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Made with simple ingredients, these muffins are one delicious paleo-approved recipe that both kids and adults devour.
Almond Flour Paleo Muffins
From paleo cinnamon rolls to almond-flour blueberry scones, I’m always testing and sharing recipes that taste like the classics while meeting my readers’ dietary needs. This almond flour muffin recipe is not just paleo, but also super quick and as delicious as the traditional!
Ingredients
This recipe starts with canned coconut milk (or whole milk yogurt; the key is that the liquid is thick). Then, you’ll need butter or ghee (or coconut oil to make the muffins dairy-free), honey or maple syrup, vanilla, apple cider vinegar mixed with baking soda to help the batter rise and yield airy muffins, blanched almond flour (store-bought or make almond flour in the blender), salt, and eggs to bind the batter.
How to Make Muffins with Almond Flour
These paleo almond flour muffins come together in a matter of minutes using your blender or food processor. Here’s how to make them:
- Blend wet ingredients.
Don’t overmix; you just want to get an even mixture. - Add the dry ingredients and blend.
You might need to wipe the sides with a spatula, since the batter will be very thick. At the end, you add the eggs and blend. Once the batter is done, add the mix-ins, if including any, and fold them softly. - Bake the muffins.
Bake in the preheated oven to 350F for 18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
I love making these paleo muffins different every time by adding mix-ins. Blueberries are always around in my kitchen, but you can use strawberries, raspberries, peaches, pears, walnuts, or even dark chocolate chips!
Success Tips for Paleo Muffins
The best visual is the short video in the recipe card. However, here are some additional tips to ensure your muffins with almond flour turn out great:
Baking recipes are delicate, especially when it comes to flour. Almond flour cannot be substituted for another flour. If you want to use coconut flour, check my Blueberry Coconut Flour Muffin recipe.
This recipe needs a thick liquid, like coconut milk or whole-milk yogurt. Don’t swap it for regular milk or almond milk!
Adding the ingredients at room temperature helps to get a smoother batter with an even texture.
Blend until combined, but no more than that. Overmixing can lead to dense muffins.
Can You Freeze Almond Flour Muffins?
Yes! Once the muffins are completely cooled, place them in the freezer (in their muffin tins or on a baking sheet) until frozen, about an hour. Transfer them to a freezer-safe bag or an airtight container, label them, and store them in the freezer for up to two months. Reheat in the microwave for 30 seconds or leave them over the counter until they thaw.
Almond Flour Paleo Muffins
Watch how it’s made:
Ingredients
- ½ cup canned coconut milk*
- 2 tablespoons butter, melted
- 1 tablespoon honey, or maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon apple cider vinegar
- 1 ¾ cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup blueberries, optional
Instructions
Prep:
- Preheat oven to 350F and line muffin pan with 8 liners.
Make the muffin batter:
- Place the coconut milk (or yogurt), melted butter, honey, vanilla, and apple cider vinegar in a blender. Blend just until combined.
- Add almond flour, baking soda, and salt to the wet mixture and blend. The batter will be very thick, so you might need to wipe the sides with a spatula.
- Add the eggs to the thick batter and blend just until combined. Yes, you add the eggs at the end.
- Transfer the muffin batter into a bowl and fold in the berries, if using. Then, fill the 8 muffin cups with batter.
Bake:
- Bake in the preheated oven for 18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool down to room temperature.
Serve & store:
- Enjoy these muffins at room temperature or slightly warmed.
- Once cooled, place the muffins in an airtight container or zip bag and store on the counter for a day, in the fridge for up to 4 days. To warm up from the fridge, microwave each muffin for 15 to 20 seconds. You can also freeze them for up to 2 months.
Notes
- If dairy is part of your diet, you can swap the coconut milk for whole milk yogurt.
- I've tried these with an egg substitute and they don't turn out.
Mandy says
Easy and tasty paleo muffins! Thanks for sharing this recipe!
Ella says
These paleo muffins were simple, had a good texture, and they’re the perfect base recipe to add blueberries, chocolate chips, and more. We’ve made it several times with success!
Mel says
Could i use almond milk instead of coconut milk or yogurt?
Laura Fuentes says
I would not recommend using almond milk since the consistency is much thinner than coconut milk or yogurt.
Holly says
Hi,
We follow paleo lifestyle and Dairy is not apart of that. would a coconut yogurt be a good substitute?
Laura Fuentes says
I like to use canned coconut milk or cream when I’m following strict paleo or whole milk yogurt (as listed) when I’m more lenient and doing primal. 1:1 ratio as shown.
Eliza says
These look delicious. I just bought some blueberries. Need to try them