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Home » Almond Flour Recipes » Easy Almond Flour Chocolate Chip Muffins

Easy Almond Flour Chocolate Chip Muffins

Last Updated March 19, 2023. Published October 5, 2021 Good For You Gluten Free

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Easy Almond Flour Chocolate Chip Muffins
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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.

almond flour chocolate chip muffins 1

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
ingredients for almond flour chocolate chip muffins

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.

collage of step by step instructions to making almond flour chocolate chip muffins

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.

upclose almond flour chocolate chip muffins

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!

almond flour chocolate chip muffins with bite taken out it

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.

collage of gluten-free recipes with almond flour and muffins and cookies too.
  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

Almond Flour Chocolate Chip Muffins

These moist and light almond flour chocolate chip muffins are perfect for breakfast, snacking or as a delicious dessert.
3.78 from 18 votes
Print Pin Rate
Course: Breads, Breakfast, Dessert, Snack
Cuisine: American
Keyword: almond flour, almond flour muffins, chocolate chip muffins, muffins
Prep Time: 6 minutes minutes
Cook Time: 22 minutes minutes
Servings: 12 muffins
Calories: 331kcal
Author: Jenny Levine Finke

Ingredients

  • 2 1/2 cups Bob’s Red Mill super fine almond flour or blanched almond flour brand 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

Instructions

  • Preheat oven to 325º F. Line a muffin tin with 12 paper liners.
  • 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. Stir until no more streaks of almond flour remain.
  • Stir in the chocolate chips.
  • Spoon the batter into the prepared muffin tin.
  • Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. The muffin tops will lightly brown. Let cool before serving.

Notes

I find that almond flour muffins turn darker brown than other muffins using regular gluten-free flour blends, so you may not be able to judge the doneness by the color. Test the muffin for doneness by sticking a toothpick in the center. If it comes out clean, the muffin is ready. You can also test by pressing the top of the muffin lightly and, if it springs back, it’s done. If a dent is left in the muffin, it needs a few more minutes to finish baking.
You can use mini chocolate chips in this recipe instead of regular chocolate chips.
If you are unable to tolerate corn, use tapioca starch and a corn-free baking powder for this recipe. The cornstarch helps with the overall crumb of the muffin, reducing the overall grainy texture and producing a fluffy muffin. I recommend cornstarch when possible.
It’s important to use super fine blanched almond flour so that your muffins do not end up with a coarse texture. If your almond flour looks like it is clumped together, you can sift it prior to using for the best texture.
The apple cider vinegar helps the muffin rise. If you don’t have any on hand you can use white vinegar instead.
I do not recommend making this with an egg substitute.

Nutrition

Calories: 331kcal | Carbohydrates: 30g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 124mg | Potassium: 91mg | Fiber: 3g | Sugar: 22g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Almond Flour Recipes, Breakfast, Dessert, Muffins 9 Comments

Reader Interactions

Comments

  1. Thalita says

    March 17, 2024 at 2:00 pm

    Used maple syrup amazing !!!!!! Thank u!!

  2. Ana says

    September 15, 2023 at 5:47 pm

    Made your gluten free chocolate chip muffins today and they came out so delicious and moist. It’s was a very easy recipe. Thanks for sharing.

  3. Good For You Gluten Free says

    February 20, 2023 at 4:46 pm

    It’s per 12 muffins. 1 muffin = 1 serving

  4. Rachel says

    February 20, 2023 at 8:31 am

    Hi, in your nutrition guide, are the figures per 100g or if not what ratio?

  5. Annabelle says

    September 2, 2022 at 10:00 pm

    I made this today. So fluffy and right sweetness. Definitely better than normal sugar to use the honey. Thank you for sharing your beautiful recipe. My niece and nephew had seconds! And healthy too

  6. Good For You Gluten Free says

    April 7, 2022 at 4:12 pm

    I haven’t tested it with other sweeteners but I think it would work.

  7. Deanna tang says

    April 7, 2022 at 11:08 am

    Do you have to used honey.could you used any other sweetener like skinny syrups , O calories ,O sugar,O carbs.

  8. Good For You Gluten Free says

    October 8, 2021 at 2:47 pm

    Yes vegetable oil would work.

  9. Susan says

    October 8, 2021 at 11:33 am

    Do you need to use coconut oil? Can you just use canola or vegetable oil?

Leave a CommentCancel reply

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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