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almond flour muffins

Egg Free Almond Flour Muffins

5 from 1 vote
Prep Time 10 mins
Cook Time 22 mins
Total Time 54 mins
Servings 9 muffins


  • 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


  • 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.