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

Almond Flour Chocolate Chip Muffins

Course: Breakfast
Cuisine: American
Keyword: almond flour muffins, chocolate chip muffins with almond flour, paleo chocolate chip muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 317kcal
Author: Ashley
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!
Print Recipe

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!

Video

Notes

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

Nutrition

Serving: 1 muffin | Calories: 317kcal | Carbohydrates: 23g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 171mg | Potassium: 47mg | Fiber: 3g | Sugar: 14g | Vitamin A: 101IU | Calcium: 91mg | Iron: 1mg