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One bowl almond muffins (GF + vegan)

These gluten free and vegan almond muffins are quick and easy to make. The muffins are moist, light and delicious and they are perfect from breakfast to snack time.

All you need is one bowl and a few ingredients to make these delicious gluten free and vegan almond muffins.

I love quick, easy and simple recipes! This recipe with almond and whole grain rice flour is just perfect when you want something nutritious and delicious. In 10 minutes, you mixes the ingredients together and they are in the oven! Then all that's left to do is bake the muffins for 20 minutes before enjoying them!

One bowl almond muffins


For 6 muffins

  • 50 g melted deodorized coconut oil

  • 200 ml plant based milk (almonds, oats, rice, soy, etc.)

  • 4 tbsp (50 g) maple syrup

  • 1 tsp. cider vinegar (optional)

  • 150 g almond flour or whole almonds (I use whole almonds that I grind them in a blender)

  • 150 g whole grain rice flour

  • 2 tsp. baking powder


  1. Preheat the oven to 180°C.

  2. In a large bowl, mix the wet ingredients: melted coconut oil, the plant based milk, maple syrup and cider vinegar.

  3. Pour the almond powder, brown rice flour and baking powder into the mixture. Mix just until all ingredients are incorporated.

  4. Transfer the mixture into muffin tins. Add a few drops of maple syrup on top of the muffins if you want a crunchy top.

  5. Bake the muffins for 20 minutes or until the tip of a knife comes out clean.



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