Almond Flour Chocolate Muffins

These Almond Flour Chocolate Muffins are rich, fudgy, and incredibly satisfying—without being overly sweet. Made with a double dose of chocolate from cocoa powder and chocolate chips, they’re naturally gluten-free, grain-free, and flourless.

Course Breakfast

Cuisine American

Keyword almond flour chocolate chip muffins, almond flour chocolate muffins, almond flour double chocolate muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 208kcal

Author Maria Doss

Ingredients

1 ¼ cup semi sweet chocolate chips, divided
4 tablespoons coconut oil or unsalted butter at room temperature
1 ¼ cups almond flour super fine
6 tablespoons white sugar
¼ cup cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
2 eggs
¼ cup milk
½ teaspoon vanilla extract

Instructions

Prep. Preheat oven to 350°F and line a standard muffin pan with 8 paper liners.
Melt chocolate and butter. Add ½ cup chocolate chips and 4 tablespoons coconut oil (or butter) to a small microwave-safe bowl. Microwave for 40–60 seconds, stirring every 20 seconds, until the chocolate is almost melted. Don’t let it get too hot. Remove from the microwave and stir until completely smooth, then set aside to cool while you prepare the dry ingredients.
Mix dry ingredients. Add 1 ¼ cups almond flour, 6 tablespoons sugar, ¼ cup cocoa powder, 1 ½ teaspoons baking powder and ½ teaspoon salt into a medium bowl and whisk to combine.
Mix wet ingredients. In a larger mixing bowl, whisk together the 2 eggs, ¼ cup milk and ½ teaspoon vanilla extract until smooth. Add the melted chocolate-butter mixture and stir until fully combined, making sure to scrape in every bit of that rich chocolate.
Finish batter. Add the dry ingredients along with ½ cup more chocolate chips. Gently fold with a spatula just until everything is evenly combined. Divide the batter evenly among the prepared muffin cups, then sprinkle the remaining chocolate chips on top.
Bake. Bake for 20–23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Place the pan on a wire rack to cool.
Pro Tip for Fudgy Muffins 👉 Don’t overbake! A few moist, sticky crumbs are perfect—just make sure there’s no wet batter. Taking them out slightly early is the secret to keeping these muffins rich and fudgy.

Video

Notes

Use super fine almond flour and not almond meal.

Make it dairy free. Use coconut oil instead of butter and almond milk instead of regular milk.

Nutrition