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

Highlighted under: Golden Planning

I absolutely love making these Chocolate Almond Flour Muffins because they combine the rich taste of chocolate with the wholesome goodness of almond flour. The texture is incredibly moist and fluffy, making each bite a delightful experience. They are gluten-free and perfect for breakfast or a sweet snack. I often enjoy them fresh out of the oven, but they also store well for days, maintaining their deliciousness. This recipe truly satisfies my chocolate cravings without the guilt, and I can't wait to share it with you!

Created by

Portia Langford

Last updated on 2026-01-06T15:22:34.969Z

When I first experimented with almond flour, I was amazed at how well it worked in baked goods, particularly in muffins. These Chocolate Almond Flour Muffins were just a burst of flavor that hit the spot! The combination of almond flour and cocoa powder created a unique texture that was both tender and satisfying, which I never expected when using gluten-free ingredients.

One of the best tips I discovered is to let the batter sit for a few minutes before scooping it into the muffin tins. This small step allows the ingredients to meld and gives the muffins a better rise. Trust me, it makes a noticeable difference, and I love sharing this secret with those who try my recipe!

Why You'll Love These Muffins
Decadent chocolate flavor combined with the nutty taste of almond flour
Perfectly moist texture that keeps you coming back for more
Gluten-free and healthy enough for any time of the day

The Role of Almond Flour

Almond flour is a key ingredient in these muffins, lending a nutty flavor and providing moisture that sets them apart from traditional wheat muffins. Unlike all-purpose flour, almond flour is gluten-free, making it a fantastic option for those with gluten sensitivities. It’s also denser, which helps contribute to the rich texture of the muffins while keeping them tender. When using almond flour, be sure to stir it gently to avoid over-mixing, which can lead to dense baked goods.

The moisture content in almond flour also means that these muffins tend to have a longer shelf life. They stay soft and fluffy for several days when stored properly. If you find yourself with extra muffins, you can freeze them. Just wrap each muffin tightly in plastic wrap or aluminum foil, and store them in a resealable bag for up to three months. When you're ready to enjoy one, simply thaw at room temperature or pop it in the microwave for a few seconds.

Chocolate Chips and Variations

While the chocolate chips in this recipe are optional, they add an extra layer of chocolaty goodness that enhances the overall flavor and texture of the muffins. For those looking to experiment, consider trying different types of chocolate, such as dark chocolate or white chocolate chips, or even stirring in some chopped nuts like walnuts or pecans for added crunch. If you're dairy-sensitive, opt for dairy-free chocolate chips, which are widely available.

Another fun variation is to incorporate ingredients like orange or peppermint extract for a twist on the classic chocolate flavor. A teaspoon of espresso powder can also intensify the chocolate taste without overpowering it. Feel free to adjust the amount of cocoa powder if you like a richer chocolate flavor; just remember that too much can make the batter too dry, so balance is key.

Troubleshooting and Tips

If your muffins seem to be sinking in the center, it might be due to undercooking or too much liquid in the mixture. Make sure to check your oven temperature with an oven thermometer, as some ovens can run hotter or cooler than indicated. Also, consider reducing the almond milk or honey slightly if you notice this issue consistently. Conversely, if they are too dry, you may want to add a bit more almond milk gradually to find the right consistency.

When you’re baking, always keep an eye on the muffins as they’re nearing the end of the baking time. Check for doneness around the 20-minute mark, inserting a toothpick in the center; it should come out clean or with a few moist crumbs. I personally recommend starting your checks a little earlier, as every oven varies, and that way you can avoid overbaking, which can turn your delicious muffins dry.

Ingredients

Muffin Base

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

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, mix the honey, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the chocolate chips if using.

Fill Muffin Tins

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

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Pro Tips

To enhance the flavor, try adding a pinch of espresso powder to your wet ingredients, which will intensify the chocolate taste without making them taste like coffee.

Storage Tips

To maintain the freshness of your Chocolate Almond Flour Muffins, store them in an airtight container at room temperature for up to three days. If you live in a warmer climate, you may want to refrigerate them to extend their shelf life. Just be aware that refrigeration can sometimes alter the texture slightly, making them a bit denser. Always allow the muffins to reach room temperature before enjoying to bring back some of their fluffiness.

If you notice any muffins starting to dry out, try warming them in the microwave for about 10-15 seconds before serving. This quick heating can revive their moist texture. Alternatively, reheating them in the oven can also help; just wrap them in foil and place them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

Make-Ahead Convenience

These muffins are ideal for meal prep. You can make a batch at the beginning of the week and enjoy them as a quick breakfast or snack on busy days. If you're short on time, consider mixing the dry ingredients in advance and storing them in an airtight container. This way, all you have to do is combine the wet ingredients and bake when you're ready to enjoy fresh muffins.

For enthusiasts of muffin variations, you can create different flavor profiles by pre-portioning separate muffin batters into cupcake liners. Just be mindful of your baking times, as varied ingredients may change the cooking duration. Having a variety on hand not only satisfies different taste preferences but also makes breakfast exciting every morning!

Questions About Recipes

→ Can I substitute almond flour with regular flour?

While you can substitute almond flour with regular flour, this will not make the recipe gluten-free, and you may need to adjust the amount to achieve the right consistency.

→ How long can I store the muffins?

These muffins can be stored in an airtight container at room temperature for up to 5 days or in the fridge for a week.

→ Can I freeze Chocolate Almond Flour Muffins?

Yes, you can freeze these muffins. Place them in a freezer-safe container or bag, and they will last up to 3 months. Just thaw them at room temperature before enjoying.

→ Are these muffins suitable for a paleo diet?

Yes, these muffins are made with almond flour and natural sweeteners, making them suitable for a paleo diet.