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Perfect almond flour muffins that are grain-free, Paleo, and easily made Keto, too! Vary them in multiple ways with different add-ins and flavorings.

Paleo almond flour muffins, with blueberries added, on a black cooling rack

Easy Almond Flour Muffins

My friend Kim informed me last week that she has been following a Paleo diet (grain-free, dairy-free) for the past month and that if I could come up with a go-to Paleo muffin/bread recipe, she would be ever so grateful. I detected some urgency in her voice (she mentioned that the entire family was on the diet and dissension in the ranks was mounting), so I set to work at once.

I knew I had some almond flour in the freezer from a bulk foods buying spree, so I decided to put it to immediate use on Kim’s behalf. I love working with almond flour. Working with it is fairly straightforward, but it does require some finesse.

For example, it cannot be used as a measure-for-measure replacement for all-purpose or whole wheat flour; it benefits from a lower percentage of overall liquid (almonds have far more moisture than wheat) and benefits from an a higher proportion of eggs (to aid leavening due to the absence of gluten). 

How to Make Perfect Almond Flour Muffins

In my mind a good muffins should have a tender crumb but must also be firm enough to stand on it’s own without crumbling  into your lap. I wanted a minimalist muffin, as well as one with a minimal amount of added oil) too much leaves almond flour recipes greasy).  A bit of pumpkin, applesauce or banana works perfectly in its place.

I also scale back on the many eggs often found in many almond flour recipes. Almond flour baking recipes need eggs for structure and a good rise, but add too many and the results can taste overly egg-y.

The resulting recipe is easy as can be; in one bowl, combine the dry ingredients (almond flour, baking soda and salt). In a small bowl, whisk the we ingredients (eggs, mashed banana, water, oil, and maple syrup) and then add to the dry ingredients, stirring until combined.

Gass bowl full of almond flour muffin batter, with blueberries added

Add in Fruits, Nuts, Chocolate Chips & More

You can vary these endlessly with a cup of fresh fruit (not too wet; blueberries are always welcome additions), unsweetened dried fruit, cacao nibs, or chocolate/carob chips if you are not following a paleo diet. Have fun with differnt flavorings, too, such as extracts, spices, and citrus zests.

Alterntively, head in a savory direct with fresh or dried herbs, savory spices, seeds, nuts, you name it. 

Fresh blueberries are always a favorite add-in at my house.

small yellow bowl filled with fresh blueberries

Scoop the batter into 10 lined cups of a standard size muffin tin (the batter will be thick). Now comes the only  difficult part of making these muffins: waiting for them to bake! 

Unbaked batter for almond flour muffins, with blueberries, in a metal muffin tin

Enjoy the recipe and happy baking!

blueberry almond flour muffins on a cooling rack

More Almond Flour Recipes to Love:

Vanilla Almond Flour Cake {vegan, oil-free}

3-Ingredient Vegan Almond Bread (grain-free, oil-free}

Raspberry Almond Flour Muffins {vegan, oil-free, gluten-free}

3-Ingredient Banana Almond Flour Cookies {vegan}

Almond Flour Cauliflower Popcorn {2 ingredients, Vegan, Oil-Free}

Paleo almond flour muffins, with blueberries added, on a black cooling rack

Paleo Almond Flour Muffins--Master Recipe with Variations (Keto Option)

Yield: 10 muffins
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes

Perfect almond flour muffins that are grain-free, Paleo, and easily made Keto, too! Vary them in multiple ways with different add-ins and flavorings.


  • 2 and 1/2 cups (280 g) almond flour/meal (lightly spoon into cups to measure)
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 large eggs
  • 1/3 cup mashed very ripe banana, unsweetened applesauce, or unsweetened pumpkin puree,
  • 2 tablespoons maple syrup or honey (see notes for Keto option)
  • 2 tablespoons coconut oil (melted) or oil of choice
  • 1/4 cup water
  • 1 teaspoon vinegar (white or cider)
  • Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
  • Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple) or 1/2 cup dried fruit/cacao nibs/chopped nuts/seeds or


  1. Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
  2. In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
  3. In a small bowl, whisk the eggs, banana, oil, water and vinegar (add any extracts or zest at this point, if using).
  4. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
  5. Divide batter evenly among prepared cups.
  6. Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.


Storage: Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 6 months.

Keto Variation: Use unsweetened applesauce as the puree and replace the honey with an equal amount of keto-friendly liquid sweetener.

Nutrition Information
Serving Size 1 muffin
Amount Per Serving Calories 229Total Fat 17.5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 10.2gFiber 3.2gSugar 0gProtein 8g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. I don’t know why the question Marks (???) showed up in my comment please disregard them I put exclamation points (!!!) ????

    1. Do not worry about it, Hoda–for some reason the WordPress platform convert emojis to question marks.

  2. Hello Camilla, I don’t usually make comments but this is Amazing ???? WOW!!! Everything I have made from your recipes come out exactly as you mention, I am never disappointed in the end and when I try one of your recipes for the first time I know all my energy and time will have success and that’s because of your good taste and time you put. I told my husband that you are a baking scientist???? Thank you so much for caring and putting your heart in what you do. It really has changed my quality of life as far as enjoying variety for myself and my family. Even with all my restrictions from wheat and dairy since 2019 now I can enjoy things and make things for others that I couldn’t before???? of course my husband is enjoying everything plus the chocolate ice cream I sub almond butter ???? I can’t thank you enough!!! Thank you for being so generous hearted to share such wonderful recipes that make a difference for many in their homes. Love the chick pea flour bread and muffins, just enjoyed the almond flour muffin with dark chocolate chips and chopped walnuts. Oh and the almond flour biscotti I make a batch every week it’s a new expected regular item in my house???? Many thanks again!

    1. Hoda,

      Thank you so much for the lovely comment, I am so grateful. I am very happy that the recipe works so well for you 🙂 I cannot begin to tell you how much your comment means to me, it spurs me on to create more! Cheers xo

  3. I make these often. You may want to add the honey/maple syrup to the recipe steps.

    I don’t usually have ripe bananas handy so I use a pouch of pureed baby food such as pear/blackberry. The pouch is exactly the right size.

    We just love them!

  4. Update: Just finished having these and this recipe is a keeper! Couldn’t wait the full 30 minutes though. Lol. Definitely will be making these again.

  5. Mine needed 20 minutes and I have an oven thermometer to make sure temperature is accurate. They look and smell great. Don’t know if I can wait 30 minutes for them to cool. ?

  6. I subbed 1/2 cup of almond flour with 2 scoops of vanilla whey protein and used agave instead of maple syrup. Mixed in raisins and chia seeds. They came out great. Nice post workout snack with lots of protein..

  7. I am also not someone who comments on things. I made these this evening and the batter was thick enough to scoop up with the muffin scooper so I just put them on parchment and they’re more like a scone or drop biscuit. Not sure what I did wrong

    1. Hi Lisa,
      I am sorry that the muffin batter was so dense. A possible reason may be that the cups of almond flour/meal were packed, so that there was more than 2 and 1/2 cups. I wrote this recipe before I used weight measurements, but your comment has prompted me to add the weight for the flour, as well as a direction for lightly spooning in the almond flour when measuring. I hope that solves it, Lisa!

  8. I just made these. They turned out fabulous!!! I added 1 cup blueberries, 1/2 cup crushed pumpkin seeds and 1/2 cup crushed almonds.

    They are amazing!!! Thanks for sharing such a yummy recipe!!