Name: Almond Flour Chocolate Chip Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 eggs; 1/2 cup maple syrup; 1/2 cup unsweetened vanilla almond milk; 2 tbsp melted coconut oil*; 2 tsp apple cider vinegar; 1 tsp vanilla extract; 2 1/3 cups almond flour; 1 tsp cinnamon; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 2/3 cup dark chocolate chips

Jump to Recipe

Are you ready for one of the best muffin recipes!? I am seriously obsessed with these muffins. These Almond Flour Chocolate Chip Muffins are gluten-free, dairy-free, and refined sugar-free. They’re sweet, nutty, fluffy, and the perfect muffin for an easy snack or quick breakfast!

My entire family is in love with these muffins. The first time I made them, I actually added chopped peanut butter cups (my favorite ones from Trader Joe’s), and that was delicious, too! We cannot get enough of them. My mom and sister keep asking me to make more because they love having them in the morning before work or as a mid-afternoon snack. I’m telling you, these are a hit!

What Ingredients Do I Need?

In order to make these chocolate chip muffins, these are the ingredients you’re going to need:

Eggs
Maple syrup
Unsweetened vanilla almond milk (or any type of milk)
Coconut oil
Apple cider vinegar
Vanilla extract
Almond flour
Cinnamon
Baking powder
Baking soda
Salt
Dark chocolate chips

Ingredient Benefits

These muffins are made with almond flour, which is a great source of healthy fats and protein. This way, you will feel more full and satisfied with these muffins since you’ll be getting some protein, which is a plus! BUT, there is absolutely nothing wrong with muffins that don’t contain protein, it’s just a preference!

The maple syrup is a great natural sweetener that gives these muffins great flavor. Maple syrup is packed with different minerals and antioxidants, which help the cells in your body fight off any damage or infections.

It may seem like apple cider vinegar is a weird ingredient for this recipe. I promise you can’t taste it! For baking, apple cider vinegar is great for leavening, which allows the muffins to rise. No weird taste, just a better texture!

Making the Muffins

To start off with these muffins, you’re going to whisk together the eggs, maple syrup, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract in a large bowl. Make sure that the coconut oil isn’t too hot since that could scramble the eggs.

Once the wet ingredients are combined, you can add in the dry ingredients. Add the almond flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients, and stir until a thick batter forms. Gently fold in the chocolate chips, adding as many as you want.

Line a 12-cup muffin tray with liners and spray them with non-stick cooking spray. Use a 1/4 cup measuring cup to scoop the batter into each of the muffin cups. You can top them with some extra chocolate chips if you like.

Bake the muffins for 20-25 minutes. Let them sit for a few minutes, then transfer them to a wire baking rack to finish cooling completely. Your kitchen is going to smell AMAZING.

How to Store the Muffins

I like to keep these muffins in the fridge since they don’t contain any preservatives. You can place them in an airtight container in the refrigerator, where they will stay fresh for 1 week. You can also place them in an airtight bag in the freezer where they will stay good in there for up to 6 months.

More Baking Recipes

Almond Flour Chocolate Chip Muffins

Recipe by Mary WeissCourse: Dessert, Breakfast, SnacksDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 eggs
1/2 cup maple syrup
1/2 cup unsweetened vanilla almond milk
2 tbsp melted coconut oil*
2 tsp apple cider vinegar
1 tsp vanilla extract
2 1/3 cups almond flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup dark chocolate chips

Directions

Preheat the oven to 350 degrees.
In a large bowl, whisk together the eggs, maple syrup, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until well combined.
Add the almond flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients and stir until a thick batter forms. Gently fold the chocolate chips into the batter.
Line a 12-cup muffin tin with liners and spray them with non-stick spray. Use a 1/4 cup measuring cup to scoop the batter into each of the muffin cups. You can add a few extra chocolate chips on top if you desire. Bake for 20-25 minutes, or until a knife comes out clean.
Let the muffins cool for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can store them in an airtight container in the fridge for up to 1 week.

Notes

*If your coconut oil is hot, make sure you add it slowly to the wet ingredients while whisking. This ensures that it won’t scramble the eggs. On the other side, you may see that your coconut oil will begin to form small solid pieces from the cold almond milk and eggs. This is okay and the muffins will still bake just fine.