Make these Almond Flour Muffins Recipe with almond flour, cocoa powder, and natural sweetener. Indulge your sweet tooth with these delicious muffins and you won’t feel bad after eating them. They’re guilt-free, yet D.E.L.I.C.I.O.U.S.
If you love almond flour muffin recipes, I’m sure you’ll love these Lemon Blueberry Blender Muffins and these Almond Flour Cranberry Muffins.
Why You’ll Love This Recipe:
- They’re moist, chocolatey, delicious, and super easy to make.
- It’s a chocolate treat that’s ready in 30 minutes.
- It’s lighter than regular chocolate muffin recipes.
- It’s made with almond flour, so it’s gluten-free.
- All the ingredients you probably already have on hand.
- Also, it’s freezer-friendly and kid-friendly too. My 9-year-old boy loved these muffins.
Recipe Success Tips:
Use blanched almond flour: It gives the muffins a lighter, more cake-like texture than almond meal.
Don’t overmix: Stir the batter just until combined to keep the muffins soft and fluffy.
Room temperature eggs: This helps the batter mix evenly and gives the muffins better rise.
Check for doneness early: Bake until a toothpick inserted in the center comes out mostly clean, around 18–20 minutes depending on your oven.
Cool before removing: Let the muffins cool in the pan for 5–10 minutes to firm up before transferring to a rack.
Sprinkle the tops with sea salt flakes right before baking for a sweet-salty finish.
Swirl in a spoonful of peanut butter or almond butter before baking for extra flavor.
Almond Flour Chocolate Muffins
Ingredients
- 2¼ cups blanched almond flour
- ¼ cup + 1 tablespoon cocoa powder or cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 large pasture-raised eggs room temperature
- ½ cup liquid monkfruit syrup you can also use honey or maple syrup for paleo diet
- ¼ cup melted coconut oil grass-fed butter or ghee
- 2/3 cup sugar-free chocolate chips (save some for topping)
Instructions
- Preheat oven to 350˚F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, add the dry ingredients (almond flour, baking soda, cacao powder and salt) and mix well to combine.
- In another bowl, add eggs, monkfruit syrup (honey or maple syrup) and melted butter and whisk to combine.
- Pour the eggs mixture into the almond-flour mixture, then carefully stir well to combine.
- Fold in chocolate chips. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. It’s about two and a half tablespoon per muffin cups. The dough will be a bit thick, but it will work perfectly. Sprinkle with additional sugar-free chocolate chips as desired.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack.
Notes
- This recipe was adapted from the blog Tasty Yummies.
- This recipe was tested for almond flour only. Do not swap for a different flour.
- I love adding extra chocolate chips on top of the batter before baking. This makes it look extra appealing!
- Avoid overfilling the muffin liner as it’ll overflow.
- To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they’re in an airtight container.
- To freeze: You can freeze the muffins for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Just want to say that sugar-free does not necessarily mean low carb. I compared the carb count of sugar-free chips with Nestle’s Dark Chocolate, and the Nestle’s was lower. Always check your labels.
Absolutely!
There are 2 grams of carbs for 1 Tablespoon of sugar free chocolate chips, versus 7 grams for regular dark chocolate chips. That’s comparing Hershey’s brand sugar free to Nestles regular dark chocolate chips.
Hi. If I am using monkfruit in powder form, how much should I put? The same as in syrup form?
Sorry I’m not sure since I’ve never made this recipe with syrup.
Errr, but the ingredient list says ½ cup liquid monkfruit syrup?
Sorry I meant monkfruit powder. But I would try to add the same amount as in syrup form. There is a good chance that it will work just fine. However, I can’t guarantee because as I said I’ve never made this recipe with monkfruit powder.