Go Back
–+ servings
Almond Flour Breakfast Muffins

Discover the secret to delicious and nutritious Almond Flour Breakfast Muffins that keep you full and energized all morning long
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups blanched almond flour
  • 4 large eggs (room temperature)
  • 1/3 cup honey or maple syrup (adjustable)
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1/3 cup melted virgin coconut oil (or butter, or avocado oil)
  • 1 tbsp vanilla extract

Equipment

  • Standard muffin tin
  • Paper liners
  • 2 Mixing bowls
  • Whisk
  • Rubber spatula
  • Ice cream scoop
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners.
  3. In a mixing bowl, combine almond flour, baking soda, and salt. Whisk to combine.
  4. In a second bowl, beat the eggs lightly, then add honey or maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  6. Fill each muffin cup about three-quarters full with batter, using an ice cream scoop for even portions.
  7. Gently tap the muffin tin on the counter to release any air bubbles.
  8. Bake in the preheated oven for 20-24 minutes, checking for doneness with a toothpick.
  9. Cool muffins in the tin for 5 minutes, then transfer to a cooling rack.

Nutrition

Calories: 195kcalCarbohydrates: 8gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 165mgSodium: 150mgPotassium: 290mgFiber: 3gSugar: 4gVitamin A: 200IUCalcium: 90mgIron: 1.5mg

Notes

Experiment with various mix-ins such as blueberries, chocolate chips, or nuts to customize your muffins. Store completely cooled muffins in an airtight container on the counter for up to 3 days or in the fridge for a week. They can also be frozen for up to 3 months. For easy portions, use an ice cream scoop to fill muffin cups. Avoid overmixing the batter to maintain a light texture.
Tried this recipe?Let us know how it was!