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

Highlighted under: Simple Baking Collection

I absolutely love baking with almond flour, and these Chocolate Almond Flour Muffins are a delightful treat that combines rich chocolate with the nutty flavor of almonds. They’re not only gluten-free but also packed with healthy fats that make them a guilt-free indulgence. I love how quick and easy they are to make—the whole process takes just under an hour from start to finish. My family can't get enough of them, and I often find myself baking a second batch soon after the first is gone. Trust me; these muffins are a must-try!

Created by

Matilda Rowe

Last updated on 2026-01-06T13:06:34.856Z

When I first experimented with almond flour in my baking, I was amazed at how well it complemented chocolate. These muffins turned out to be a perfect example of that synergy. Each bite is an explosion of rich chocolate paired with the subtle nuttiness of almonds. I always make sure to use high-quality cocoa powder to ensure that the chocolate flavor really shines through.

One of my favorite tips is to let the muffins cool fully before storing them. This allows them to set completely, enhancing their texture. I often make a double batch to ensure there are plenty on hand for breakfast or snacks throughout the week. They freeze beautifully too!

Why You Will Love These Muffins
Rich chocolate flavor paired with nutty almond essence
Gluten-free and healthier than traditional muffins
Perfectly moist with a delightful crumb texture

The Magic of Almond Flour

Almond flour is the star ingredient in these muffins, providing a wonderful nutty flavor and a moist texture. Unlike regular flour, almond flour is gluten-free, making it an excellent choice for those with gluten sensitivities. Its higher fat content contributes to the muffins' richness, while also ensuring they don’t dry out during baking. Be sure to use finely ground almond flour for the best results; coarser almond meal can result in a grainy texture, affecting the overall mouthfeel of the muffins.

The natural oils in almond flour also help improve shelf life, keeping your muffins fresher longer. If you’re not a fan of almond flour, you can substitute it with sunflower seed flour for a nut-free alternative, but be aware that it may yield a different flavor profile and texture. Reducing baking soda slightly might be necessary if you choose to go this route, as sunflower seed flour can have a more intense reaction with leavening agents.

Perfecting Your Muffin Technique

For ideal muffins, avoid overmixing the batter. Once your wet and dry ingredients are combined, mix until just incorporated. Overmixing can lead to dense muffins rather than the light, airy texture you want. Each muffin should rise evenly, forming a dome. This is essential for aesthetic appeal and ensuring they cook through properly. If they don’t rise much, check your baking soda's freshness; expired baking soda can hinder the leavening process.

When filling the muffin tins, aim for two-thirds full to prevent overflow while allowing enough space for them to rise. If you’re using standard-sized muffin tins, a generous ice cream scoop works perfectly to portion out the batter. For a touch of added flair, sprinkle some chopped almonds or chocolate chips on top before baking—this not only enhances the visual appeal but also adds texture to each bite.

Ingredients

Gather the following ingredients to make these delicious muffins.

Dry Ingredients

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

Wet Ingredients

3 large eggs
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 cup unsweetened almond milk

Add-Ins

1/2 cup sugar-free chocolate chips (optional)
1/2 cup chopped almonds (optional)

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

Instructions

Follow these simple steps to create your muffins.

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat the eggs and then mix in the melted coconut oil, vanilla extract, and almond milk.

Combine Mixtures

Pour the wet ingredients into the dry ingredients, stirring until just combined. If using, fold in chocolate chips and chopped almonds.

Fill the Muffin Tin

Divide the batter equally among the muffin cups, filling them about 2/3 full.

Bake

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

Cool and Serve

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

These muffins are perfect for breakfast or as a snack!

Pro Tips

For an extra chocolaty flavor, consider mixing in a tablespoon of instant coffee granules with the dry ingredients.

Storage and Freezing

These muffins store well in an airtight container at room temperature for up to three days. If you want to keep them fresher for longer, consider freezing them. To do this, allow the muffins to cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. To defrost, simply leave them at room temperature for about 30 minutes or warm them in the microwave for a few seconds until soft.

When storing, avoid sticking them in the fridge as that can dry them out. Instead, keep them at room temperature and away from direct sunlight. If you notice that the muffins have become slightly dry after a few days, you can warm them up in the microwave for about 10-15 seconds, which can restore some moisture.

Delicious Variations

Feel free to get creative with your add-ins! While sugar-free chocolate chips are a delightful choice, you might also enjoy incorporating fruit like blueberries or raspberries for a burst of flavor. Just be cautious not to add too much liquid from fresh fruit, as this could affect the consistency of your batter. Dried fruits are an excellent alternative as they add sweetness without compromising moisture.

If you're looking for a more decadent flavor experience, consider adding a dash of espresso powder to enhance the chocolate flavor in these muffins. A teaspoon is sufficient and blends beautifully with the cocoa, providing depth without any noticeable coffee flavor. Experiment with spices like cinnamon or nutmeg for a warm twist that can elevate these muffins to a delightful breakfast treat.

Questions About Recipes

→ Can I use regular flour instead of almond flour?

Unfortunately, this recipe is tailored for almond flour, and regular flour will alter the results significantly.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to three days or freeze for longer storage.

→ Can I substitute the sweetener?

Yes, you can use any granulated sweetener of your choice, but note that it may change the flavor slightly.

→ Are these muffins suitable for a ketogenic diet?

Yes, they are low in carbohydrates and high in healthy fats, making them a great option for a ketogenic diet.