Almond Flour Muffins

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Preheat oven to 375 F. Grease a muffin tin.

Mix dry ingredients together well. Add wet ingredients and mix.

Scoop into muffin tins (about 1/2 to 2/3 full) and bake for about 15 – 20 minutes, until the muffins spring back to a gentle touch.

Let cool a few minutes in the tins, then gently remove and let cool on a cooling rack. Serve with plenty of grassfed ghee or butter.

Makes 1 dozen muffins.


  • 2 cups almond flour (almond meal)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, gently melted
  • 4 eggs
  • 1 tsp alcohol-free vanilla extract
  • 1/3 cup coconut yogurt or coconut milk
  • 2 Tbsp lemon juice
  • Alcohol free liquid stevia to taste – about 1 – 2 droppers full, or a half cup coconut sugar or other natural sugar of choice
  • Optional: Add a handful of berries of choice


Step 1

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I'm a health integration counselor with a passion for easing suffering. My goal is to awaken a love of food and pleasure, while shining light in the shadows that may sabotage efforts toward health and wholeness. Specializing in primal/paleo, low-carb, Candida, GAPS/SCD diets, and also in mending the relationship with eating and the body for greater joy and ease of being. Healing Mind and Body for a Truly Human Life

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Recipe Comments

Comments (6)

  1. posted by the 3volution of j3nn on January 20, 2013

    Yum! I had some delicious fresh blueberries yesterday. I’d love them even more in a muffin.

  2. posted by jslota on January 21, 2013

    I tried these and I have to say that they are horrible … I even added fresh blueberries :(

  3. posted by rpaneda on January 31, 2013

    Its taste even better with a slight drizzle of honey or other natural sweetener to spread.

  4. posted by lioness1 on February 2, 2013

    I added 1 tbsp cinnamon to the mix and then topped it with coconut crystals and cinnamon. My family loved ittttt!!

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