These almond flour muffins are a wholesome, feel-good option for breakfast or snacking. Naturally sweetened with fruit, made without grains, and full of satisfying ingredients like shredded carrots and walnuts, they check all the boxes for flavor and nutrition. Whether you’re avoiding gluten or just looking for a better-for-you muffin, this recipe delivers a moist, tender texture and warm, comforting taste.
With a simple prep process and no refined sugar, they’re easy enough to make any day of the week and nourishing enough to enjoy any time of day.
Table of Contents
Why You’ll Love This Recipe
There are plenty of reasons these muffins will become a favorite in your kitchen.
They’re completely naturally sweetened using ripe bananas and dates, eliminating the need for added sugars or syrups. The flavor is just sweet enough without being overpowering.
Almond flour keeps the muffins gluten-free and adds a boost of healthy fats and protein, which makes them more filling than your average muffin.
They store beautifully in the fridge and can be enjoyed warm or cold, making them an ideal meal prep option for busy mornings or midday snacks.
Ingredients You’ll Need
Each ingredient has a purpose, contributing to flavor, texture, and nutrition in a balanced way.
Almond Flour – This grain-free base gives the muffins a light texture and naturally nutty flavor. It’s rich in nutrients and a great alternative to wheat flour.
Shredded Coconut (Unsweetened) – A small amount adds subtle texture and a hint of coconut flavor without overpowering the muffins.
Baking Soda – This is the leavening agent that helps the muffins rise and creates a tender crumb.
Fine Sea Salt – Just a bit of salt balances the sweetness and enhances all the other ingredients.
Ground Cinnamon – A generous tablespoon provides cozy warmth and adds to the muffin’s aroma.
Medjool Dates – Naturally sweet and sticky, dates provide moisture and a deep caramel-like sweetness without any refined sugar.
Ripe Bananas – Bananas add sweetness, moisture, and a soft, smooth texture to the batter.
Eggs – Almond flour requires eggs for structure and binding. They also give the muffins stability and softness.
Vinegar – This ingredient activates the baking soda, helping the muffins rise and stay fluffy. Apple cider vinegar or white vinegar both work.
Coconut Oil – Adds moisture and richness to the muffins while keeping them dairy-free.
Shredded Carrots – Not just for color, carrots offer natural sweetness, extra texture, and a bit of nutrition.
Chopped Walnuts – These add crunch, richness, and healthy fats to round out the muffins with extra flavor and texture.
How to Make Almond Flour Muffins
This recipe comes together easily with a mix of dry and blended wet ingredients. The process involves only a few steps and a food processor to simplify the prep.
Start by preheating your oven to 350°F and preparing a muffin tin with liners or grease. In a large bowl, whisk together the dry ingredients, including almond flour, coconut, baking soda, salt, and cinnamon.
In a food processor, blend bananas, dates, vinegar, and melted coconut oil until smooth. Add the eggs and blend again to create a silky batter.
Pour the wet mixture into the bowl of dry ingredients. Stir until just combined, then gently fold in shredded carrots and chopped walnuts. Spoon the batter into the muffin cups, bake, and cool before serving.
Step-by-Step Instructions
1. Preheat Your Oven
Preheat to 350°F. Prepare a muffin tin with liners or grease each cup to prevent sticking.
2. Combine the Dry Ingredients
In a large mixing bowl, combine 2 cups almond flour, 1/4 cup unsweetened shredded coconut, 2 teaspoons baking soda, 1 teaspoon sea salt, and 1 tablespoon ground cinnamon.
3. Blend the Fruit Base
In a food processor, blend 8 pitted Medjool dates, 3 ripe bananas, 1 teaspoon vinegar, and 1/4 cup melted coconut oil until smooth.
4. Add Eggs to the Wet Mixture
Add 3 large eggs to the food processor and blend again until the batter becomes creamy and uniform.
5. Mix Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir gently with a spatula until fully incorporated.
6. Fold in Carrots and Walnuts
Add 2 shredded carrots and 1 cup chopped walnuts. Fold them evenly into the batter for texture and flavor.
7. Fill the Muffin Tin
Divide the batter between 18 muffin cups, filling each about two-thirds of the way full.
8. Bake
Place the tin in the oven and bake for 25 to 30 minutes. The tops should be golden and a toothpick inserted should come out clean.
