Easy Almond Flour Chocolate Chip Muffins

If you love baking with almond flour, you’re going to love baking up these easy and gooey almond flour chocolate chip muffins. This post may contain affiliate links. Please see my disclosures.

Almond flour is a wonderful gluten-free substitute flour to use when baking gluten-free baked goods. It’s also a great substitute in grain-free baking, offering an alternative to the many rice-based gluten-free flour blends like Bob’s Red Mill 1:1 Gluten-Free Blend and Cup4Cup.

Everyone who bakes with almond flour knows that almond flour adds moisture to baked goods, ensuring they rarely come out dry.

Almond flour is easy to bake with once you understand how it works.

Before baking with the high-protein flour, I recommend reading my article, Can You Use Almond Flour in Place of Regular Flour?, for tips and tricks to baking with almond flour.

Almond flour does not work as a one-to-one substitute with wheat flour, so be aware that you’ll need to adjust your flour to wet ingredient ratio when working with almond flour.

Today I want to share with you a delicious muffin you can make with almond flour and a few others simple, panty-staple ingredients.

This muffin is so good – I just know you’ll love it. It’s lightly sweetened and contains plenty of melty, gooey chocolate chips to keep you wanting more.

Enjoy this muffin as an on-the-go breakfast, easy snack, or indulgent dessert.

What You’ll Need

To make these almond flour chocolate chip muffins, you’ll need the following ingredients:

• 2 1/2 cups Bob’s Red Mill super fine almond flour (or blanched almond flour of choice)
• 1/4 cup cornstarch or tapioca starch
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup honey
• 1/3 cup coconut oil, melted and cooled
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup chocolate chips

How to Make

Follow these two easy steps to make these moist and tender almond flour chocolate chip muffins:

Step #1: Prepare Your Batter

In a medium bowl, whisk together the almond flour, cornstarch, baking powder, and salt until combined.

In a separate bowl, add the eggs, honey, melted coconut oil, vanilla extract and apple cider vinegar. Whisk until combined.

Add the dry ingredients to the wet ingredients and stir until no more streaks of almond flour remain, then stir in the chocolate chips before spooning the batter into a 12-cavity muffin tin filled with paper muffin liners.

Step #2: Bake

Bake the muffins at 325ºF for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool before serving as they’ll be easier to handle and peel from the paper liners.

Please note that almond flour muffins turns darker brown on top than other baked goods that utilize gluten-free flour blends. Therefore, you may not be able to judge the doneness by the color of the muffin tops, as they will turn a deeper golden brown than the rest of the muffin.

To test your muffins for doneness, stick a toothpick into the center of one to see if the toothpick comes out clean. Also, you can press the tops of the muffins lightly. If they spring back, they’re done. If you dent the muffins, they’ll need a few more minutes to finish baking.

In the end, you’ll find you baked up a delicious, moist and slightly-sweet muffin that you can enjoy for breakfast, snacking or dessert. You can’t go wrong – enjoy!

FAQs and Substitutes

Can I Make It Egg Free? I don’t recommend using this recipe if you don’t eat eggs. Eggs bind the ingredients together and serve as a leavener too. I haven’t tried making an egg-free version, so if you do so successfully, perhaps with an egg replacer, please share in the comments how it turned out.

Other Substitutions:

• You can use mini-chocolate chips, like these dairy-free minis, in this recipe instead of regular chocolate chips.
• In lieu or cornstarch, you can use tapioca starch. If you avoid corn altogether, please look for a corn-free baking powder for this recipe. Please note, however, that cornstarch helps with the overall crumb of the muffin, reducing the overall grainy texture and producing a fluffy muffin. Use cornstarch if you can.

Working with Almond Flour: Always looked for super fine blanched almond flour so that your muffins do not end up with a coarse texture. If your almond flour looks like it’s clumped together, you may want to sift it prior to using for the best texture. Store any unused almond flour in the fridge to keep it fresh for up to six months.

I Don’t Have Apple Cider Vinegar: Don’t skip the apple cider vinegar as it serves as a leavener and helps the muffins rise. If you don’t have any ACV on hand, you can use white vinegar instead.

More Recipes

You might also like these gluten-free recipes. The links to each recipe is below the picture.

1. Bakery-Style Gluten-Free Blueberry Lemon Muffins
2. Almond Flour Pumpkin Muffins
3. Vegan + Gluten-Free Lemon Poppy Seed Muffins
4. Gluten-Free Banana Walnut Muffins
5. Chocolate Chip Almond Flour Cookies
6. Fast and Easy Grain-Free Almond Flour Bagel Recipe