Flourless Muffin Recipes to Bake Today

Make breakfast a flour-free zone by baking a batch of muffins that go against the grain. Whether you’ve eliminated it from your diet or not, excluding flour from your morning muffins creates a baked breakfast good that’s tasty and nutritious. These five recipes are packed with fruit and healthy alternative flour sources, such as almond, coconut, and quinoa, creating rich, moist, and flavorful muffins. Chocolate avocado, pumpkin pie, and blueberry lemon are just a few of the fantastic flourless flavors you can enjoy.

1. Flourless Pumpkin Pie Muffins

baking muffins

Baking muffins | iStock.com

Running With Spoons’ pumpkin pie muffins are moist, sweet, and doughy. They’re also really healthy. You won’t find any flour, oil, or refined sugar in these pumpkin-flavored delights. The recipe yields 9 muffins.

Ingredients:

  • ¼ cup almond butter
  • ¾ cup canned pumpkin
  • 1 egg
  • 6 tablespoons honey
  • ½ cup rolled oats
  • 2 tablespoons ground flaxseed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ cup mini chocolate chips, plus more for sprinkling

Directions: Preheat oven to 375 degrees Fahrenheit and prepare a muffin pan by spraying nine cavities with cooking spray. Set aside. Add all ingredients except for chocolate chips to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 10 to 12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week.

2. Banana Almond Meal Muffins

flourless muffins

Banana almond meal muffins | iStock.com

These magnificent muffins are made with banana, almond meal, oat flour, and agave. Minimalist Baker’s recipe, which yields 8 servings, is gluten-free, nutritious, and bursting with nutty flavor.

Ingredients:

  • 2 flax eggs (2 tablespoons flaxseed meal plus 5 tablespoons water) or use 2 small eggs
  • 2 medium ripe bananas
  • 3 tablespoons agave nectar, maple syrup, or honey
  • 3 tablespoons unsweetened vanilla or plain almond milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 cup almond meal (ground from raw almonds)
  • ½ cup and 2 tablespoons oat flour
  • Optional toppings: chopped nuts, rolled oats, crumb topping

Directions: Preheat oven to 350 degrees Fahrenheit and line a muffin tin with eight paper liners. In a large bowl, prepare flax egg by mixing flaxseed and water and letting rest for a few minutes. Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir. Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. Bake for 25 to 30 minutes or until a tooth pick or knife inserted into the center comes out clean and they become somewhat firm to the touch with a little give. Remove and let rest in pan for 5 minutes. Then cool all the way on a cooling rack. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

3. Blackberry Almond Meal Muffins

Almond meal muffins | iStock.com

You’ll get your morning off to a nutritious start after indulging in one of these muffins. Around My Family Table’s muffins are packed with protein and antioxidants, creating a guilt-free breakfast dish. The recipe yields 12 servings.

Ingredients:

  • 2 cups almond meal
  • 3 tablespoon corn starch
  • ¾ teaspoon baking powder
  • Dash salt
  • ¾ cup unsweetened almond milk
  • ¼ cup honey or agave
  • ⅓ cup orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries, chopped

Directions: Preheat oven to 350 degrees Fahrenheit. Line muffin tins with paper liners. Set aside. In a large bowl, whisk together almond meal, corn starch, baking powder, and salt. Stir in almond milk, honey/agave, orange juice, and extracts until combined. Fold in blackberries. Fill muffin tins about ⅔ full. Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.

4. Quinoa Blueberry Lemon Muffins

blueberry muffins

Blueberry muffins | Thinkstock

Thanks to the blueberries and quinoa flour, munching on one of Delectable Musings’ muffins will serve you up a hearty dose of antioxidants and vitamins. The recipe yields twelve muffins.

Ingredients:

  • 2 cups quinoa flour
  • ½ cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 tablespoons butter, melted and cooled
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 2 cups blueberries, fresh or frozen

Directions: Preheat your oven to 375 degrees Fahrenheit. Line your muffin tin with paper cups. Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl and then set aside. Whisk together the buttermilk, butter, eggs, lemon zest, and vanilla in a smaller bowl. Add this to the dry mixture and give 10 stirs. The batter will be quite thick, you want to just barely get things lightly combined.

Add in the blueberries and fold into the batter with 5 stirs. Stir this just enough to evenly distribute the blueberries throughout the batter. Divide the batter evenly between the 12 cups. Bake for 22 to 25 minutes until the tops are golden brown. Move to a wire rack to completely cool if you want to store for later or serve immediately and enjoy.

5. Gluten-Free Orange Cranberry Muffin Recipe

cranberries

Cranberries | Darren McCollester/Getty Images

The cranberries provide a hint of tasty tartness, while the orange zest helps to sweeten the muffins. A Little Insanity’s recipe yields 12 dairy- and gluten-free muffins to enjoy for breakfast or as an oh-so-sweet snack.

Ingredients:

Wet Ingredients:

  • 2 Eggs
  • ¾-1 cup sugar, reserve a 1 tablespoon for topping
  • ⅓ cup canola or coconut oil
  • 1 teaspoon pure vanilla extract
Mix-In Ingredients:
  • 1 heaping cup fresh or frozen cranberries
  • 1 cup orange puree with zest from 1 orange
Dry Ingredients:

Directions: Preheat oven to 375 degrees Fahrenheit. Line your muffin pan with paper or spray with non-stick spray if necessary. In a separate bowl, combine the dry ingredients and set-aside. Zest the rind of 1 orange. Puree your orange by taking 1 to 2 oranges with the rind removed and de-seeded. Then add the oranges with the zest from 1 orange and blend until smooth. In your mixer, beat the 2 eggs on medium speed for 1 minute. Gradually pour in your sugar and mix for an additional 1 minute.

Gradually pour in your oil and beat for an additional 1 minute; mixture should be light and fluffy at this point. Stop the mixer and add your vanilla, cranberries and orange puree. Mix lightly until well blended. With the mixer running on low, gradually add in your dry ingredient mixture and then blend for about 30 seconds on medium speed to ensure all ingredients are well incorporated. Divide the mixture into your prepared muffin pan and bake at 350 for 20 to 25 minutes until a toothpick comes out clean. Remove from oven and place on a wire rack to cool. Serve warm or store in an airtight container once completely cooled.

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