Chocolate Almond Flour Muffins

Name: Chocolate Almond Flour Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 cups almond flour; 1/2 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup honey or maple syrup; 4 large eggs; 1/4 cup coconut oil, melted; 1 teaspoon vanilla extract; 1/2 cup dark chocolate chips

Highlighted under: Modern Planning

I absolutely love these Chocolate Almond Flour Muffins! They are rich and chocolaty, yet made with wholesome ingredients that make me feel good about indulging. When I first started experimenting with almond flour, I was amazed by how moist it kept the muffins while adding a nutty flavor. These muffins are not only gluten-free, but they also come together quickly, making them a perfect choice for breakfast or an afternoon snack. Plus, the chocolate chips add a delightful sweetness that pairs beautifully with almond flour.

Created by

Briar Kensington

Last updated on 2026-01-06T12:41:34.796Z

When I first baked these Chocolate Almond Flour Muffins, I was looking for a guilt-free treat that wouldn’t compromise on flavor. Using almond flour instead of regular flour made all the difference, resulting in a moist texture and slightly nutty taste that I can't get enough of. To take it up a notch, I always add dark chocolate chips for a bit of richness that balances perfectly with the sweetness.

I found that letting the batter rest for just a few minutes before baking helps the muffins rise beautifully, creating a delightful dome shape. It's such a small tip, but it makes a world of difference! Now, these muffins have become one of my favorite go-to recipes whenever I want something delicious and satisfying.

        Why You'll Love These Muffins
        Rich chocolate flavor with a nutty undertone
Gluten-free, yet wonderfully fluffy and moist
Perfect for breakfast or as a healthy snack

      

The Role of Almond Flour

Almond flour is the star ingredient in these muffins, contributing not only to their gluten-free nature but also enhancing their texture and flavor. Its fine consistency helps create a moist muffin with a rich flavor that pairs beautifully with chocolate. When substituting traditional wheat flour, keep in mind that almond flour absorbs liquids differently, so the ratios often need adjusting to maintain the desired muffin texture.

One of the best aspects of using almond flour is its nutritional profile. It adds protein and healthy fats to the muffins, making them more filling than their traditional counterparts. This means they not only satisfy your sweet tooth but can also provide longer-lasting energy. Just be cautious about over-mixing the batter, as that can lead to denser muffins rather than the fluffy texture you want.

Chocolate Chips: The Perfect Addition

Choosing the right chocolate chips can elevate your muffins. Dark chocolate chips, with their rich cocoa content, complement the almond and cocoa mix perfectly, balancing the sweetness of the honey or maple syrup used. If you're looking to reduce sugar, opt for unsweetened chocolate chips or sugar-free varieties, but be prepared for a different flavor profile.

For a delightful twist, consider adding a sprinkle of sea salt on top of the muffins just before baking. This enhances the chocolatey flavor and adds a sophisticated touch. If you want to vary the taste, feel free to swap out dark chocolate chips for white chocolate or even peanut butter chips, keeping in mind that this will change the overall sweetness and flavor of the muffins.

Ingredients

Gather these ingredients to create your delicious muffins:

For the Muffins

2 cups almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup honey or maple syrup
4 large eggs
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 cup dark chocolate chips

Instructions

Follow these steps to bake your muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the honey (or maple syrup), eggs, melted coconut oil, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix.

Add Chocolate Chips

Fold in the dark chocolate chips gently.

Bake the Muffins

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips

For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate flavor.

Storage and Make-Ahead Tips

These Chocolate Almond Flour Muffins can be stored at room temperature for up to 3 days in an airtight container. For longer storage, place them in the refrigerator where they can last up to a week. If you want to prepare ahead, you can make the batter the night before and store it in the fridge until you're ready to bake. Just give it a gentle stir before spooning it into the muffin tin to ensure even consistency.

Another great option is freezing the muffins. Simply let them cool completely after baking, then wrap them tightly in plastic wrap or place them in a freezer-safe bag. They can last in the freezer for up to 3 months. Reheat them in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes, and they'll taste freshly baked!

Troubleshooting Common Issues

If your muffins turn out denser than expected, this could be due to overmixing the batter. Always mix until ingredients are just combined to ensure a light and airy muffin. Additionally, if you find that your muffins are sticking to the liners, try greasing them lightly before filling, or use silicone muffin cups for easier release.

Another common issue is the muffins not rising properly. Make sure your baking soda is fresh and active; if it's old or expired, the muffins may not rise correctly. Also, ensure that your oven is properly preheated to 350°F (175°C) before baking, as an incorrect temperature can lead to undercooked centers or overflowing muffins. A quick oven thermometer check can help ensure accurate baking temperatures.

Questions About Recipes

→ Can I use another flour instead of almond flour?

These muffins are designed specifically for almond flour, but you can experiment with other gluten-free flours with caution, as the texture may vary.

→ How long do these muffins last?

They can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I freeze these muffins?

Yes! These muffins freeze well. Just wrap them individually and store in a freezer-safe bag for up to 3 months. Thaw before serving.

→ Can I add nuts or seeds to the muffin batter?

Absolutely! Chopped nuts or seeds can add a wonderful crunch and flavor. Just make sure to adjust the amount slightly so the batter consistency remains the same.