Gluten Free Muffins with Almond Flour

Ever so lightly sweetened, these gluten free muffins with almond flour make the perfect breakfast or brunch addition. Just add your favorite jam. They are lighter than you can imagine, yet moist. Make them without starch, gums, grains, dairy, oil, butter, or any type of milk. They are truly simple, yet moist, flavorful and a healthier choice.

Gluten Free Muffins with Almond Flour


Yield: Makes 6 muffins

Gluten Free Muffins with Almond Flour

Gluten free muffins with almond flour can turn out just as light as using wheat flour. It's all about the method used to make them. These are a must try for a healthier choice.


  • 1 1/2 cups blanched almond flour*
  • 3/8 teaspoon baking soda
  • Small pinch fine sea salt
  • 3 large eggs, separated, at room temperature
  • 1/4 cup¬†honey**
  • 3/4 teaspoon apple cider vinegar


  1. Line a 6-cup muffin tin with paper liners. Spray liners with gluten free olive oil or gluten free baking spray. (Use a 12-cup muffin tin if you are doubling the recipe.)
  2. In a medium bowl, add the almond flour, baking soda, and salt. Using your fingers, mash them together to break down any lumps and to evenly distribute.
  3. In the bowl of your electric mixer, add the egg whites and beat on high speed until they reach stiff peaks, but not dry. Set aside.
  4. In a small bowl, whisk together the eggs, honey and vinegar.
  5. Create a well in the center of the dry mixture and pour the wet mixture into the well. Stir to combine.
  6. Add one-third of the egg whites at a time and fold it in gently until no white streaks remain. (To fold stroke down with the spatula in the center of the mixture and come up on the sides of the bowl. Turn the bowl as you go.)
  7. Distribute the batter evenly between the prepared muffins tins.
  8. Bake on the center shelf of your oven for about 19 minutes, until golden brown.
  9. Immediately transfer the muffins to a wire rack to cool. Serve warm or cool.
  10. Serve with your favorite butter and/or preserves or jam. (For diabetics, I suggest xylitol sweetened preserves.)


*Grind raw almonds, preferably blanched (skin removed), in your food processor or blender, with a sharp blade, by pulsing. Never use toasted almonds. When processing toasted almonds, you end up with almond butter. In addition, be careful not to run the chopping blades too long as they heat up, which will also result in creating almond butter. Ground almonds contain plenty of oils and can spoil easily. Store ground almonds in your refrigerator or freezer.

**Feel free to add additional honey as this recipe is extremely mild in sweetness. However, additional honey will make the muffin a little heavier. It's pretty light as is.

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