Vegan, Gluten-free Almond Flour Muffins

almond flour muffins


2-1/2 cups almond meal/flour
¾ tsp baking soda
½ tsp sea salt
3 eggs using egg replacer
1/3 cup unsweetened apple sauce
1 tablespoon stevia crystals
2 tablespoons water
2 tablespoons coconut oil (melted)
1 teaspoon apple cider vinegar
Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), touch of cinnamon
Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple)


– Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
– In a large bowl whisk the almond flour, baking soda, stevia and salt (whisk in any dried spices such as cinnamon at this point, if using).
– In a small bowl, whisk the eggs, applesauce, coconut oil and vinegar (add any extracts at this point, if using).
– Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
– Divide batter evenly among prepared cups.
– Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.


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