Name: Almond Flour Paleo Muffins
Prep time: 5 min
Cook time: 18 min
Ingredients: 1/2 cup canned coconut milk*; 2 tablespoons butter (melted); 1 tablespoon honey (or maple syrup); 1 teaspoon vanilla; 1/4 teaspoon apple cider vinegar; 1 3/4 cups blanched almond flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 1/2 cup blueberries (optional)

Recipe

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Making these paleo muffins with almond flour is a breeze! In this easy recipe, the batter is made in a blender so all you do is bake!

Made with simple ingredients, these muffins have become one of my go-to breakfast options since they are one paleo-approved recipe that both kids and adults devour.

Paleo Muffin Ingredients

This Paleo Muffin recipe is made with easy-to-find staples and yields muffins that taste as good as the traditional. You’ll find the measurements at the end of the post, but first, check this list before making any substitutions:

Canned coconut milk: if dairy is part of your diet, you can swap it for whole milk yogurt. The key is that the liquid is thick.
Butter or ghee: adds moisture and flavor. You can use coconut oil for dairy-free.
Honey or maple syrup: to sweeten these muffins.
Vanilla: that delicious cake-like flavor we want in our muffins.
Apple cider vinegar: mixed with baking soda, helps the batter rise to yield airy muffins.
Blanched almond flour: use store-bought or make almond flour in the blender.
Baking soda: acts as a leavening agent to get tall muffins.
Salt: to enhance all the flavors.
Eggs: bind the batter. I’ve tried these with a substitute and they don’t turn out.
Blueberries: totally optional. Use fresh or frozen.

Mix-Ins

I love making these paleo muffins different every time by changing the mix-ins. Blueberries are always around in my kitchen, but you can use strawberries, raspberries, peaches, pears, walnuts, or even dark chocolate chips!

Or, for a “plain” look and feel to a yellow cake cupcake, you just leave it all out and enjoy!

an almond flour muffin in a lunchbox with berries and almonds

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:

1. Prep
You preheat the oven to 350F and line a muffin pan with 8 liners.

2. Blend wet ingredients
You place the coconut milk (or yogurt), melted butter, honey, vanilla, and apple cider vinegar in a blender and blend just until combined.

on the left, muffin ingredients in a blender. On the right, muffin batter in the blender

3. Add the dry ingredients
You add almond flour, baking soda, and sal to the wet mix and blend. You might need to wipe the sides with a spatula, since the batter will be very thick.

4. Add the eggs
Yes, you add the eggs at the end! Blend until combined.

5. Add the mix-ins
After you’ve made the batter, add the mix-ins.

6. Fill the muffin cups
Make sure you line the muffin tray.

7. Bake
You bake for 18 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.

8. Cool down
Once the paleo muffins are done, remove them from the oven and allow to cool down to room temperature.

Check out how easy they are to make in this quick video:

Success Tips for Paleo Muffins

Follow these tips and the almond flour muffins will turn out soft and fluffy every time you bake them:

Don’t use coconut flour
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.

Not all milks are the same
This recipe needs a thick liquid, like coconut milk or whole-milk yogurt. Don’t swap it for regular milk or almond milk!

Use room temperature ingredients
Adding the ingredients at room temperature helps to get a smoother batter with an even texture.

Don’t overmix
Blend until combined, but no more than that. Overmixing can lead to dense muffins.

Can You Freeze Almond Flour Muffins?

Yes, once the paleo muffins are cooled down completely, place them in the freezer (in their muffin tins or on a baking sheet) until frozen, about an hour. Then, transfer them to a freezer-safe bag or an airtight container, label them, and store them in the freezer for up to two months.

To reheat, microwave for 30 seconds or leave them over the counter until they thaw.

Almond Flour Paleo Muffins

Servings: 8 muffins

Prep Time: 5

Cook Time: 18

Making these paleo muffins with almond flour is a breeze! In this easy recipe, the batter is made in a blender so all you do is bake!

5 from 26 votes

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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.

Store:

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.