Enjoy these 12 Almond Flour Muffin Recipes for all seasons, from blueberry and banana, to blackberry and morning glory. I have a basic all-purpose almond flour muffin recipe included as well, so you can make your own variations. It’s vanilla scented with a streusel topping and glaze. It’s perfect for all sorts of additions like berries and/or chocolate chips. All 12 recipes are naturally gluten-free with dairy-free options and made without refined sugar.
I used to make these blueberry muffins that were outrageously good. However, they were made primarily with processed ingredients like flour and sugar.
So one of the first flavors I set out to recreate was, of course, blueberry muffins! To my surprise, after some testing, I came up with a formula for almond flour muffins that I loved more than the processed version.
From there, I was off and running, making all my favorite classic muffin flavors. So today I have them all together in one place as well as my recipe for basic almond flour muffins.
There’s a flavor here for every season all year long. And my basic almond flour muffins can be tinkered with for endless variations too.
All-Star Almond Flour Muffin Recipe
These Coffee Cake Almond Flour Muffins are my most basic almond flour muffin that is endlessly customizable. It comes with a cinnamon streusel topping and a glaze.
But both of those can be omitted for a plain vanilla almond flour muffin. And you’ll find the recipe at the bottom.
From there, you can add anything you’d like, from berries to mini chocolate chips for variations.
Spring & Summer Almond Flour Muffins
- Peach Streusel Muffins
- Raspberry Poppy Seed Muffins
- Blackberry Cardamom Muffins
- Double Chocolate Zucchini Muffins
- Almond Flour Blueberry Muffins
- Pineapple Zucchini Muffins
I probably make the blueberry muffins the most often, with frozen blueberries most of the year and fresh huckleberries in the summer. They’re Tyler’s favorite and have just a hint of lemon that makes them irresistible.
But each one of these muffins is a long-time favorite! The peach muffins just hit the spot when peaches are in season, and you’ll always find me making zucchini muffins in the height of summer.
Fall & Winter Almond Flour Muffins
- Almond Flour Banana Muffins
- Apple Streusel Muffins
- Cranberry Orange Muffins
- Morning Glory Muffins
- Pumpkin Muffins
Again, you can’t go wrong here, but we’re partial to the Morning Glory Muffins with their carrot cake flavors. Banana is a classic that I usually make when we have company because everyone really loves them.
And finally, the pumpkin, apple, and cranberry orange muffins are my favorites to make early fall, right through to the holidays.
Ways to serve Almond Flour Muffins
- Add some protein with my Sausage Breakfast Casserole , Sauage Egg Muffins , Spinach Scrambled Eggs , or Veggie Scrambled Eggs .
- Turkey Breakfast Sausage or my Air Fryer Sausage Links are both great for breakfast with these muffins.
- In the winter months try my Winter Fruit Salad with some protein.
Almond flour adds richness and moistness to baked goods like muffins. However, it doesn’t have any binding qualities like gluten in all-purpose flour. That is why it’s important to combine it properly so your muffins are fluffy.
I have two secrets to baking with almond flour. The first is to use a combination of tapioca starch and almond flour. The second secret is to use eggs with the almond flour and tapioca. The 3 bind together nicely to produce a moist but fluffy muffin. Almond flour on its own tends to be too crumbly because it doesn’t have any gluten or ‘binding’ qualities.
Tips & Tricks
- Almond flour vs. almond meal – almond flour has a much finer texture than almond meal. It should resemble very fine sand, where almond meal can be gritty.
- If you have almond meal you need to use up, I find it to be a better option for something like my Almond Flour Chicken Parmesan than for baking.
- Don’t expect almond flour muffins to rise as much as muffins made with all-purpose flour. However, with a combination of almond flour + tapioca starch + eggs , you will get a nice fluffy result.
- To tell if your almond flour muffins are done, insert a toothpick into the center, if it comes out clean or with a few crumbs, they’re done. If there’s a little batter, they need a few more minutes.
- Start testing your baked goods early! Every oven bakes differently, and ovens are rarely correctly calibrated. You can get a thermometer to help you see what temperature your oven is ‘actually’ running at. Or test early to make sure your baked goods don’t get overcooked.
