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 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sweetener (like coconut sugar or erythritol); 3 large eggs; 1/4 cup almond milk; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract; 1/2 cup sugar-free chocolate chips; 1/4 cup chopped almonds

Highlighted under: Home Baking Collection

I absolutely love making these Chocolate Almond Flour Muffins for a delightful breakfast treat. The combination of rich chocolate and the nutty taste of almond flour gives these muffins a unique character that is irresistible. I’m always amazed at how moist they turn out, and they make the perfect pairing with a cup of coffee or tea. Whether for a weekend brunch or a special occasion, these muffins are always a hit in my house, and I can't wait for you to try them too!

Created by

Emily Carter

Last updated on 2026-01-06T15:54:34.499Z

When I first experimented with almond flour, I was shocked at how well it paired with chocolate. I decided to make these muffins one gloomy morning, hoping to brighten the day. With a couple of trials and a bit of tweaking, I finally nailed a recipe that yields fluffy, delicious muffins every time.

One of my favorite tips is to let the batter rest for about 10 minutes before pouring it into the muffin tin. This allows the almond flour to absorb moisture better, resulting in an extra moist texture that’s hard to resist. Trust me, it makes a big difference!

        Why You Will Love These Muffins
        Rich chocolate flavor complemented by nutty almond undertones
Gluten-free and so easy to make
Perfectly moist with a delightful crumb texture

      

Understanding the Ingredients

The star of these muffins is definitely the almond flour, which provides a rich, nutty flavor and a moist texture. Unlike regular flour, almond flour is gluten-free, making these muffins suitable for various dietary preferences. When measuring almond flour, it's essential to spoon it into your measuring cup and level off with a knife to avoid packing it down, which can lead to dense muffins. The type of cocoa powder you choose can also affect the flavor; I recommend using a high-quality Dutch-processed cocoa for a richer taste.

Sweetness is another crucial component in this recipe. I prefer using coconut sugar for its caramel-like flavor, but erythritol is an excellent low-calorie alternative. When substituting sweeteners, keep in mind that not all sweeteners have the same sweetness level, so you may need to adjust the amount to your taste. Remember to taste your batter before baking—it should have a slightly sweet flavor to ensure perfectly balanced muffins.

Baking Techniques

When it comes to the mixing process, be careful not to overmix the batter. This can lead to dense muffins rather than the light, airy texture we desire. Mix until the dry and wet ingredients are just combined; a few lumps are okay. If you're adding chocolate chips or almonds, fold them in gently at this stage to prevent them from sinking to the bottom during baking.

Baking time is vital for achieving the perfect muffin. Start checking for doneness at 18 minutes, inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached. If you notice that the muffins are browning too quickly, you can tent them with foil to prevent burning while they finish baking. Once out of the oven, allow them to cool in the tin for at least 5 minutes to set properly before transferring to a wire rack.

Ingredients

Dry Ingredients

2 cups almond flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sweetener (like coconut sugar or erythritol)

Wet Ingredients

3 large eggs
1/4 cup almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract

Add-Ins (optional)

1/2 cup sugar-free chocolate chips
1/4 cup chopped almonds

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 bowl, combine the almond flour, cocoa powder, baking powder, baking soda, salt, and sweetener. Whisk until well blended.

Combine wet ingredients

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

Combine mixtures

Gradually add the wet ingredients to the dry mixture, stirring until just combined. If desired, fold in chocolate chips and chopped almonds.

Fill muffin tin

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

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve

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

Pro Tips

For even more chocolate flavor, you can drizzle melted dark chocolate over the muffins after they have cooled!

Storing and Freezing

These Chocolate Almond Flour Muffins can be stored in an airtight container at room temperature for up to three days. If you live in a humid climate, consider refrigerating them to keep them fresh. For longer storage, these muffins freeze beautifully. Place them in a freezer-safe bag or container, and they will last for up to three months. To reheat, simply warm them in the microwave for about 30 seconds, or let them sit out to thaw at room temperature for a few hours.

To maintain their moisture after thawing, you can lightly wrap them in a damp paper towel before microwaving. This will prevent them from becoming rubbery. This make-ahead feature makes these muffins not only delicious but also a practical choice for busy mornings!

Variations to Try

Feel free to experiment with different add-ins to customize your muffins. Instead of chocolate chips, try incorporating dried fruits like cranberries or chopped dates for added sweetness and texture. You could also swap out the chopped almonds for walnuts or pecans for a different nutty flavor profile. If you’re a fan of fruit, consider mixing in some mashed bananas for a banana-chocolate muffin twist.

For an extra boost of nutrition, consider adding a tablespoon of ground flaxseed or chia seeds to the batter. This not only enhances the fiber content but also provides omega-3 fatty acids. Just remember to adjust the liquid slightly if you add any dry ingredients. The possibilities are endless, which makes this recipe a versatile base for your baking adventures!

Questions About Recipes

→ Can I use regular flour instead of almond flour?

This recipe is specifically designed for almond flour, which gives them a unique texture and flavor. Using regular flour may change the results.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.

→ Are these muffins gluten-free?

Yes, these Chocolate Almond Flour Muffins are gluten-free as they use almond flour as the main ingredient.

→ Can I substitute the eggs in this recipe?

You can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) if you want to make them egg-free.