Almond Flour Chocolate Muffins
These Almond Flour Chocolate Muffins are rich, moist, and perfectly fudgy! Made with almond flour, cocoa powder, and natural sweetener, they’re a delicious treat that’s easy to make and totally satisfying.
Servings: 12 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
Serving: 1/12 | Calories: 199kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Cholesterol: 57mg | Sodium: 171mg | Potassium: 18mg | Fiber: 4g | Sugar: 2g