Vegan Almond Flour Muffins (Oil-Free, GF, Keto Option)

Vegan almond flour muffins that are oil-free, grain-free, Paleo, and easily made Keto, too! Vary them in multiple ways with different add-ins and flavorings.

Straightforward Almond Flour Muffins

My friend Kim informed me last week that she has been following a Paleo diet (grain-free, dairy-free) for the past month and that if I could come up with a go-to Paleo muffin/bread recipe, she would be ever so grateful.

I detected some urgency in her voice (she mentioned that the entire family was on the diet and dissension in the ranks was mounting), so I set to work at once.

Introducing my straightforward almond flour muffins, which are not only Paleo-friendly, but vegan, too.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Paleo
• High protein (7 grams per muffin)
• High fiber (8 grams per muffin)
• Keto, with two plain substitutions
• Grain-free
• Gluten-free
• Oil-free
• Straightforward

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• almond flour (not almond meal)
• whole psyllium husks (I have an option in the notes for using eggs, if you do not need the recipe to be vegan)
• baking soda
• salt
• nondairy milk (such as almond milk, oat milk, cashew milk
• mashed very ripe banana, or use unsweetened applesauce, or unsweetened pumpkin puree,
• maple syrup (see notes for Keto option)
• vanilla extract
• vinegar (any light colored vinegar, or lemon juice)
• Optional: 1 cup fresh berries or chopped fruit , Optional. Or use 1/2 cup chocolate chips, chopped nuts, or dried fruit

In my mind a good muffins should have a tender crumb but must also be firm enough to stand on it’s own without crumbling into your lap. I wanted a minimalist muffin, that is not too sweet. Two tablespoons of maple syrup and a bit of pumpkin, applesauce or banana works perfectly in these vegan almond flour muffins.

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350F (180C). Line 10 cups in a standard 12-cup muffin tinwith paper or foil liners.
• In a large bowl whisk the almond flour, whole psyllium husks, baking sodaand salt (whisk in any dried spices or herbs at this point, if using).
• In a small bowl, whisk the milk, bananas, vanilla and vinegar until blended.
• Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using. The batter will become very thick (from the psyllium).
• Divide batter evenly among prepared cups.
• Bake in preheated oven for 14 to 18 minutes until set at the centers are golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.

FAQ for Vegan Almond Flour Muffins

• How should I store the muffins?Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 6 months.
• How can I make the muffins ketogenic friendly?Use unsweetened applesauce in place of the mashed bananas and replace the maple syrup with an equal amount of keto-friendly liquid sweetener.
• I am not vegan. Can I use eggs instead of psyllium husks?Yes. If you do to follow a vegan diet, feel free to use eggs instead of psyllium husks Reduce the amount of milk to 1/3 cup (nondairy or dairy milk), omit the psyllium husks, and add 3 large eggs.
• Can I use psyllium powder instead of whole psyllium husks? Probably. I have not tested the recipe withpsyllium powder, but it should work. Be sure to add an equal weight (20 grams), not an equal volume. You will only need about 4 teaspoons of psyllium powder.
• Can I use oat flour, or other flours, in place of the almond flour?No. You can likely substitute a small amount of the flour (e.g., 1/4 cup) for oat flour, chickpea flour, or a 1:1 gluten-free flour blend, but I would not use more than that.

Variations and Tips

You can vary these endlessly with:

Fresh fruit:a cup of fresh fruit (not too wet; blueberries, raspberries, chopped apples, and chopped apricots are always welcome additions)

Dried fruit:up to 1/2 cup of chopped dried fruit, such as apricots, raisins, dried cranberries or dried blueberries.

Chocolate: up to 1/2 cup of dairy free chocolate chips or chunks, or 1/4 cup of cacao nibs. cacao nibs

Extracts and Zests:use almond or lemon extract in place of the vanilla extract, or add finely grated citrus zests, such as lemon zest, lime zest, or orange zest.

Spices & Herbs:add a teaspoon or so of your go-to sweet spices, such as cinnamon, ginger, allspice, or pumpkin pie spice blend. Or add dried or fresh herbs, such as rosemary or thyme.

Fresh blueberries are always a the #1 go-to add-in at my house.

Enjoy the recipe and happy baking!