These Almond Flour Chocolate Chip Muffins are super moist, tender and speckled with mini chocolate chips. Ready in 25 minutes from start-to-finish. Enjoy as a healthy treat or meal prep breakfast. Gluten-free and paleo friendly recipe.
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Looking for more almond flour recipes? Make sure to make almond flour pumpkin bread, almond flour blueberry muffins and almond flour banana bread.
I am a huge fan of almond flour recipes – they’re high in protein, healthy fats and create an easy gluten-free and grain free recipe that so many people can enjoy.
And if you’re used to traditional muffins, don’t worry, I think these almond flour muffins will win you over.
Why You’ll Love This Recipe
- Quick, easy and made with pantry and fridge staples you probably already have on hand.
- Healthy, nutrient-dense ingredients that are better for you than traditional muffins.
- Kid-friendly and mom-approved – a wonderful lunchbox snack for school!
- Meal prep worthy and freezer friendly, too!
Muffin Ingredients
This almond flour muffin recipe requires nothing more than a few healthy pantry ingredients and your favorite chocolate chips. You will need:
- almond flour – go for blanched almond flour, rather than almond meal. My favorite brand is Bob’s Red Mill, which is easily available in stores or online. Keep reading to learn more!
- tapioca flour – tapioca flour creates a paleo baking flour that mimics the binding ability of all purpose flour. Arrowroot starch / flour or cassava flour are great substitutes.
- baking soda – for color and lift.
- ground cinnamon – for a subtle warming spice background. Gives it the “bakery muffin” feel.
- fine sea salt – to enhance all those chocolate chip flavors.
- oil – feel free to use avocado oil or light olive oil for a neutral flavor. Melted coconut oil can also be used.
- maple syrup – for sweetness. It also helps keep these muffins super moist. Raw honey can be used in its place, just know the muffins will brown more at the top.
- cashew milk – I love unsweetened cashew milk, but any dairy-free milk like almond milk or coconut milk will work.
- apple cider vinegar – the vinegar reacts with the baking soda to give these muffins extra lift. Lemon juice will also work.
- vanilla extract – for sweet vanilla essence and a flavor aroma to compliment the chocolate.
- large eggs – for binding ability. I have not tested a vegan version with flax egg, but please leave a note in the comments if you do!
- mini chocolate chips – go for mini chocolate chips or dark chocolate chips, like Enjoy Life. For a paleo version, try Hu chocolate gems.
- sliced almonds – for crunch and a final flourish for the muffins tops. Totally optional, but I love the visual appeal!
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Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
What is Almond Flour?
Almond Flour, in its most fundamental form, is blanched almonds (almonds without the skins) that have been ground to a fine texture.
Not only is Almond Flour gluten-free, paleo and vegan, but because it is pure ground almonds, it is also packed with many more vitamins, minerals, protein, healthy fats and fiber when compared to white flour.
How to Make Almond Flour Muffins
These Chocolate Chip Almond Flour Muffins are such an easy muffin recipe to whip together when you’re in need of a homemade snack, fast. Just like most muffin recipes, this one comes together quickly!
Here’s a brief overview of how to do it, with the full instructions and ingredient amounts in the recipe below.
Prep Muffin Tin
Preheat the oven to 350ºF. Line 12-cup muffin pan with parchment paper liners or spray with oil. I swear by these grease-proof paper ones, they don’t stick at all!
Mix Dry Ingredients
In a medium bowl combine the almond flour, tapioca flour, baking soda, cinnamon and salt. Set this aside while you mix together the other ingredients.
Whisk Wet Ingredients
In a large bowl whisk together oil, maple syrup, milk, apple cider vinegar and vanilla.
Add eggs and whisk until smooth and emulsified.
Make Muffin Batter
Now combine the bowl of dry ingredients to the bowl of wet ingredients, and as mixture comes together, fold in chocolate chips.
Bake and Cool
Evenly distribute the batter into 12-cup muffin pan (about 3/4 way full). TIP: Use a medium cookie scoop for easy dispensing!
Top with more chocolate chips and almond slices, if you’d like, then bake muffins for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack to cool completely.
Serving Suggestions
This chocolate chip muffin recipe can be enjoyed any time of day. Some of my favorite ways to serve include:
- Breakfast: Enjoy as a healthy start to your morning. They are a great grab-and-go breakfast for busy mornings, too!
- Lunchtime / After School Snack: Give your kids a special treat to enjoy during school lunch or as something to munch on after a long school day. I love to enjoy one with afternoon coffee.
- Dessert: Nothing settles my after-dinner cravings more than a chocolate indulgence. These hit the spot every time.
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How to Store
Store almond flour chocolate chip muffins in an airtight container at room temperature for the first day, then transfer to the fridge for up to 4 days.
Freezing Instructions: Store the muffins in a freezer-safe airtight container or plastic freezer bag. Label, date and freeze for up to 2 months. Thaw to room temperature right on the kitchen counter.
Reheating Instructions: To enjoy warm, pop one muffin in the microwave for 5-10 seconds, or place in the oven / toaster oven for 5 minutes or so.
Recipe Tips & Notes:
- Measure dry ingredients using the level method. Fluff the flour with the measuring cup, scoop, then level off the top with a knife or your finger.
- Only fill muffin tin 3/4 full for best results. Too full, and the muffins tops will spill onto the muffin tray. You can also risk over baking the muffins.
More Muffin Recipes You’ll Love:
Almond Flour Chocolate Chip Muffins
Ingredients
- 2 ¾ cups Super Fine Almond Flour, from blanched almonds
- ¼ cup tapioca flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup avocado oil, or light olive oil
- ¼ cup pure maple syrup
- 3 tablespoons cashew milk
- 1 tablespoon apple cider vinegar, or lemon juice
- ½ tablespoon vanilla extract
- 3 large eggs
- 1 cup mini chocolate chips, plus more for topping
- 2 tablespoons almond slices, for topping (optional)
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, cinnamon and salt; set aside.
- Mix wet ingredients: In large bowl whisk together oil, maple syrup, milk, apple cider vinegar and vanilla. Add in eggs – whisk until combined.
- Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
- Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips and almond slices, if you’d like. Bake muffins for 17-20 minutes, or until inserted toothpick comes out clean (no wet batter). Check muffins first at 17 minutes to prevent over-baking.
- Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
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