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.
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.