Chocolate Almond Flour Muffins

Name: Chocolate Almond Flour Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups almond flour; 1/2 cup unsweetened cocoa powder; 1/2 cup honey or maple syrup; 3 large eggs; 1/4 cup coconut oil, melted; 1 tsp baking soda; 1/2 tsp salt; 1 tsp vanilla extract; 1/2 cup dark chocolate chips (optional)

Highlighted under: Oven Planning

I absolutely love starting my day with these Chocolate Almond Flour Muffins. The rich chocolate flavor combined with the nutty undertones of almond flour makes for a delightful morning treat. I discovered this recipe when I wanted a gluten-free option that didn't sacrifice taste or texture. With a delicate crumb and a hint of sweetness, these muffins are perfect for breakfast or as a snack that satisfies my chocolate cravings. Plus, they come together quickly, which is a bonus for busy mornings!

Created by

Violet Kingsley

Last updated on 2026-01-06T16:02:35.035Z

When I first made these Chocolate Almond Flour Muffins, I was pleasantly surprised by how moist they turned out. Using almond flour adds a richness that balances beautifully with the cocoa powder. I also found that letting the batter sit for a few minutes before baking surprisingly enhances the flavors. It’s a small trick that really makes a difference!

My family adores them, and I love that they are gluten-free but still so decadent. I sometimes sprinkle a few chocolate chips on top before baking for added texture and a touch of visual appeal. Everyone loves these muffins, and I’m sure you will too!

        Why You'll Love This Recipe
        Rich chocolate flavor that satisfies any sweet tooth
Gluten-free and made with wholesome almond flour
Easy to make and perfect for breakfast or a sweet treat

      

Understanding Ingredients

Each ingredient in these Chocolate Almond Flour Muffins plays a vital role in achieving both flavor and texture. Almond flour is the base that gives these muffins their moistness and rich, nutty flavor, making it an excellent choice for gluten-free baking. Unsweetened cocoa powder not only contributes depth of chocolate flavor but also balances the sweetness from the honey or maple syrup. Opt for high-quality cocoa powder for the best results—look for brands that are Dutch-processed for a smoother taste and darker color.

When it comes to sweetening, using honey or maple syrup can be a game changer. Honey adds a lovely floral note, while maple syrup contributes a warmth and complexity that complements the chocolate beautifully. Both liquids keep the muffins moist and tender. If you want to minimize the sugar content even further, consider reducing the sweetener slightly; the muffins remain delectable by balancing flavors with the richness of the dark chocolate chips, too.

Baking Tips for Perfect Muffins

Preheating your oven is essential for even baking. If your muffins are undercooked, it might be due to an inaccurate thermostat or a dense batter. Keep an eye on baking times; these muffins need approximately 20 minutes, but I recommend checking them a minute or two earlier. When inserting a toothpick, it should come out clean or with a few moist crumbs attached, not wet batter. This simple check helps ensure they are baked to perfection without becoming dry.

To avoid overmixing—one of the most common pitfalls in muffin baking—combine the wet and dry ingredients until just incorporated. It’s okay if there are a few lumps; they will dissolve as the muffins bake. Moreover, if you prefer lighter muffins, you could replace half of the almond flour with a gluten-free flour blend that includes starches, but be sure to adjust for moisture as needed.

Serving and Storing Suggestions

These muffins are best enjoyed warm, right out of the oven, but they can also be stored for later enjoyment. If you want to enjoy them throughout the week, simply store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Freeze the muffins in a single layer on a baking sheet, then transfer them to a zip-top bag. They can be enjoyed directly from the freezer or warmed in the microwave for 15-20 seconds.

Feel free to get creative with your muffins! Try adding nuts, dried fruit, or even a swirl of nut butter before baking for additional flavor and texture. For an espresso-chocolate twist, incorporate a teaspoon of instant coffee into the batter. These variations turn a simple muffin into a gourmet treat, perfect for brunch or as a snack to fuel your day.

Ingredients

Gather all your ingredients for the chocolate almond flour muffins!

Ingredients

2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup honey or maple syrup
3 large eggs
1/4 cup coconut oil, melted
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 cup dark chocolate chips (optional)

Once you have everything, you're ready to begin baking!

Instructions

Follow these simple steps to whip up your muffins.

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.

Combine Dry Ingredients

In another bowl, mix the almond flour, cocoa powder, baking soda, and salt together.

Combine and Mix

Gradually add the dry ingredients to the wet mixture and stir until just combined. If using, fold in the chocolate chips.

Fill Muffin Tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake

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

Cool and Enjoy

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm!

These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.

Pro Tips

For extra decadence, add nuts or replace some cocoa with chocolate chips for a chocolate chip version!

Troubleshooting Common Issues

If your muffins turn out too dense, it may be due to overmixing the batter. Remember, mixing just until ingredients are combined helps maintain a light crumb. Also, check that your baking soda is fresh; if it's expired, it won't provide the lift you need for a fluffy muffin.

On the other hand, if the tops of your muffins rise too quickly and then collapse, your oven temperature might be too high. An oven thermometer can help diagnose this issue, ensuring temperature accuracy as it can vary. Adjusting the oven temperature slightly downward can create more even baking.

Scaling the Recipe

If you're hosting a brunch or simply want more muffins to stock your freezer, scaling this recipe is simple. Each ingredient can be doubled or even tripled while keeping the ratios the same. However, be mindful of the size of your mixing bowls; if the batch is too large, it might be challenging to mix evenly.

Additionally, use multiple muffin tins simultaneously if your oven allows. Just ensure they are spaced adequately to allow the hot air to circulate freely for even baking. You may also need to adjust baking times slightly, depending on oven load.

Garnish and Presentation Ideas

For a simple yet elegant presentation, sprinkle the tops with a dusting of cocoa powder or powdered sugar just before serving. It adds a touch of sophistication and enhances the visual appeal. If you're looking for additional texture, serve with a dollop of whipped cream or Greek yogurt on the side.

Pairing these muffins with fresh berries or a drizzle of melted dark chocolate can elevate your serving options, making them delightful for a small gathering or an indulgent breakfast. With such versatile flavors, they can easily transition from a simple snack to an impressive dessert.

Questions About Recipes

→ Can I substitute almond flour with regular flour?

Yes, but the recipe will no longer be gluten-free, and the texture will differ.

→ How long do the muffins last?

They can be stored at room temperature for up to 3 days or in the refrigerator for about a week.

→ Can I freeze these muffins?

Yes, they freeze well. Just wrap them tightly and store them in the freezer for up to 3 months.

→ What can I use instead of honey?

You can use maple syrup or agave nectar as a suitable substitute.