Chocolate Almond Flour Muffins

Name: Chocolate Almond Flour Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups almond flour; 1/2 cup cocoa powder; 1 tsp baking soda; 1/4 tsp salt; 3 large eggs; 1/2 cup honey or maple syrup; 1/4 cup melted coconut oil; 1 tsp vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Basic Kitchen

I absolutely love making these Chocolate Almond Flour Muffins because they are a delightful twist on traditional muffins. The almond flour gives them a unique, nutty flavor and a wonderfully moist texture. After experimenting with different ingredients, I found that adding a hint of vanilla and a sprinkle of salt enhances the rich chocolate taste. These muffins are perfect for breakfast, an afternoon snack, or even dessert, and they satisfy my chocolate cravings while being gluten-free.

Created by

Gemma Hollis

Last updated on 2026-01-06T11:29:34.746Z

When I first tried baking with almond flour, I was amazed by how moist and rich the muffins turned out. They were so different from the usual flour-based recipes I used to rely on. After a few trials, I learned that letting the muffin batter rest for a few minutes before baking allows the flavors to meld beautifully, resulting in an even tastier treat.

These muffins not only satisfy my sweet tooth but are also a fantastic option for those on a gluten-free diet. I often whip up a batch on weekends and freeze extras to enjoy throughout the week. A quick top with chocolate chips before baking makes them even more irresistible!

        Why You'll Love These Muffins
        Rich chocolate flavor balanced with nutty almond undertones
Gluten-free and perfect for a variety of diets
Quick to prepare, with minimal cleanup required

      

Understanding Almond Flour

Almond flour is a key ingredient in these muffins, contributing both nutrition and flavor. Its fine texture helps create a moist crumb, and because it's made from ground almonds, it’s naturally gluten-free. When using almond flour, it's essential to spoon it into your measuring cup rather than scooping directly; this prevents compacting, which can lead to denser muffins. You'll know your muffins are successful when they are light and fluffy with a tender bite.

One of the advantages of almond flour is its monounsaturated fat content, which can help keep you satiated. This also plays a role in aiding the muffins' moisture levels, preventing them from becoming dry. Additionally, if you're looking to reduce calories, consider using a bit less honey or maple syrup; the natural sweetness of the cocoa and chocolate chips can compensate for a slight reduction in the liquid sweetener.

Substitutions and Variations

Feel free to experiment with the sweetener in this recipe. While honey and maple syrup are fantastic options, you can also use agave syrup or coconut sugar for a lower-glycemic choice. Just keep in mind that using a granulated sweetener may require a slight increase in liquid to maintain the batter's consistency. If you're aiming for a sugar-free option, consider using a zero-calorie sweetener designed for baking, remembering to check the conversion ratios.

Add-ins can transform these muffins based on your preferences. Try incorporating nuts, seeds, or dried fruit for an additional texture and flavor boost. If you are feeling adventurous, swap out the chocolate chips for white chocolate or dried cherries to create a different experience. Just remember, any additions may slightly alter the baking time, so keep an eye on your muffins in the final minutes of baking.

Storing and Reheating

These Chocolate Almond Flour Muffins can be stored at room temperature for up to three days in an airtight container. If you want to keep them longer, consider freezing. Simply cool the muffins completely, place them in a ziplock bag, and store them in the freezer for up to three months. When you're ready to enjoy them, just pop them in the microwave for about 20-30 seconds, or let them thaw in the refrigerator overnight for a healthier, make-ahead breakfast option.

To prevent moisture buildup, avoid stacking them directly on top of each other in storage. Instead, use parchment paper between layers if needed. This simple tip helps keep the muffins fresher and preserves their texture. You’ll want to maintain that delightful moistness, as it enhances the overall experience of biting into each rich chocolate muffin.

Ingredients

Gather these simple ingredients to make your delicious muffins:

Ingredients for Chocolate Almond Flour Muffins

2 cups almond flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup honey or maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 cup chocolate chips (optional)

Make sure to use high-quality ingredients for the best flavor.

Instructions

Follow these steps carefully for perfect muffins:

Preheat the Oven

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

Mix the Dry Ingredients

In a large bowl, combine the almond flour, cocoa powder, baking soda, and salt. Stir until well mixed.

Combine Wet Ingredients

In another bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well blended.

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and mix until just combined. Gently fold in chocolate chips if desired.

Bake the Muffins

Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean.

Cool and Serve

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

Enjoy your delicious muffins warm or at room temperature.

Pro Tips

Feel free to experiment with mix-ins like nuts, dried fruit, or different types of chocolate for variety!

Baking Tips for Best Results

For the best results, ensure your oven temperature is correctly calibrated. An oven thermometer can help you verify accuracy. Over-baking can lead to dry muffins, so start checking at the 18-minute mark. The muffins are done when a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If your muffins do rise but then sink, it may have been due to overmixing; handle the batter gently when combining wet and dry ingredients.

Another helpful tip is to let the batter rest for about 5-10 minutes before you spoon it into the muffin tins. This allows the almond flour to hydrate, resulting in a smoother texture. You can also rotate the muffin tin halfway through baking for even heat distribution, especially if your oven has hot spots.

Serving Suggestions

These muffins are fantastic on their own, but you can elevate them with a simple dusting of powdered sugar or a smear of almond butter for added richness. Pairing them with a dollop of Greek yogurt or a scoop of ice cream transforms them into a delightful dessert. Consider serving these muffins with a side of fresh berries or a spread of fruit preserves on your breakfast table for a touch of color and sweetness.

If you'd like a caffeine boost, these muffins pair beautifully with a cup of coffee or herbal tea. The rich flavors of chocolate complement the warmth of coffee or the soothing qualities of tea, making them a versatile treat for any time of day. Plus, they make a fantastic addition to brunch spreads or afternoon tea gatherings.

Questions About Recipes

→ Can I use a different sweetener instead of honey?

Yes, you can substitute honey with agave nectar, maple syrup, or a sugar substitute.

→ How do I store leftover muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

→ Can I make these vegan?

Yes, substitute the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and use maple syrup.

→ What can I serve with these muffins?

These muffins are delicious on their own, but you can serve them with a dollop of yogurt or a drizzle of nut butter for added flavor.