9. Cool Before Serving
Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Helpful Tips
For best results, use bananas that are fully ripe and soft. The natural sugars will enhance flavor and moisture.
Don’t overmix the batter after combining the wet and dry ingredients. This keeps the muffins light and tender.
Use a food processor with a shredding disc to quickly prep your carrots before blending the wet ingredients.
Let the muffins cool fully before storing to prevent condensation in the container, which can make them soggy.
Flavor, Texture, Occasion, and Timing
Flavor: Naturally sweet, warm cinnamon spice, with subtle banana and nutty undertones
Texture: Moist and soft inside, with gentle crunch from walnuts and chewy flecks of carrot
Occasion: Great for breakfast on-the-go, packed lunches, or healthy afternoon treats
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Notes
You can switch the walnuts for pecans, or skip the nuts entirely if needed.
To make this recipe keto-friendly, substitute the bananas and dates with a low-carb sweetener like erythritol and add a splash of almond milk for moisture.
This muffin batter can be portioned into liners and frozen raw. Thaw in the refrigerator overnight and bake as directed the next morning.
Nutritional Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 212 kcal |
| Carbohydrates | 17 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated Fat | 4 g |
| Sugar | 10 g |
| Cholesterol | 35 mg |
| Sodium | 270 mg |
| Potassium | 218 mg |
| Fiber | 3 g |
| Vitamin A | 1415 IU |
| Vitamin C | 2.2 mg |
| Calcium | 53 mg |
| Iron | 1.1 mg |
Note: Values are approximate and may vary based on ingredient brands and measurements used.
Frequently Asked Questions
Are almond flour muffins healthier than regular muffins?
Yes, almond flour muffins offer more protein and healthy fats while being naturally gluten-free and lower in carbohydrates than traditional muffins.
Why are almond flour muffins sometimes crumbly?
Almond flour lacks gluten, which means it doesn’t bind the same way as wheat flour. This recipe includes eggs to help provide the structure needed to hold everything together.
Do almond flour muffins need more eggs than other recipes?
Yes. Since almond flour doesn’t provide binding on its own, eggs are important for structure and texture.
Can these muffins be made dairy-free or keto?
Absolutely. The recipe is already dairy-free. For a keto version, use a low-carb sweetener in place of bananas and dates and adjust the liquid as needed.
Storage Instructions
Store the muffins in an airtight container in the refrigerator for up to five days. They’re delicious cold, but you can also reheat them briefly for a warm, fresh taste.
If freezing, divide the batter into lined muffin tins and freeze raw. When you’re ready to bake, thaw them overnight in the fridge and bake as usual.
Print
Almond Flour Muffins | Moist, Naturally Sweet, Gluten-Free Treat
- Total Time: 45 minutes
- Yield: 18 muffins 1x
Description
These almond flour muffins are moist, naturally sweet, and made without gluten or refined sugar. With bananas, dates, carrots, and walnuts, they’re wholesome and delicious.
Ingredients
2 cups almond flour
1/4 cup unsweetened shredded coconut
2 teaspoons baking soda
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
8 pitted Medjool dates
3 ripe bananas
3 large eggs
1 teaspoon vinegar (white or apple cider)
1/4 cup melted coconut oil
2 large carrots, shredded
1 cup chopped walnuts
Instructions
1. Preheat oven to 350°F and prepare muffin tin with liners.
2. In a bowl, whisk almond flour, shredded coconut, baking soda, salt, and cinnamon.
3. In a food processor, blend dates, bananas, vinegar, and coconut oil until smooth.
4. Add eggs and blend again until creamy.
5. Combine wet and dry ingredients and stir gently.
6. Fold in shredded carrots and chopped walnuts.
7. Divide batter into 18 muffin cups, filling each 2/3 full.
8. Bake for 25–30 minutes or until golden.
9. Let muffins cool in pan before transferring to a rack.
Notes
You can use pecans instead of walnuts.
For a keto version, replace bananas and dates with low-carb sweetener and a splash of almond milk.
Freeze raw batter in liners and thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 212
- Sugar: 10g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Conclusion
These almond flour muffins prove that healthy baking can be both simple and delicious. Made with real ingredients and naturally sweetened, they’re perfect for anyone looking to enjoy a guilt-free snack or nourishing breakfast. Once you try them, they’re sure to earn a spot in your regular recipe rotation.