These almond flour muffins are filled with melty chocolate chips. They’re dairy free, gluten free and paleo approved. You could easily swap the chocolate chips for blueberries too! Warm one up and eat it with almond butter for an easy snack or make ahead breakfast.
I’m a sucker for a good muffin, but I like ones that fit into my anti-inflammatory diet. Ones that are made with whole foods, real ingredients and also fill me up and make me happy. Muffins are supposed to make you happy.
These chocolate chip almond flour muffins did just that. I warmed one up and ate it with almond butter and it sparked a little extra joy in my morning. I hope they do that for you!
In this post I’m going to answer some of your almond flour questions and make sure you have all the information you need to purchase the ingredients, make the recipe and store them so they last a while (if you don’t eat them before then).
Key ingredients for almond flour muffins:
- Almond flour: This is the key ingredient and the one that you definitely can’t skip out on. You can buy almond flour at your local grocery store in the baking aisle or on Amazon.
- Eggs: They help absorb moisture and give these muffins structure.
- Maple syrup: Adds a touch of sweetness to the muffins, but you could omit or replace with 1/4 cup of your favorite sweetener for a keto version.
- Almond milk: Helps bring everything together but you can use any dairy free milk you like. We sometimes use coconut milk!
- Coconut Oil: You need some fat for baking and the coconut oil does the trick.
- Tapioca Starch: This has a close makeup to gluten so when it’s combined with the almond flour it creates a great texture for muffins. It is not low in carbs so you’ll want to omit this and change your flour ratio if you want a low carb almond flour muffin. I’ll share the exact ratios in the notes.
- Chocolate chips or Blueberries: You can add your favorite paleo chocolate chips here or you can use fresh blueberries if you want!
Which Almond Flour is Best?
There are so many almond flour brands out there now it’s hard to know which one to get. My favorite almond flour brands are Bob’s Red Mill, King Arthur Flour and Thrive Market’s Organic Almond Flour.
How do I substitute almond flour for all purpose flour?
You can’t do a 1:1 substitute between almond flour and all purpose flour because they don’t have the same make up and structure. To swap in almond flour you’ll need a combination of flours to create a better texture like the addition of tapioca flour in this almond flour muffin recipe.
Can you eat muffins on the keto diet?
Yes, you can eat muffins on the keto diet, but you’ll want to make sure the muffins are lower in carbs. This really depends on what flours and sweeteners are in your muffin recipe.
These chocolate chip almond flour muffins are made with maple syrup and tapioca flour, which are both too high in carbs for a low carb diet. Because of that, I’ve included a low carb option in the notes of this recipe.
How to make almond flour muffins rise:
I have a few secrets to getting these muffins to rise! First is the combination of tapioca flour and almond flour. The next is the baking soda, of course. And the third is the temperature you bake them at! You’re going to start these muffins at a really high heat so they rise quickly then turn down the temp to let them cook all the way through.
Can you freeze almond flour muffins? Keep these muffins at room temperature for up to 5 days. You can also keep them in the freezer for up to 2 months.
If you love these muffins don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
More healthy muffin recipes:
- Low carb pumpkin muffins
- Paleo cinnamon streusel carrot muffins
- Healthier lemon poppy seed muffins
- Chocolate banana blender muffins [GF]
How to make muffins with almond flour:
Chocolate Chip Almond Flour Muffins
- 2 eggs
- 1/3 cup pure maple syrup or honey
- 1/3 cup unsweetened vanilla almond milk or coconut milk
- 2 tablespoons melted coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- 3/4 cup tapioca starch
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dairy free chocolate chips divided (or blueberries)
- Preheat oven to 425 degrees F. Line a 12 cup muffin tin with only 9 liners and spray the inside of them with nonstick cooking spray.
- In a large bowl mix together eggs, maple syrup, almond milk, coconut oil, and vanilla until well combined. To the bowl, add the dry ingredients including the almond flour, tapioca starch, cinnamon, baking soda and salt, being careful not to overmix. Add the chocolate chips and stir in gently.
- Divide batter evenly into 12 muffin liners. Top each with a few chocolate chips, and bake for 10 minutes in preheated oven then reduce heat to 350 and bake for another 8-10 minutes or until toothpick comes out clean. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with almond butter.