This is a wonderful template for a delicious and easy gluten free muffin recipe. You can experiment by adding different flavor combinations including: date walnut, lemon, poppy seed, dried cranberries, chocolate chips, cinnamon raisin, and orange dark chocolate chip. Check out my variations below.
You can scale up the recipe and make as many muffins as you like. Double it for 8 muffins. Cut it in half for 2.
I buy my raw, unpastuerized, organic almond flour at www.benefityourlife.com I love baking with almond flour as it is light in consistency, but filled with lots of protein and good fats. I use almond flour for all my baking needs instead of wheat or white flours. I also prefer it over other gluten free flours.
Thanks again to the lovely Elana Amsterdam for inspiring this recipe.
- 1 cup blanched almond flour
- 2 large eggs
- 2 tablespoon honey
- ¼ teaspoon baking soda
- ¼ teaspoon good salt
- ½ teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- In a medium bowl, combine almond flour and baking soda
- In a large bowl combine eggs, honey and vinegar
- Stir dry ingredients into wet, mixing until combined
- Scoop about ¼ cup of batter at a time into greased muffin tins
- Bake at 350° for 15 minutes, until slightly browned around the edges
- Cool in the pan for ½ hour
- Serve with butter
Hi beautiful lady!!! So super cool to find your recipe online! Im so happy for you and all your successes!!! I used your muffin recipe with a couple of my own additions and we loved them. Thank you! Blessings and love to you!!
Is this the amazing Treena? Wow, what a delight to hear from you! So glad this muffin recipe worked for you. And thanks or saying hello! Love, Amanda
Soooo not fair….I am being tortured by seeing these right now. I would love one with my coffee at this very moment! My mouth is watering… I going to make it right now.
Thanks for sharing!
Hi Effie,
So glad you discovered this recipe. Please do let us know how your Marvelous Muffins turn out! They are quite delish!
I just make them whit cinnamon and crushed almond to celebrate the 4 of July. We love them! Thanks! Can you post a recipe for almond cookies? When I bake mine they always finished smoth and not crunchy. 🙂
Sounds delicious! I will post a recipe for almond flour cooking soon!
Hi Can I use almond meal instead of flour? Thank you.
Hi Rouge,
Yes, you can but the texture won’t be quite the same. Blanched almond flour is the best. Almond meal will still work though.
Hey – New to your website. Thanks, I am just baking these muffins as I type. Would you by any chance have the Nutritional facts to these muffins? Carbs, calories, protein etc?
Hi Deepa, Sorry, I don’t provide nutritional info at this point. I may in the future but for now, you could use Chronometer or My Fitness Pal and figure it out yourself. Thanks and welcome! Amanda
Ok so just ate one, it’s is the real deal!!!!! No compromises, tastes like a regular muffin, in love.
I did cheat, added a dropper of liquid stevia. I love sweets, it has no after-taste whatsoever.
Oh yay, I am so glad you like them!! I love those muffins too. Good idea about the stevia! You can change up those muffins and add so many different combinations. Enjoy!!
will maple syrup work in place of the honey in these?
Hi Tiffany,
Yes, maple syrup works just as well as honey. Enjoy!!
I may be missing it, but I was wondering about the vanilla extract and the directions. I making them now so I’m just going to add it to the wet ingredients! Thank you for the wonderful recipe – Lauren
Yes, add vanilla into the wet ingredients. Thanks for clarifying. Hope you enjoy!!
I meant “in the directions”!
Hmmmm. Made these this morning as I’ve just been diagnosed with celiac’s disease. The batter was quite liquidy and the muffins took ages to cook (more than 20 mins with a lot of ‘just two more minutes’ on my part as I anxiously awaiting their golden edges and less doughy middles).
The final product didn’t puff up the way it likely should based on your pictures…but I can tell the flavour is there! Just need to figure out why the batter was so runny and why they didn’t rise. Any ideas?
Thanks so much for this gluten-free recipe! With a tweak or two, I think this will be a favourite!
Hi Steph, Hmmmm…not sure why they didn’t rise. Did you follow the recipe exactly or make any substitutions? Also, what kind of almond flour did you use? I haven’ had this experience. Tell me more.
These are wonderful! I doubled the recipe, and added a shredded large carrot. Amazing!
Mmmmmm, that sounds delicious!! Thank you for your feedback!
Forgot to add my rating
Thank you!!!
they are yummy, however I don’t think I would put in a whole cup of fruit again unless I was making a double batch…and only make what is required….I got 9 muffins so I would have to double the recipe to get more…lol
Hi Janice,
Thanks for your comment! Yes, they could probably do with less fruit. I appreciate you leaving a message. Much love, Amanda