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; 1/2 cup sweetener (like coconut sugar or brown sugar); 3 large eggs; 1/3 cup coconut oil (melted); 1 teaspoon vanilla extract; 1/3 cup almond milk; 1/2 cup chocolate chips (optional); 1/4 cup sliced almonds (for topping, optional)

Highlighted under: Golden Ideas

I love starting my day with a comforting treat, and these Chocolate Almond Flour Muffins have become a favorite in my kitchen. Packed with rich chocolate flavor and the nutty goodness of almond flour, they are both delicious and gluten-free. I enjoy them as a breakfast option or a mid-afternoon snack, and they’re simple to whip up. The use of almond flour gives them a unique texture, making each bite feel indulgent. You’ll find they disappear quickly, so I often make a double batch to share!

Created by

Adriana Whitaker

Last updated on 2026-01-06T13:05:35.225Z

When I first experimented with gluten-free baking, I was skeptical about using almond flour instead of traditional wheat flour. To my surprise, it not only provided a wonderful flavor but also kept the muffins incredibly moist. The texture is tender and soft, making them perfect to pair with a cup of coffee or tea. I particularly love the slight crunch they maintain, thanks to the almond pieces in the flour.

One trick I found helpful is to let the batter sit for a few minutes before scooping it into the muffin tin. This allows the almond flour to absorb some moisture, resulting in a better rise and an ideal crumb. Trust me; it's worth the wait!

        Why You'll Love This Recipe
        Rich chocolate flavor with a hint of nutty goodness from the almond flour
Perfectly moist and tender texture with an irresistible chocolatey touch
Easy to make and great for both breakfasts and snacks

      

Mastering the Muffin Method

The key to getting the perfect texture in your Chocolate Almond Flour Muffins lies in the mixing technique. When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to dense muffins instead of the light, fluffy texture you want. Stir until just combined and a few dry spots remain. The batter should be thick but pourable; this consistency allows the muffins to rise perfectly in the oven.

Using almond flour gives these muffins a unique moisture and nutty flavor, setting them apart from traditional wheat flour baked goods. Since almond flour is more susceptible to drying out, ensure accurate measuring and avoid overbaking to maintain that moist crumb. This gluten-free alternative results in a tender muffin that feels indulgent and satisfying with every bite.

Ingredient Insights

Cocoa powder is crucial for achieving that rich chocolate flavor. Consider using high-quality cocoa powder, such as Dutch-processed, which provides a smoother and deeper taste compared to regular cocoa. A tip I learned is to sift the cocoa powder along with the dry ingredients to prevent clumps and ensure an even distribution throughout the batter, enhancing the overall chocolate experience.

For the sweetener, coconut sugar or brown sugar works wonders in balancing the chocolate's bitterness while adding a delightful caramel note. If you're looking for a lower-calorie option, consider using a granulated sugar substitute designed for baking. This will still allow you to enjoy the fluffy texture without compromising on taste. Just remember to adjust the amounts according to the product's sweetness level.

Ingredients

Gather all your ingredients before starting to ensure a smooth baking process.

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 brown sugar)

Wet Ingredients

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

Add-ins

1/2 cup chocolate chips (optional)
1/4 cup sliced almonds (for topping, optional)

Make sure all your ingredients are at room temperature for the best results.

Instructions

Preheat your oven and line your muffin tin to get started.

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat the eggs, then add the melted coconut oil, vanilla extract, and almond milk. Whisk until fully combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in the chocolate chips.

Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Optionally, sprinkle sliced almonds on top.

Bake

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

Cool

Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your delicious Chocolate Almond Flour Muffins fresh or stored in an airtight container!

Pro Tips

For an extra burst of flavor, feel free to add a teaspoon of espresso powder to the batter. It enhances the chocolate flavor remarkably!

Storage Tips

These Chocolate Almond Flour Muffins store well, making them a fantastic make-ahead option. Once completely cooled, place them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you want to extend their life even further, consider freezing them. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag; they'll last for up to three months.

To reheat, simply pop a frozen muffin in the microwave for about 30-45 seconds or until warmed through. You can also reheat them in a conventional oven preheated to 350°F (175°C) for about 10 minutes. This will renew the muffins’ freshness and make them feel freshly baked again, perfect for enjoying with a morning cup of coffee.

Serving Suggestions

For a gourmet touch, serve these muffins with a dollop of almond butter or your favorite nut butter spread. The creamy texture and nutty flavor complement the muffins beautifully, making for an indulgent snack or breakfast option. You can also pair them with fresh berries or a drizzle of honey for an extra layer of flavor.

If you're looking to add variety, consider transforming these muffins into a decadent dessert. Warm them slightly and serve with a scoop of vanilla ice cream or whipped cream on top. This simple addition turns your muffins into an elegant treat that’s perfect for sharing at gatherings or special occasions.

Questions About Recipes

→ Can I substitute the almond flour?

Almond flour is key in this recipe for flavor and texture, but if you must substitute, try a gluten-free all-purpose flour blend.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze these muffins?

Yes! These muffins freeze well. Store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them in the microwave.

→ What can I use instead of eggs?

You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as a substitute for each egg.