Almond flour is used to make these tasty, healthy, and quick muffins. Bananas and blueberries can be swapped out for any other fruit you choose in this recipe, along with any other fruits, veggies, nuts, or seeds. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 cup almond meal
- ½ teaspoon ground flax seed (Optional)
- ½ teaspoon chia seeds (Optional)
- ¼ teaspoon baking soda
- 2 eggs
- 1 tablespoon honey
- ½ teaspoon apple cider vinegar
- ½ ripe banana
- ¾ cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
- Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in a pan for 30 minutes.
- For a vegan substitute, use 2 tablespoons of applesauce or 3/4 of a banana in place of the eggs.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 1 g |
| Sodium | 117 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I had the same trouble as some of the other reviewers-this recipe doesn’t seem to want to cook at all! The “dough” stayed fairly the same texture and was somewhat rubbery and raw/dry tasting. I did cook it for an extra ten or so minutes just to make sure it wasn’t just me/my oven/user error as well. I think the idea is there; but it probably needs more of a binding/rising agent to really make this recipe shine.
It seemed like something was missing so I added 2T. oil to the mixture. I tried adjusting it to make 12 muffins, not 4 but the page wouldn’t do that. They actually were very good!
Not good. I followed directions exactly for the vegan option (& included the chia/flax & subbed applesauce for eggs). As others have mentioned, they don’t really “cook” through. I cooked an extra 10 minutes and it didn’t help much. Some recipes just need a few tweaks, but these are hopeless. Two stars instead of 1 bc the flavor is fine.
It was great! Taste amazing. Next time I will try it with applesauce instead of eggs. Added extra blueberries & a baby bananas! Yum
Delicious! But DONT change the recipe!!!! They are amazing the way the recipe says. (Buuuuut a little splash of vanilla won’t hurt.) this recipe came out with 5 muffins, so next time I would definitely double it. And, I added blueberries like the recipe suggested and it was great but you could definitely exchange that for chocolate chips. I personally,? am not a fan of blueberries, but I still loved them! Also I (by accident) added baking powder instead of baking soda, so I just added some baking soda and they puffed up nicely, so I will probably make them with baking powder next time as well lol. Thanks for the great gluten-free muffin recipe!!!! This is a keeper 😉
These muffins were really good. I try to adhere to a Paleo diet, and these fit the bill for an occasional sweet bread. I used almond flour instead of almond meal because that is what I had. I also used a whole banana.
Followed recipe and made a double batch. Very tasty! Next time will add vanilla and cinnamon. Cooked for 20 minutes , made 8 muffins.
This is a simple recipe that turned out well, but with only half of a banana in it I could not taste that in the cooked muffins. That is disappointing, I’d like to find a way to use more banana without throwing the dry/liquid ratios off.
Great recipe! I’ve made this multiple times and usually double it. I did not add chia seeds (because they get stuck in my teeth) and I substituted liquid Allulose for the honey. We store them in the refrigerator and pop them in the microwave to warm them up and add a little butter. It makes for a great breakfast.
Added 2 tablespoons of applesauce, 1/8 teaspoon of vanilla, and bit of sugar. Substituted rice vinegar because that’s all we had, turned out fine.
Very nice and easy recipe. I did not use any honey at all = instead increased banana by one. Was perfect. Add some blueberries for a lil bit of flavor burst 🙂
Very good gluten-free recipe! Thanks!!!
This is an excellent recipe. I read all the reviews. I substituted 1 tbsp monk fruit sugar for the honey and added 1/2 tsp of vanilla and 1 tbsp of chopped walnuts for crunch. My batter made 6 muffins but they were not huge…perfect size for me….my husband dislikes blueberries …go figure! More for me but doesn’t yield too many where I might get tired of them. I will definitely make this again. Ty!
I had to add a little bit of sugar. Wasn’t sweet enough without it.
I made the recipe as-is except 2 tbsp of flax meal vs 1 tbsp flax + 1 tbsp chia, and I used maple syrup vs honey. Baked it for 18 min vs 15 min, to bake all the way through. These are dense and a bit dry, although they’re more moist than I expected them to be. Biggest downside is they have almost no sweetness to them. The blueberries are the sweetest thing, so make sure to include enough.
I baked at 350 for 20 minutes. I ran out of almond meal so only had 3/4 cup Added 1/4 cup coconut flour to make up for difference I omitted the chia seeds but did use flax seed meal Added 1/4 cup apple sauce added EnjoyLife chocolate chips Used a whole banana Moist+delicious I think because applesauce gave it more fluff.
I doubled the entire recipe other than the fruit in order to make a full pan of muffins. Based on other reviews, I added a splash of vanilla (probably about 1 tsp) and I lightly sprinkled brown sugar on top to create a sweet crust. This made all the difference to the flavor. I also added chopped pecans for a crunch and a bit more protein. Thanks for a great recipe!
I won’t be making these again. I followed recipe exactly but did not include the flax seed and they are sooo bitter. My bananas were over ripe so I thought this would be a good way to use one. Nope! It needs something more than banana and honey to cover the taste of almond.
I love this recipe, the muffins are moist and loaded with blueberries. Followed suggestion to add cinnamon, it came out great! Also as someone suggested, put the blueberries in after spooning some batter first. The blueberries stay whole and burst when you bite. Yum!
Excellent basic muffin recipe. Very moist, rich and tasty. I made it as written, except I doubled it and used stevia/erythritol instead of honey. I used large fresh blueberries and lightly smushed them. I used muffin papers and sprayed them with baking spray, which was good because they wanted to stick. The doubled recipe yielded 12 “regular” sized muffins.
Made it twice- first time only lacking flax and second time adding raspberries, vanilla and a dash of cinnamon and one packet Stevia. I think a ripe banana is the key to sweetness. I did Double recipe second time and still great.. No junk and so good. My kids loved them and asked for more.