Chocolate Almond Flour Muffins

Name: Chocolate Almond Flour Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 ½ cups almond flour; ½ cup cocoa powder; ½ cup sweetener of choice; ½ teaspoon baking soda; ¼ teaspoon salt; 3 large eggs; ½ cup almond milk; ¼ cup melted coconut oil; 1 teaspoon vanilla extract; ½ cup sugar-free chocolate chips (optional)

Highlighted under: Oven Favorites

I absolutely adore these Chocolate Almond Flour Muffins! They are rich, decadent, and incredibly satisfying. The almond flour gives them a wonderful texture while keeping them gluten-free. Each bite is a delightful mix of chocolatey goodness, and I love how quick they are to whip up. Perfect for breakfast or a snack, these muffins have become a staple in my kitchen. Let me share with you the joy of making these delicious treats that everyone will love!

Created by

Arabelle Finch

Last updated on 2026-01-06T16:21:35.181Z

When I first experimented with almond flour, I never expected these Chocolate Almond Flour Muffins to turn out so delicious. The combination of real chocolate and nutty almond flavor was a game changer for me. I remember taking my first bite and instantly knowing I had to share them with friends and family.

Another great part about these muffins is how versatile they are. You can add nuts or swap in different flavorings like vanilla or a dash of espresso for an extra kick. Every variation I've tried has been a hit!

        Why You'll Love These Muffins
        Rich chocolate flavor paired with nutty almond
Gluten-free and easy to make
Perfect for snacks or breakfast

      

The Role of Almond Flour

Almond flour is the star ingredient in these muffins, providing both moisture and a tender crumb. Its natural fat content helps to keep the muffins rich without the need for extra oils or butter. Additionally, using almond flour makes these muffins gluten-free, which is ideal for those with gluten sensitivities. When measuring almond flour, it's essential to spoon it into the measuring cup and then level it off for accuracy, ensuring that your muffins maintain the perfect texture.

Substituting almond flour with other flours like coconut or regular flour is not advisable, as they will change the muffin's texture dramatically. Coconut flour, for example, absorbs significantly more moisture, which could lead to dry muffins. If you need a nut-free version, consider a seed flour, like sunflower seed flour, but do keep in mind that the flavor profile will alter slightly.

Perfecting the Bake

Baking duration is crucial for achieving those fluffy, chocolatey muffins. Keep an eye on them in the last five minutes of baking. You want the tops to spring back when gently pressed and the insides to be completely set without any residual wet batter on a toothpick. If overbaked, these muffins can dry out quickly, so even a minute can make a difference in texture.

When it comes to cooling, patience is key. Allowing the muffins to cool in the tin for about ten minutes helps them firm up, making it easier to remove them without falling apart. After transferring them to a wire rack, letting them cool completely before cutting or serving enhances the flavors, allowing the chocolate to set slightly. Trust me; the wait is worth it!

Ingredients

Gather your ingredients for a delightful baking experience!

Muffin Ingredients

1 ½ cups almond flour
½ cup cocoa powder
½ cup sweetener of choice
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
½ cup almond milk
¼ cup melted coconut oil
1 teaspoon vanilla extract
½ cup sugar-free chocolate chips (optional)

Ensure that all ingredients are measured accurately for the best results!

Instructions

Follow these simple steps to create your muffins.

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.

Combine and Stir

Pour the wet ingredients into the dry ingredients. Stir until just combined. Avoid overmixing.

Add Chocolate Chips

Fold in the sugar-free chocolate chips if using, distributing them evenly throughout the batter.

Bake the Muffins

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Enjoy your homemade Chocolate Almond Flour Muffins!

Pro Tips

For an extra flavor boost, consider adding a teaspoon of espresso powder or a pinch of cinnamon to the dry ingredients.

Storage Tips

These Chocolate Almond Flour Muffins can be stored at room temperature for up to three days in an airtight container. If you live in a particularly humid environment, consider refrigerating them to prolong freshness. Just be aware that refrigeration can slightly affect the texture, making them a bit denser—microwaving for a few seconds can help revive their fluffiness.

For longer storage, you can freeze the muffins for up to three months. To freeze, wrap each muffin individually in plastic wrap and place them in a zip-top freezer bag. When you're ready to enjoy one, simply thaw it overnight in the refrigerator or warm it straight from the freezer in the microwave for about 30 seconds.

Variations and Additions

Feel free to customize these muffins with your favorite mix-ins! Chopped nuts, like walnuts or pecans, add a delightful crunch and pair well with chocolate. You could also experiment with different flavored extracts, such as almond or orange, for a unique twist. If you're a fan of fruit, adding mashed bananas or pureed pumpkin can introduce moisture and natural sweetness while remaining healthy.

For a touch of decadence, drizzle melted dark chocolate over the cooled muffins or sprinkle sea salt on top just before they finish baking. This contrast enhances the rich chocolate flavor and makes for an impressive presentation. I love keeping things interesting by trying different toppings each time I bake them!

Questions About Recipes

→ Can I use regular flour instead of almond flour?

No, this recipe is specifically designed for almond flour and may not work well with regular flour.

→ How should I store these muffins?

Store the muffins 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 place them in a zip-top bag for up to 3 months.

→ What can I substitute for the sweetener?

You can use any granulated sweetener you prefer, adjusting the quantity according to its sweetness level.