enjoying their tender crumb and nutty aroma. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.