INGREDIENTS1x2x3x
- 2 cups fine almond flour
- 1/2 cup tapioca starch - sometimes called flour
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1 vanilla bean - split in half lengthwise, see notes
- 1 tbsp vanilla extract
- 1/2 cup Grade A maple syrup - or honey
- 2 eggs
- 1/4 cup butter - melted, ghee or coconut oil
Streusel Topping:
- 1/2 cup fine almond flour
- 1 tsp ground cinnamon
- 1/2 cup sliced almonds - or chopped pecans
- 2 tbsp butter - melted, ghee or coconut oil
- 2 tbsp Grade A amber maple syrup - or honey
Glaze:
- 1/4 cup coconut butter - also called coconut mana
- 1 tbsp Grade A amber maple syrup - or honey
- any remaining vanilla bean seeds you can scrape out
INSTRUCTIONS
- Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
- In a medium sized mixing bowl, add the almond flour, tapioca starch, sea salt, and baking powder. Scrape the seeds from the split vanilla bean into the bowl and stir to combine all the ingredients. Set the vanilla bean pod aside for the glaze and keep it for another use listed below in the notes.
- Add the vanilla extract , honey, and melted ghee/butter. If your honey is solid, you will need to melt it over low heat before adding it to the bowl. Stir until the mixture is combined, then portion the batter evenly into the lined muffin tin.
- For the streusel, stir together the almond flour, cinnamon, and sliced almonds until the cinnamon is mixed in. Then add the melted ghee/butter and honey. Stir again to combine, then portion the streusel evenly over the top of the muffin batter.
- Bake the muffins for 10-15 minutes, and when they’re looking very golden, place a piece of foil over them as a ’tent’ to keep them from over browning.
- Normally you wouldn’t need to do this when baking muffins, but honey can over brown, and burn easily. Continue to bake until the muffins are puffed in the middle and a toothpick inserted into the middle comes out clean, about 22 minutes total.
- Remove the muffins from the oven and set them on a cooling rack to cool for about 10 minutes. Then carefully remove the muffins from the pan to continue cooling.
- While the muffins are cooling, make the glaze by adding the coconut butter to a small saucepan. Melt over low heat, then when no more lumps remain, remove the pan from the heat and whisk in the honey. Scrape any seeds you can from the vanilla bean pod into the melted coconut butter, and whisk in water 1 tablespoon at a time until a glaze like consistency forms. If the glaze looks broken, just whisk in another tablespoon or so of water until it smoothes out again.
- From there you can drizzle it over the tops of the muffin or place it in a squeeze bottle to makes clean lines over the tops of the muffins. Serve the muffins still warm or at room temperature.
NOTES
nutrition facts
Almond Flour Muffins
Ingredients
- 2 cups fine almond flour
- 1/2 cup tapioca starch sometimes called flour
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1 vanilla bean split in half lengthwise, see notes
- 1 tbsp vanilla extract
- 1/2 cup Grade A maple syrup or honey
- 2 eggs
- 1/4 cup butter melted, ghee or coconut oil
Streusel Topping:
- 1/2 cup fine almond flour
- 1 tsp ground cinnamon
- 1/2 cup sliced almonds or chopped pecans
- 2 tbsp butter melted, ghee or coconut oil
- 2 tbsp Grade A amber maple syrup or honey
Glaze:
- 1/4 cup coconut butter also called coconut mana
- 1 tbsp Grade A amber maple syrup or honey
- any remaining vanilla bean seeds you can scrape out
Instructions
- Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
- In a medium sized mixing bowl, add the almond flour, tapioca starch, sea salt, and baking powder. Scrape the seeds from the split vanilla bean into the bowl and stir to combine all the ingredients. Set the vanilla bean pod aside for the glaze and keep it for another use listed below in the notes.
- Add the vanilla extract, honey, and melted ghee/butter. If your honey is solid, you will need to melt it over low heat before adding it to the bowl. Stir until the mixture is combined, then portion the batter evenly into the lined muffin tin.
- For the streusel, stir together the almond flour, cinnamon, and sliced almonds until the cinnamon is mixed in. Then add the melted ghee/butter and honey. Stir again to combine, then portion the streusel evenly over the top of the muffin batter.
- Bake the muffins for 10-15 minutes, and when they’re looking very golden, place a piece of foil over them as a ’tent’ to keep them from over browning.
- Normally you wouldn’t need to do this when baking muffins, but honey can over brown, and burn easily. Continue to bake until the muffins are puffed in the middle and a toothpick inserted into the middle comes out clean, about 22 minutes total.
- Remove the muffins from the oven and set them on a cooling rack to cool for about 10 minutes. Then carefully remove the muffins from the pan to continue cooling.
- While the muffins are cooling, make the glaze by adding the coconut butter to a small saucepan. Melt over low heat, then when no more lumps remain, remove the pan from the heat and whisk in the honey. Scrape any seeds you can from the vanilla bean pod into the melted coconut butter, and whisk in water 1 tablespoon at a time until a glaze like consistency forms. If the glaze looks broken, just whisk in another tablespoon or so of water until it smoothes out again.
