Almond Flour Muffins

By Connie Jeon | Breakfast

Mar 06
almond flour muffins

If you are gluten free, it can be hard to make your family traditional breakfast items such as muffins, pancakes, or waffles. These almond flour muffins are a healthy alternative to regular muffins. They are slightly sweet, and have a fluffy consistency on the inside. If you are looking for a little more flavor, and do not have any raspberry spread on hand, zap some frozen fruit (make sure there is no sugar added! My favorite is the antioxidant frozen blend) in the microwave. It will turn into a syrup like liquid. Drizzle over the top of the muffin for a little extra flavor.

Almond Flour Muffins
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  • 1 cup blanched almond flour
  • 2 large eggs
  • 1 tablespoon agave nectar
  • ¼ teaspoon baking soda
  • ½ teaspoon organic apple cider vinegar


  • In a medium bowl, combine almond flour and baking soda
  • In a large bowl combine eggs, agave and vinegar
  • Stir dry ingredients into wet, mixing until combined
  • Scoop about ¼ cup of batter at a time into muffin pan
  • Bake at 350° for 15 minutes, until slightly browned around the edges
  • Cool in the pan for ½ hour
  • Serve with butter and organic raspberry spread
139 cal
1 g
29 g
4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.