Vegan Almond Flour Muffins (Oil-Free, GF, Keto Option)

vegan almond flour muffins in a muffin tin

4.92 from 12 votes

Vegan Almond Flour Muffins (Oil-Free, GF, Keto Option)

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

Prep Time5

Cook Time18

Total Time23

Course: Muffins

Cuisine: American

Keyword: almond flour, almond flour muffins, gluten-free vegan muffins, grain-free, grain-free muffins, keto, keto muffins, paleo, paleo muffins, wfpb, wfpb muffins

Servings: muffins

Author: Camilla Saulsbury

Equipment

12 count standard muffin tin

Ingredients

2.5 cups almond flour not almond meal
1/4 cup whole psyllium husks
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup nondairy milk such as almond milk, oat milk, cashew milk
1/3 cup mashed very ripe banana or use unsweetened applesauce, or unsweetened pumpkin puree,
2 tablespoons maple syrup see notes for Keto option
1 teaspoon vanilla extract
1 teaspoon vinegar any light colored vinegar, or lemon juice
1 cup fresh berries or chopped fruit Optional. Or use 1/2 cup chocolate chips, chopped nuts, or dried fruit

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
In a large bowl whisk the almond flour, whole psyllium husks, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
In a small bowl, whisk the milk, bananas, vanilla and vinegar until blended.
Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using. The batter will become very thick (from the psyllium).
Divide batter evenly among prepared cups.
Bake in preheated oven for 14 to 18 minutes until set at the centers are 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.

Notes

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 maple syrup with an equal amount of keto-friendly liquid sweetener.

Eggs Variation: If you do to follow a vegan diet, feel free to use eggs instead of psyllium husks Reduce the amount of milk to 1/3 cup (nondairy or dairy milk), omit the psyllium husks, and add 3 large eggs.

Psyllium powder: I have not tested the recipe with psyllium powder, but it should work. Be sure to add an equal weight (20 grams), not an equal volume. You will only need about 4 teaspoons of psyllium powder.

Nutrition