- From there you can drizzle it over the tops of the muffin or place it in a squeeze bottle to makes clean lines over the tops of the muffins. Serve the muffins still warm or at room temperature.
Notes
Nutrition
The recipe Almond Flour Muffins appeared first on Get Inspired Everyday! on April 8, 2025
https://getinspiredeveryday.com/almond-flour-muffin-recipes/
Easy to make and perfect for an impressive dinner, these 27 Side Dishes for Shrimp Pasta give you lots of inspiration to choose from. Serve them with my Garlic Butter Shrimp Pasta or follow my notes for Easy Shrimp Alfredo Pasta. These side dishes include fresh salads, roasted veggies, easy veggies on the stovetop, and some grilled options as well.
My Garlic Butter Shrimp Pasta is one of our most popular recipes and I get lots of questions about what to serve with it! So today I have all my favorites put together so you can have lots of creative shrimp pasta dinners.
Between the shrimp and pasta, you have protein and carbs taken care of. From there, I add a bit of chopped baby spinach to my recipe for added greens, and all you need is some veggies to go with it.
Asparagus is one of our personal favorites to pair with shrimp pasta, but broccoli and green beans are available more of the year. For salads, there are also lots of seasonal options, from apple spinach salad to strawberry spinach salad.
There is a little something for everyone, plus some menu ideas at the end.
Favorite Salad Sides
- Easy Green Salad
- Strawberry Spinach Salad
- Caesar Salad (made without the chicken)
- Apple Spinach Salad
- Italian Chopped Salad
- Watermelon Basil Salad
- Spinach Berry Salad (made without the chicken)
- Best of Summer Salad
- Roasted Pear Spinach Salad
- Bacon Kale Caesar Salad
The best winter salads are the Bacon Kale Caesar, Pear Spinach Salad, and Apple Spinach Salad. The rest on this list are better in the summer when produce is fresh and local! Salads are great to pair with pasta because you can prep them ahead.
On the Grill & Stovetop Veggies
- Grilled Vegetables
- Grilled Prosciutto Wrapped Asparagus
- Honey Glazed Carrots
- Sautéed Green Beans
- Maple Sage Carrots
- Garlic Butter Mushrooms
- Balsamic Red Pepper Green Beans
- Garlic Sautéed Spinach
- Bacon Mushroom Green Beans
- Lemon Herb Zucchini
I love pairing the prosciutto wrapped asparagus especially with shrimp pasta because the cured meat is so nice with the shrimp. Also the garlic butter mushrooms are an all-star player that works well with any other veggie dish you choose.
Oven Roasted Vegetable Side Dishes
- Oven Roasted Broccoli
- Garlic Roasted Carrots
- Perfect Roasted Asparagus
- Roasted Brussels Sprouts
- Garlic Roasted Green Beans
- Roasted Cherry Tomatoes
- Parmesan Roasted Asparagus
Oven roasted veggies are my favorite because they’re so convenient. You can have them roasting in the oven while you concentrate on getting the shrimp pasta cooked perfectly.
Asparagus, broccoli, green beans, and sautéed spinach all pair well with shrimp pasta. Fresh spinach salads and Caesar salad also go perfectly with shrimp pasta.
Shrimp alfredo is very decadent and goes well with vegetable side dishes and fresh salads. I like to pair shrimp alfredo with Strawberry Spinach Salad or my Easy Green Salad because they ‘reset’ your palate to enjoy each bite of shrimp alfredo.
Easy Shrimp Alfredo: 1 pound cooked pasta + 1 pound cooked shrimp + 2x Recipe Garlic Parmesan Sauce
Tips & Tricks
- Start these seasonal dinners with either my Antipasto Platter , Summer Antipasto , or Summer Charcuterie Board
- Spring Dinner: Shrimp Pasta + Strawberry Spinach Salad + Asparagus
- Summer Dinner: Shrimp Pasta + Watermelon Feta Salad + Sautéed Green Beans
- Fall Dinner: Shrimp Pasta + Apple Spinach Salad + Roasted Broccoli
- Winter Dinner: Shrimp Pasta + Roasted Pear Salad + Brussels Sprouts
- Garlic Butter Mushrooms go well with all 4 menus and you can swap any salad listed for my Caesar Salad made without the chicken.
- Add your favorite dinner rolls, sourdough baguette, or garlic bread.
- Finish these dinners with one of my dessert recipes . My favorite for entertaining is my Death By Chocolate because you can make it ahead.
