Almond Flour Muffins Recipe
As an Amazon Associate I earn from qualifying purchases.
These almond flour muffins are filled with delicious chocolate chips!
Almond flour muffins are a popular item these days. So many people are grain free, gluten free, paleo or low carb/keto, that recipes using almond flour are definitely on the rise.
Baking With Almond Flour
Almond flour requires a different ratio of wet to dry ingredients because it won’t soak up liquid like a grain-based flour will. You will never be able to substitute wheat flour with almond flour on a one-to-one ratio in any recipe. It will fall apart. There is no gluten in almond flour to hold things together.
Almond flour also has a different texture. It’s a bit grainier and drier. But that’s not a bad thing. At least not in this case. In fact, for most well formulated almond flour based recipes, this type of flour does really well in offering up a slightly different, but still moist texture that most people will enjoy.
These muffins are a perfect example of that. They are soft and fluffy and just downright yummy.
Almond Flour Muffins
I initially made these muffins as mini muffins because it makes portion control so much easier. But throughout the process of retesting the recipe, I also made them in a standard muffin pan. Either size works as long as you don’t overfill the larger muffin wells.
I used a dough scoop to evenly distribute the batter and the recipe perfectly made 12 muffins in standard size.
What You’ll Need
2 cups almond flour – Make sure you use almond flour, not almond meal. Almond meal will give you a different texture and consistency.
½ cup chocolate chips – Dark chocolate is best here. I use the Lily’s brand which is sweetened with alternative sweeteners. But use what you’re comfortable with.
¼ cup granular sweetener – I used Xylitol because it’s easiest on my blood sugar. But for clean eating purposes, you’ll want to use Sucanat, coconut sugar or monk fruit. Note that your muffins will turn out a bit darker in color with the use of a darker sweetener.
1 tbsp. baking powder – Make sure this is fresh. Old baking powder never works as well, if at all.
4 large eggs – For best results, these should be room temperature.
6 tbsp. unsweetened almond milk – You can use any type of milk you like. But if it’s non-dairy milk, you’ll want it to be unsweetened.
1 tsp. almond extract – Make sure this is almond extract, not almond flavoring. Extract is made with real ingredients while flavoring is made with synthetic ingredients.
½ tsp. apple cider vinegar – This can be cold or room temperature.
How To Make Almond Flour Muffins
Preheat oven to 350 F.
In a large mixing bowl, whisk together the almond flour, chocolate chips, sweetener and baking powder.
Using a spatula, stir in the wet ingredients until you have a nice soft, well-combined batter.
Scoop equal portions into either a mini muffin tin or a standard muffin tin.
Muffin Pan Sizes
- Mini Muffin Pan – If you want to make mini muffins with this batter, I highly recommend a silicone muffin pan. You won’t have to use cupcake liners/papers, and you won’t leave half the muffin behind when removing them from the pan.
- Standard Muffin Pan – If you want to make standard size muffins, make sure to line your muffin pan with cupcake liners/papers. You’ll also want to be sure you let the muffins cool completely before trying to remove the cupcake liners/papers, or you will lose half your muffin with the paper.
- Jumbo Muffin Pan – While I haven’t tried making extra large muffins with this batter, I highly recommend the use of cupcake liners/papers. You may have to adjust baking times a bit by adding about 10 minutes or so. However, make sure you have a piece of foil handy in the last 10-15 minutes of baking because these will get a little too brown on top if they aren’t loosely covered for the end of the baking cycle.
Muffin Baking Times:
- Mini Muffins – 20 minutes
- Standard Muffins – 30 minutes
Cool slightly and turn the muffins out onto a cooling rack to continue cooling completely.
Store in the fridge for up to 5 days or freeze up to 2 months.
How To Store Almond Flour Muffins
These are best stored in the fridge. They will keep for up to about 5-7 days if kept cold. Don’t store these on the counter or the almond flour will go rancid pretty quickly. Keep them in an air-tight container.
Freezing Almond Flour Muffins
These will freeze very well for up to about 3 months. Just make sure you pack them well in an air-tight container. If not properly packed, they will eventually take on a “freezer flavor”.
Muffin Flavor Variations
While these are meant to have an almost flavor, you can certainly switch that up with other flavors. Almond flour alone does not create a huge almond flavor in baked goods. So if you want to try other flavors, here are a few suggestions:
- Orange – Use orange extract instead of almond extract and add about 1 tbsp. fresh orange zest.
- Lemon – use lemon extract instead of almond extract and add about 1 tbsp. of fresh lemon zest.
- Chocolate Mint – Use a mint extract instead of almond extract and, of course, the chocolate chips.
- Chocolate – If you want the entire muffin to be chocolate, add about 2 tsp. of unsweetened cocoa powder to the batter. And don’t forget the chocolate chips!
More Almond Flour Recipes
- Almond Fritters
- Edible Cookie Dough
- Air Fryer Fish N’ Chips
- Grain Free Crackers
- Irish Spice Bread
- Low Carb Muffins
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Almond Flour Muffins Recipe
Almond Flour Muffins
CLICK TO WATCH THIS RECIPE IN ACTION!
- Muffin Pan
- 2 cups almond flour
- ½ cup chocolate chips (I used Lily's)
- ¼ cup granular sweetener
- 1 tbsp. baking powder
- 4 large eggs
- 6 tbsp. unsweetened almond milk
- 1 tsp. almond extract
- ½ tsp. apple cider vinegar
- Preheat oven to 350 F.
- In a large mixing bowl, whisk together the almond flour, chocolate chips, xylitol and baking powder.
- Using a spatula, stir in the remaining ingredients until you have a nice soft, well-combined batter.
- Spoon into a mini muffin pan and bake for 20 minutes if making mini muffins, and 30-40 minutes if making standard muffins. Add any toppings you want to add.
- Cool slightly and turn the muffins out onto a cooling rack to continue cooling completely.
- Store in the fridge for up to 5 days or freeze up to 3 months.
This was my first time making and it was delicious and easy thanks to your recipe. no more take out for me
Kate – I’m so glad you enjoyed them! 🙂