Almond Flour Chocolate Chip Muffins

almond flour chocolate chip mufffin on two small plates with muffins and glass in background

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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!




  1. Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  2. Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, cinnamon and salt; set aside.
  3. Mix wet ingredients: In large bowl whisk together oil, maple syrup, milk apple cider vinegar and vanilla. Add in eggs – whisk until combined.
  4. Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
  5. 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.
  6. Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!


STORAGE – Store muffins in an airtight container at room temperature for the first day, then keep in the fridge for up to 4 days.