Lemon Almond Flour Muffins With Optional Easy Strawberry Sauce
These deliciously lemony almond flour mufffuns are great for quick breakfasts with a cup of coffee or tea. You can store them in the fridge or freezer for meal prep breakfasts – and they’re also a great easy snack idea or breakfast on the go! If you’re looking for more yummy and wholesome morning meals, try our South African rusks, almond flour sheet pan pancakes, whole wheat sheet pan pancakes, granola with chocolate chips or yogurt with chia seeds. And if you prefer a quick smoothie for breakfast, you can’t go wrong with any of these delicious smoothies…
I am a health nut with a sweet tooth. A huge sweet tooth. And I’m always developing and playing with recipes that are totally wholesome and still satisfy my cravings. These almond flour muffins are so good, and definitely accomplish my (pretty much daily) mission.

Inspired by the almond flour muffins in Casey Means’ new book Good Energy, I decided to make them my own. I’ve been making her recipe for black bean brownies every week since I read the book, and I don’t feel bad about it at all. Means uses dates as a sweetener in the brownies, and so I thought, why not try using dates in these almond flour muffins?
Her muffin recipe is the only one in the book I think where she calls for some type of natural sweetener like xylitol. Ever since I got the scare about erythritol, I’m avoiding anything I’m not 100% about. I trust Casey Means, and I also trust dates. And I feel like she may have only included a sweetener to make things easier and more approachable.
Though I’m all about easy, if it’s something I’m going to eat frequently I need it to be foolproof healthy, too. So these muffins are a compromise: possibly the healthiest muffins in the world, but you do have to blend up some dates for them.
(Or, honestly, you could use ½-¾ cup maple syrup or coconut sugar if you really don’t feel like blending dates.)

What is Date Paste?
Date paste is exactly what it sounds like: a paste of blended dates. The easiest way to make date paste is by soaking whole dates in hot water for a few minutes before blending them in a high-speed food processor. You can add small amounts of water if necessary.
Here is my detailed, EASY recipe for making date paste. (And it’ll open in a new tab so you can keep this one up.)
I have been making the switch in my kitchen from refined sugar to date paste whenever possible. So far, the only two things the substitute hasn’t worked for are tea/coffee and salad dressing. What can I say? I like my dressing on the sweeter side. So for those two I’m still using stevia.
(If you have any brand recommendations for stevia, please let me know below! I like SweetLeaf, but I’m still not crazy about silica and inulin on the ingredient list since I try to keep the kitchen as *whole food* as possible.)
Using date paste in these muffins meant that I needed to change the recipe a bit, too. Almond flour by itself isn’t much of an absorber compared to something like wheat flour. But since I wanted to keep these muffins gluten free and away from wheat, I used half almond flour and half coconut flour.
The combination of almond and coconut flours work together quite well. The almond flour keeps the muffins high in healthy protein, while the coconut flour helps absorb the little bit of extra liquid from the date paste (as opposed to dry sugar and sweetener that we’re not using).
Ingredients for Almond Flour Muffins

How To Make Almond Flour Muffins
Soak the dates in a mug with hot water while you get everything else ready.
Preheat your oven to 350ºF. Line a muffin tray with silicone muffin cups or spray with baking oil (I use avocado oil).
In a large bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt.
Use a microwave-safe bowl to melt the coconut oil (whisk any little lumps away). Mix in vanilla, lemon juice and zest, then eggs. Lastly, add the date paste and mix until combined.
Add the wet ingredients to the dry ingredients and mix until combined. The mixture will be pretty solid.

Divide into muffin cups and bake 15 minutes or until a toothpick inserted comes out clean.
Let sit for 5 minutes.
Optional: Add strawberries and water to a blender and blend until smooth. Pour the strawberry topping over your muffins when serving.

The Book That Inspired This Recipe:
This new book is an absolute must. I’ve never read anything that explains so accessibly and beautifully what is going on inside of our bodies, and how to make the most of the one special life that we have. A wonderful read or gift for anyone you care about.

Lemon Almond Flour Muffins (Optional Strawberry Sauce)
Ingredients
- 1 cup date paste
- 1 cup almond flour
- 1 cup 1.5 coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- Juice and zest of 2 lemons
- 3 eggs
Optional Strawberry Topping:
- 1 cup fresh strawberries
- 1/4 cup water
- 1 tbsp honey more if desired
Instructions
- Make date paste.
- Preheat your oven to 350ºF. Line a muffin tray with silicone muffin cups or spray with baking oil (I use avocado oil).
- In a large bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt.
- Use a microwave-safe bowl to melt the coconut oil (whisk any little lumps away). Mix in vanilla, lemon juice and zest, then eggs. Lastly, add the date paste and mix until combined.
- Add the wet ingredients to the dry ingredients and mix until combined. The mixture will be pretty solid. Divide into muffin cups and bake 15 minutes or until a toothpick inserted comes out clean.
- Let sit for 5 minutes.
- Optional: Add strawberries, water and honey to a blender and blend until smooth. Pour the strawberry topping over your muffins when serving. (You can warm the sauce in a small saucepan first, if desired.)
Thanks so much for participating and sharing at SSPS 321. See you again next week at #322 https://esmesalon.com/tag/seniorsalonpitstop/
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