Almond Fennel Muffins Recipe

Enjoy these healthy Almond Fennel Muffins for the spring season!!

In looking back over my clean eating holiday recipes, I realized I don’t have many for the spring holidays. I mean, there are many of my recipes that can be used for the holidays this time of year, but few of them are specifically for that. So I started thinking about what I’ll be making this Easter for the family, and even for Mother’s Day and Father’s Day. We’ll be spending Easter in the East Bay with Mini Chef’s grandparents, and I just can’t go empty-handed!

These Clean Eating Almond Fennel Muffins are perfect for the spring holidays! There are three stacked up here on a cutting board with half a sliced muffin in front of the stack and a broken muffin just to the right of that.

I love these because they are easy to make and easy to transport. That’s important when you have to drive a long distance with food in the car!

These muffins are right on the verge of becoming popovers, but the whole grain flour keeps them muffin-shaped. So if you love popovers, these goodies are flavored just right for the upcoming spring holidays. Slightly sweet with almond and fennel added, these are sure to please. And if you’re feeling really adventurous, add in a few golden raisins! Yum!

These Clean Eating Almond Fennel Muffins are, as with many types of bread, best served warm out of the oven with a little pat of butter. But you can easily reheat these in the oven for about 10 minutes at 325 F. To serve, simply wrap them warm in a towel and place them in a basket that can be passed around the family table.

More Healthy Muffin Recipes

Almond Fennel Muffins Recipe

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Clean Eating Almond And Fennel Muffins Recipe

Almond And Fennel Muffins

These delicious muffins are great for anything from spring holiday brunches to packing as a snack in your kid’s lunchbox.
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Course: Breads, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 15 muffins (standard size)
Calories: 98kcal


  • 3 tbsp. butter (melted)
  • cups whole wheat pastry flour (affiliate link)
  • cups milk (any kind except coconut)
  • 4 large eggs
  • ½ tsp. salt
  • 2 tsp. almond extract
  • 1 tsp. ground fennel seed
  • ¼ tsp. pure liquid stevia OR 2 tbsp. unprocessed sugar such as Sucanat or coconut sugar


  • Preheat oven to 400 F.
  • Place a clean and dry muffin tin in the oven to warm up with the oven.
  • In a medium mixing bowl,whisk all ingredients together just until they are combined. Do not over mix. Small clumps are okay in this batter.
  • Take the tin out of the heated oven and grease the muffin wells.
  • Fill each muffin well with batter 3/4 of the way full.
  • Bake for approximately 35 minutes or until golden brown.
  • Remove from oven and cool slightly before serving.
  • Store in refrigerator for up to two weeks or in the freezer for up to 4 months.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Serving: 1muffin | Calories: 98kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 114mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.7mg

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  1. Hi! Just found your blog! I decided to try these almond fennel muffins today, but the batter was super runny and i ended up adding extra flour. Also, the recipe does not call for baking powder or soda whatsoever. Is this right?? I tossed in 1 tsp baking powder plus the extra flour and the muffins turned out pretty decent. Not sure if the recipe will work the way it is..

    1. Susana – I’m glad you liked them! I will give them another try to double check, but the recipe is posted as I made it. If I find it needs adjusting, I will certainly update the recipe. Thanks for the feedback!