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 cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup honey or maple syrup; 3 large eggs; 1/4 cup melted butter or coconut oil; 1 teaspoon vanilla extract; 1/2 cup chocolate chips (optional)

Highlighted under: Classic Kitchen

I’ve always loved muffins, but I wanted to create a version that feels indulgent without sacrificing health. These Chocolate Almond Flour Muffins have just the right amount of sweetness and a rich chocolate flavor that keeps me coming back for more. Using almond flour not only makes them gluten-free but also adds a lovely nutty depth. I was amazed at how simple it was to swap out regular flour for almond flour and still achieve that fluffy texture we all adore. Trust me, you will want to make these again and again!

Created by

Vanessa Whitlock

Last updated on 2026-01-06T11:57:34.299Z

When I first decided to try baking with almond flour, I was skeptical about how the texture would turn out. However, my experimentation resulted in these delightful muffins that rise beautifully and offer a moist bite. They became a hit with my family and friends, especially when I paired them with a sprinkle of sea salt on top, which elevates the flavors even more. It’s a little tip that enhances the chocolate experience!

As I riffed on traditional recipes, I found that substituting browned butter really added a rich depth of flavor that complements the cocoa perfectly. The warmth it brings out in the muffins was something I hadn’t expected but absolutely love. I highly recommend trying this method for a unique twist on your average muffin!

        Why You'll Love These Muffins
        Rich chocolate flavor balanced with almond nuttiness
Gluten-free and guilt-free indulgence
Easy to make and perfect for breakfast or a snack

      

The Importance of Almond Flour

Using almond flour not only makes these muffins gluten-free, but it also provides a unique texture and flavor that sets them apart from typical wheat-based muffins. Almond flour is high in healthy fats and protein, which contributes to the muffins’ moistness and helps them stand tall without the gluten structure you’d find in conventional baking. This nuttiness complements the rich chocolate perfectly, enhancing each bite and making them feel even more indulgent.

When using almond flour, it's essential to measure accurately. Since it is denser than regular flour, using too much can lead to dry muffins. I recommend spooning the flour into your measuring cup and leveling it off rather than scooping. This helps ensure you have the right balance, resulting in a light and fluffy texture that won't crumble.

Baking Tips for Success

Baking at the right temperature is crucial for achieving that perfect muffin rise. Ensure your oven is fully preheated to 350°F (175°C) before placing the muffins inside, as this allows for the right amount of leavening and even baking. Avoid opening the oven door too frequently, as the change in heat can cause uneven baking, leading to flat or gummy muffins.

For the best results, consider using silicone muffin molds or parchment liners. These allow for easier release and minimize sticking, which can sometimes happen with almond flour batters. Additionally, if you find your muffins are browning too quickly, you can loosely place a sheet of aluminum foil over the top halfway through baking to prevent over-browning while they finish cooking.

Ingredients

Gather your ingredients before starting to ensure a smooth baking process!

Ingredients

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

Make sure to mix all the ingredients well for a perfect batter!

Instructions

Preheat your oven and prepare your muffin tin beforehand to get started!

Preheat and Prepare

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

Mix Dry Ingredients

In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk together until well mixed.

Combine Wet Ingredients

In a separate bowl, mix together honey (or maple syrup), eggs, melted butter (or coconut oil), and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chocolate chips if using.

Bake

Divide the batter evenly among the muffin cups and bake for 20 minutes or until a toothpick comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or store them for later!

Make sure to enjoy your muffins fresh, or store them in an airtight container!

Pro Tips

For an extra touch, try adding chopped nuts or a dash of espresso powder for a mocha flavor boost.

Storage and Keep

To keep these Chocolate Almond Flour Muffins fresh, store them in an airtight container at room temperature for up to three days. If you need to store them longer, they freeze exceptionally well. Just ensure they are completely cooled, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. They can last for about two months in the freezer.

When you're ready to enjoy a frozen muffin, you can reheat it in the microwave for about 20-30 seconds or allow it to thaw at room temperature for an hour. This keeps the texture delightful while making them a convenient snack option at any time.

Delicious Variations

Feel free to get creative with these muffins! Consider adding a handful of chopped nuts, such as walnuts or pecans, for an added crunch, or mix in dried fruit like cranberries or apricots for a hint of tartness that contrasts beautifully with the chocolate. The flexible nature of the recipe allows you to play with flavors without compromising the overall integrity.

If you're looking for a boost of nutrition, swap half the honey or maple syrup with unsweetened applesauce. This adds moisture while reducing overall sugar content, making these muffins even healthier. Just be sure to adjust the dry ingredients slightly if the batter appears too wet after mixing.

Questions About Recipes

→ Can I substitute almond flour with another type of flour?

Almond flour provides a unique flavor and texture, but you can try using a gluten-free blend if needed. Just take care with measurements.

→ How should I store the muffins?

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

→ Can I freeze these muffins?

Yes, these muffins freeze well! Place them in a freezer-safe bag or container for up to 3 months.

→ Can I use other sweeteners instead of honey?

Absolutely! Maple syrup or agave can be great alternatives. Just remember that the texture might vary slightly.