Marvelous Muffins – GF/Paleo/Almond Flour

Almond Flour Muffin from above

This is a wonderful template for a delicious and easy gluten free muffin recipe. You can experiment by adding different flavor combinations including: date walnut, lemon, poppy seed, dried cranberries, chocolate chips, cinnamon raisin, and orange dark chocolate chip. Check out my variations below. You can scale up the recipe and make as many muffins as you like. Double it for 8 muffins. Cut it in half for 2. I buy my raw, unpastuerized, organic almond flour at

Thanks again to the lovely Elana Amsterdam for inspiring this recipe.

Marvelous Muffins
Prep time
Cook time
Total time
Serves: 4
  • 1 cup blanched almond flour
  • 2 large eggs
  • 2 tablespoon honey
  • ¼ teaspoon baking soda
  • ¼ teaspoon good salt
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  1. In a medium bowl, combine almond flour and baking soda
  2. In a large bowl combine eggs, honey and vinegar
  3. Stir dry ingredients into wet, mixing until combined
  4. Scoop about ¼ cup of batter at a time into greased muffin tins
  5. Bake at 350° for 15 minutes, until slightly browned around the edges
  6. Cool in the pan for ½ hour
  7. Serve with butter
These are some variations I have tried and love!

Lemon Muffins:
• Zest of 1 lemon

Lemon Lime Ginger Muffins:
• Zest of 1 lemon
• 2 teaspoons Lime Essence Oil
• 2 teaspoons ground ginger

Peach Lemon Cardamom Muffins:
• Zest of 1 lemon
• 1 cup chopped up fresh peaches (frozen will work too)
• 1 teaspoon ground cardamom

Strawberry Muffins
• Add puree of 6 strawberries
• Add diced bits of 2 strawberries

Cranberry Apricot Muffins
• Add ½ cup dried cranberries
• Add ½ cup chopped up dried apricots

Mixed Berry Muffins
• Add 1 cup fresh or frozen berries


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