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Egg Free Almond Flour Muffins

I am so excited to share this recipe with you. Before I do, I want to share the background to developing this recipe.

A client needed a grab-and-go breakfast she could eat in the car while dropping her kids off at school and keep her full during her workout. The challenge was gluten, oat, dairy and egg free. I will admit I have been dragging my feet on making baked good without eggs.

Gluten free baked goods tend to crumble and eggs are a great binder. However, they aren’t necessary. I like to use a combination of two egg substitutes when I’m baking. For this recipe, I use flax eggs and baking soda and vinegar. It worked out fabulously!

They turned out FAN-tastic. They hold together nicely, no crumbling, the texture is divine and they are delicious. My taste testers loved them. Definitely a win.

almond flour muffins

Egg Free Almond Flour Muffins

5 from 2 votes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 54 minutes
Servings 9 muffins

Ingredients
  

  • 2 cups finely ground almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 flax eggs 3 tbsp finely ground flax meal and 7 tbsp filtered water or 3 whole eggs
  • 1/3 cup raw honey
  • 1 tbsp softened coconut oil or ghee
  • 1 tsp vanilla extract
  • 2 tsp raw apple cider vinegar
  • 2 tbsp unsweetened almond milk
  • 1/3 cup enjoy life mini chocolate chips or 1/3 cup dried fruit and 1 tbsp cinnamon or 1 cup blueberries, diced strawberries or raspberries

Instructions
 

  • Preheat oven to 325 degrees.
  • Put liners in your cupcake tin
  • In a medium sized bowl, add flax meal and water. Let sit a few minutes to gel.
  • Place dry ingredients in a large bowl, mix well and try to smooth out any clumps in the almond flour.
  • Once the flax and water gel, add all other wet ingredients and with a spoon, gently combine. Careful to not over mix.
  • Gently fold in chocolate chips (or other ingredients you choose).
  • Fill muffin cups 3/4 full
  • Bake for 22-25 minutes or until golden brown and a toothpick inserted comes out clean.
  • Let cool and enjoy!
  • Store in an airtight container in the fridge for up to 3 days or freeze.

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8 thoughts on “Egg Free Almond Flour Muffins”

  1. I’m looking for a muffin similar to this but using more flax and less almond flour. I really like the carrot raisin Flax4life muffins that they sell at Natural Grocers and Whole Foods. Do you have any recipes that are more like that?

    1. Marian Mitchell

      I’m SO happy to hear that you like them and made them your own. I am sure it will inspire others to add a variety of mix-in’s

  2. I love, love this recipe. This is the first eggless muffin recipe that I tried that completely hit the spot. The honey was just the right amount of sweetener, and the whole taste experience was delightful. Thank you for this, and I look forward to trying more eggless wonders from you.

  3. 5 stars
    We really enjoyed this recipe! Used your chocolate chip suggestion. Wanted to make it again this week so bought raspberries for something different! Of course, my husband wants chocolate chips in the batter every time. lol I particularly like recipes with flax eggs so thank you very much for this one! They’re very tasty and satisfying!

  4. Hello Marian, not sure why but my dough is super thick I had to add more and more milk to even combine wet and dey ingredients..did I miss something? 😀 thank you

    1. Hi Lucia, Sometimes it varies depending on your altitude and the humidity in the air. Gluten free/Grain free baking can be more finicky than gluten-y baking. Thank you for reaching out!

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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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