These lemon almond muffins have no flour at all but you could never tell by it's super fluffy texture! They're perfectly tart, sweet, and nutty, while also being healthy, gluten free, dairy free, and paleo friendly!
I've been posting a lot of flourless desserts lately because I have not been able to find white whole wheat flour (pretty much the only kind I use) anywhere for the past 4 months😳 as much as I love these Flourless Brownie Cookies and Flourless Cinnamon Roll Cookies, I have been missing fluffy baked goods in my life.
I typically use flour replacements for things like cookies anyway, but they don't work as well when you're trying to make something light and fluffy. So I decided to just forget about flour of any kind, and make these muffins flourless!
They turned out to be some of the fluffiest muffins I've ever had. AND, by skipping the flour, they turned out to be gluten free, grain free, and paleo friendly!
I decided to flavor these with lemon, because I've been loving it lately, and almond butter, because there is ALWAYS room for more almond butter😂 The flavors really pair beautifully in this recipe.
How to Make Flourless Muffins Fluffy
Of course, we can't just omit flour and expect it to work--there has to be something to thicken and bind the muffins.
I've already mentioned that flour alternatives like almond or oat flour don't work well for baked goods. BUT, something a little different does!
Almond butter! It's not only there for the flavor, but it's (one of) the most important components for the texture! Almond butter is very similar to almond flour, but it's ground even more. The result is much smoother, not at all grainy, and you can whip it--but more on that later😉the point is, almond butter works much better than any flour for this recipe!
Since there is still no gluten, we need something else to help these muffins rise: apple cider vinegar (ACV)! This is actually the first recipe I've posted with ACV, but you can expect more coming soon...!
You can't replace it with anything else; it has a unique function. The acidity in the vinegar reacts with the baking powder and soda (other key leaveners) which are bases. The result creates structured air pockets, as opposed to bubbles that rise and deflate (if we only used baking powder + soda). ACV is one of the most important ingredients, despite there only being a tablespoon. Do not skip!
And finally, eggs! I was able to make this recipe dairy free, but it can't be vegan because the eggs are so important. They act as a binder, and they also create structured air pockets when whipped!
This recipe uses an electric mixer because you really need to whip up some air bubbles--in the almond butter and eggs especially. You can use handheld or stand, but a regular whisk will not work.
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story (or dm me!) at @nutritiousdelights on Instagram--I'd love to see it! You can also leave a comment below to let everyone know how it goes, or if you have any questions!💗
If you want another lemon recipe, or an amazing blogger to follow, be sure to check out Honey N' Hope! She's also posting a lemon recipe today that you definitely should try! And if lemon isn't your thing, there are plenty of other delicious recipes on her site as well😊
More recipes you might love:
Healthy Flourless Lemon Almond Muffins (GF, DF, Paleo)
- 1 ¼ cup almond butter
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 5 tablespoons coconut sugar
- ¼ cup maple syrup
- ¼ cup avocado oil
- ¼ teaspoon salt or more if your almond butter is unsalted
- 6 tablespoons lemon zest
- ⅓ cup lemon juice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Preheat oven to 300 degrees Fahrenheit. Prepare a muffin tin or silicone liners and set aside.
- In a large bowl, whip the almond butter (to ensure there's no chunks). Beat in the eggs one at a time, and keep whipping until everything is combined. Then whip in the apple cider vinegar, coconut sugar, and maple syrup, baking powder, and baking soda. Whisk in the rest of the ingredients.
- Pour the batter in the prepared liners or muffin tin and bake for 20-23 minutes (time varies with each oven). Cool on a cooling rack or serve immediately.