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; 1/2 cup honey or maple syrup; 1/4 cup coconut oil, melted; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup dark chocolate chips

Highlighted under: Oven Cooking

I absolutely love these Chocolate Almond Flour Muffins! They are rich, gluten-free, and incredibly moist. As someone who enjoys experimenting with healthier baking substitutions, almond flour has become a staple in my kitchen. These muffins are not only easy to make but also delightful to eat, perfect for breakfast or a sweet snack. The combination of chocolate and the nutty flavor of almond flour creates a delicious experience that I can’t get enough of. Trust me, once you try them, they’ll become a favorite in your household too!

Created by

Nerissa Caldwell

Last updated on 2026-01-06T13:21:34.644Z

When I first decided to try making chocolate muffins with almond flour, I was pleasantly surprised by the outcome. The texture was incredibly soft and moist, which I often find lacking in gluten-free recipes. I added dark chocolate chips for an extra indulgent touch. The trick to keeping them light and fluffy is ensuring you don't overmix the batter; it really makes a difference!

Another tip I learned is to let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps them hold their shape better. Each bite is a delightful blend of rich chocolate flavor and subtle nuttiness that I simply can’t resist!

Reasons to Love These Muffins
Rich chocolate flavor combined with a nutty almond base
Gluten-free and healthier than traditional muffins
Simple to prepare, making them perfect for any occasion

The Role of Almond Flour

Almond flour is not only gluten-free but also adds moisture and a rich, nutty flavor to these muffins. Its fine texture helps create a tender crumb, which is essential in achieving the perfect muffin. Unlike traditional flour, almond flour retains moisture better, ensuring your muffins remain soft and delicious even after a day or two. Make sure to store your almond flour in an airtight container in the refrigerator to prolong its freshness.

When using almond flour, it’s crucial to measure it accurately for the best results. Scoop it directly from the container with a measuring cup can lead to compacting, which might result in denser muffins. For precise measurement, I recommend using a kitchen scale or spooning the flour into the measuring cup and leveling it off with a straight edge to avoid excess.

Sweetener Choices

In this recipe, both honey and maple syrup serve as excellent natural sweeteners. Honey adds a floral undertone, while maple syrup contributes a unique depth of flavor. If you're looking for a lower-carb option, consider using erythritol or stevia, adjusting the quantity as needed since these substitutes can vary in sweetness. Just keep in mind that substituting sweeteners may slightly alter the texture and moisture of the muffins.

For those who prefer a sugar-free version, I suggest exploring monk fruit sweetener, which can provide a deliciously sweet flavor without the calories. However, note that each sweetener has its distinct flavor profile, so the final taste of your muffins may vary depending on the choice you make.

Essential Baking Techniques

When folding the wet ingredients into the dry mix, be careful not to overmix. Overmixing can develop gluten in the almond flour, which would lead to tougher muffins instead of the desired tender bite. Gently incorporating the ingredients until just combined will yield a light and airy texture. You want to stop mixing as soon as there are no visible pockets of dry flour.

Baking times can vary depending on your oven's calibration and the type of muffin tin used. If you are using a dark non-stick pan, you might find these muffins bake faster, so check for doneness a couple of minutes earlier. A toothpick inserted in the center should come out clean or with a few moist crumbs, but not wet batter. This method is key to avoiding overbaking, which can dry out the muffins.

Ingredients

Muffin Ingredients

2 cups almond flour
1/2 cup cocoa powder
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips

Instructions

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 Dry Ingredients

In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Stir well to ensure even distribution.

Combine Wet Ingredients

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

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Gently fold until just combined, being careful not to overmix. Add chocolate chips and fold them in.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious muffins!

Pro Tips

For an extra treat, sprinkle some chopped nuts or coconut flakes on top of the muffins before baking for added texture and flavor.

Storage Tips

To keep these Chocolate Almond Flour Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you live in a more humid climate, refrigerating them can help prevent moisture buildup. For longer storage, consider freezing them. Place cooled muffins in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag to maintain the right texture upon reheating.

When you’re ready to enjoy your frozen muffins, you can either let them thaw overnight in the refrigerator or pop them in the microwave for 20-30 seconds for a quick warm-up. If using an oven, preheat it to 350°F (175°C) and bake the muffins for about 10-15 minutes until warmed through.

Variations to Try

Feel free to customize these muffins by adding your favorite mix-ins. Chopped nuts such as walnuts or pecans can enhance the texture and add extra nutrition. Additionally, consider incorporating dried fruits like cranberries or cherries for a tart contrast to the chocolate. For a completely different flavor profile, try swapping out the cocoa powder for cinnamon or pumpkin spice for a seasonal twist.

Another delightful variation involves using different flavored chocolate chips. Instead of dark chocolate, try white chocolate, milk chocolate, or even flavored chips like mint or caramel to create an exciting flavor experience. Just be cautious with quantities, especially if substituting sweeter varieties.

Questions About Recipes

→ Can I substitute almond flour with regular flour?

Yes, but the texture and taste will change significantly. The muffins may not be gluten-free.

→ How can I store the muffins?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze these muffins?

Absolutely! Freeze them in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

→ What can I use instead of honey?

You can use maple syrup, agave nectar, or another liquid sweetener if you prefer.