Fluffy Almond Flour Muffin Recipe

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These delicious muffins can be customized with your favorite ingredients. Great as a snack, dessert, or even a quick breakfast!

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Diet: Gluten Free

Servings: muffins

Calories: 229kcal

Author: Katie Wells

2 ½ cups almond flour
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
¼ cup arrowroot powder (helps with texture – optional but recommended)
1 tsp cinnamon (optional)
3 large eggs (room temperature)
2 ripe bananas (mashed, or sub 1/3 cup applesauce or yogurt
¼ cup coconut sugar (or maple syrup or honey)
¼ cup coconut oil (melted, or butter)
⅓ cup milk (raw, almond milk, or milk of choice)
1 tsp vanilla extract
1 TBSP apple cider vinegar (optional, helps activate leavening for fluffier muffins)

Preheat oven to 350°F. Line a 12-count muffin pan with silicone muffin liners, parchment paper liners, or grease lightly with coconut oil.
In a large bowl, whisk together the almond flour, arrowroot, baking soda, baking powder, salt, and cinnamon.
In a separate mixing bowl, whisk the eggs, mashed banana, coconut sugar, melted butter or oil, milk, and vanilla. Add lemon juice or ACV here if using.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in any add-ins (berries, chocolate, nuts, etc.).
Divide batter evenly among muffin cups. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. They should be lightly golden brown.
Let cool in the pan for 5–10 minutes, then transfer to a wire rack. They're extra good warm with a smear of grass-fed butter

Freezer Tip: Let muffins cool completely, then store in an airtight container or reusable bag in the freezer for up to 3 months. Reheat in the toaster oven or oven for a quick snack.
You can also use lemon juice instead of ACV if desired.