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; 3 large eggs; 1/4 cup almond milk; 1/4 cup melted coconut oil; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup dark chocolate chips

Highlighted under: Favorite Baking Inspiration

I am so excited to share my favorite recipe for Chocolate Almond Flour Muffins! These muffins are an incredible blend of rich chocolate flavor and the nutty goodness of almond flour, creating a delicious treat that's perfect for breakfast or a sweet snack. The texture is wonderfully moist, and they are surprisingly simple to make. I love that they are gluten-free yet full of flavor! You won’t believe how indulgent they taste while still being a little healthier than traditional muffins.

Created by

Honoria Blake

Last updated on 2026-01-06T16:45:35.457Z

When I first experimented with almond flour in my baking, I was amazed by the depth of flavor it added. I paired it with rich cocoa powder, and the result was nothing short of delightful. In my kitchen, these muffins have become a go-to, especially on busy mornings. They keep well in the fridge, and reheating them makes them taste fresh in no time.

I’ve found that letting the batter sit for a few minutes before baking really enhances the texture, giving the muffins a heartier, moist crumb. Plus, it’s a fantastic way to incorporate healthy ingredients while still satisfying that chocolate craving!

        Why You Will Love These Muffins
        Rich chocolate flavor paired with nutty almond goodness
Gluten-free and deliciously moist
Perfect for any time of day, especially breakfast or snacks

      

Understanding Almond Flour

Almond flour is a key ingredient in these muffins and contributes to their moist texture and nutty flavor. Unlike traditional wheat flour, almond flour is gluten-free, making this recipe suitable for those with gluten sensitivities. When measuring almond flour, be sure to use a scale or fluff it up with a fork before scooping to avoid compacting, which can lead to dry muffins.

Additionally, almond flour absorbs more moisture than regular flour. This means that if you choose to replace any of the liquid sweetener with a dry one, you might need to adjust the liquid ingredients slightly to maintain a moist texture. I recommend sticking to the original quantities for the best results.

Perfecting the Baking Technique

To ensure your muffins rise beautifully without becoming dense, mix the ingredients just until combined. Over-mixing can activate the almond flour's natural oils, leading to a heavier texture. It’s always best to work quickly and efficiently during this stage, so have your ingredients measured and ready to go. If the batter appears too thick, a splash more almond milk can help achieve the right consistency.

When it comes to baking, an even oven temperature is crucial. Preheat your oven thoroughly to 350°F (175°C) before placing the muffin tin inside. This helps to achieve that ideal dome shape. Check for doneness around the 18-minute mark by inserting a toothpick in the center; if it comes out clean, it’s time to take them out!

Ingredients

Gather all your ingredients before you start for a smoother baking experience!

Muffin Ingredients

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

Make sure to measure your ingredients accurately for the best results!

Instructions

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

Mix Dry Ingredients

In a bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk thoroughly to eliminate any lumps.

Combine Wet Ingredients

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

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Be cautious not to over-mix.

Add Chocolate Chips

Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.

Bake the Muffins

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

These muffins can be enjoyed warm or stored in an airtight container for a few days!

Pro Tips

For an extra touch, try adding chopped nuts or dried fruit to the batter before baking for added texture and flavor.

Storage and Make-Ahead Tips

These Chocolate Almond Flour Muffins store exceptionally well in an airtight container at room temperature for up to three days. To prolong their freshness, consider refrigerating them for up to a week. If you're preparing in advance, you can freeze unbaked muffin batter in individual portions. Just scoop the batter into a muffin tin, cover with plastic wrap, and freeze. When ready to bake, no need to thaw – just pop them in the oven, adding a couple of extra minutes to the baking time.

For those who love variation, consider adding spices such as cinnamon or a pinch of espresso powder to the batter for an exciting flavor twist. Incorporating nut pieces, seeds, or dried fruits can also create delightful textures and flavors in every bite.

Troubleshooting Common Issues

If your muffins don't rise as expected, it could be due to stale baking soda or not enough mixing to incorporate air. Always check the expiration date on your baking soda and ensure all ingredients are at room temperature before mixing to aid in proper leavening.

On the other hand, if they come out too crumbly, the ratio of dry to wet ingredients might be off. Make sure to measure the almond flour precisely, and don’t shy away from adding an extra egg or a little more almond milk for extra moisture if needed.

Questions About Recipes

→ Can I substitute almond flour with regular flour?

I recommend sticking with almond flour for this recipe, but if you must, you may need to adjust the liquid content.

→ How do I store leftover muffins?

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

→ Can I freeze these muffins?

Absolutely! Freeze them in a zip-top bag for up to 3 months. Reheat them in the oven before serving.

→ What can I use instead of eggs?

Flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) work well as a substitute for eggs in this recipe.