Everyone will love these Almond Flour Chocolate Chip Muffins. Not only are they an easy breakfast, but healthy foods like this are awesome snacks and desserts. All you need are a few simple ingredients to get started!
Once you make this easy muffin recipe, you’ll be hooked. My whole family loves the texture of these fluffy muffins and, of course, the excellent taste. I love that these are low-carb muffins, meaning that there’s no guilt for enjoying them.
The next time that you crave the perfect breakfast, keep this recipe for these healthy muffins close. You’ll be hooked after the first time you make them – they’re just that good. They’re the best gluten free muffins I’ve tried.
Be sure to check out these Keto Coffee Cake Muffins and my Keto Banana Muffins for more fun flavors.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Ingredients
- Almond flour – This is my go-to. It has a mild flavor and works well in baked goods.
- Salted butter – Make sure that it’s softened before adding. If you use unsalted butter add a pinch of salt.
- Greek yogurt – This adds helps keep these almond flour muffins moist.
- Eggs – The whole eggs are the main binding agent for the flour mixture.
- Coconut milk – Helps to thin out the muffin batter.
- Vanilla – Vanilla extract enhances the flavor of the muffins.
- Joy Filled Eats Sweetener – This is my baking sweetener, but there are variations listed on the recipe card below.
- Baking powder – Make sure your baking powder is fresh so the muffins rise.
- Chocolate chips – Use your favorite variety.
See recipe card for quantities.
How to Make Almond Flour Chocolate Chip Muffins
Step One: Mix all the dry ingredients together in a mixing bowl.
Step Two: Add the wet ingredients after the dry. Make sure the butter is very soft so it mixes in.
Step Three: Mix until combined. It will be smooth and thick.
Step Four: Add the chocolate chips.
Step Five: Scoop the muffin batter into 6 muffin tins. Or double the recipe to make a dozen.
Step Six: Put the tin in the oven and bake at 350 degrees for 25-30 minutes.
Top Tip💡
Be sure to spray the paper liners in your muffin tin with non-stick cooking spray. This will help make sure that the gluten free chocolate chip muffins don’t stick to the pan.
Substitutions
- Milk – You can use almond milk instead of coconut milk.
- Brown sugar – If you want to use sugar instead of my sweetener, you can. It will change the nutrition facts though.
- Dairy-free – Try swapping in coconut oil or avocado oil for the butter. Use coconut cream in place of the yogurt.
Variations
- Ripe bananas – Turn this into almond flour banana muffins by adding ripened bananas to the mix.
- Blueberries – Swap out the chocolate chips and add fresh blueberries! Almond flour blueberry muffins are yummy.
- Chocolate chips – Use white chocolate chips, mini chocolate chips, semisweet chocolate chips, or dark chocolate chips. You can also use any kind of dairy-free chocolate chips or sugar-free chocolate chips that you want.
See these Coconut Flour Blueberry Muffins for a must-make muffin recipe!
Equipment
To make these healthy chocolate chip muffins, you’ll need a mixing bowl, hand mixer, spatula, and muffin tin.
Storage
For the best results, store leftover muffins in an airtight container. These can be stored at room temperature or in the fridge.
If you want to freeze the baked muffins for later, wrap them in plastic wrap and then store them in a freezer-safe container. When you are ready to enjoy them, move to the fridge to thaw or let them sit at room temperature briefly.
Common Questions
When you freeze muffins, they might lose a bit of their moisture. If you notice that the muffins are stale, simply pop them in the microwave for a short time. The heat is a quick way to bring them back to having the texture of freshly baked muffins. (I also recommend wrapping it in a napkin, and be aware that muffins get hot quickly!)
You can top with butter, drizzle with honey or maple syrup, or even treat your taste buds with a dollop of whipped cream.
But the truth is that these muffins really don’t even need anything extra added to them. Each bite is loaded with the perfect burst of sweet, chocolate flavor.
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Almond Flour Chocolate Chip Muffins
Everyone will love this easy Almond Flour Chocolate Chip Muffins recipe. They’re gluten free muffins loaded with great taste.
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Preheat the oven to 350 and grease 6 paper liners in a muffin tin.
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Mix the dry ingredients together.
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Add the wet ingredients.
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Next, mix in the chocolate chips.
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Scoop 6 muffins.
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Bake for 25-30 minutes or until set and golden brown.
To Store: Let the muffins cool completely, then store them in an airtight container. They will last 3-4 days and can be kept on the counter or in the fridge.
To Freeze: Flash freeze for 2 hours, then place the muffins in a freezer bag or sealed container. They will last around three months in the freezer.
Notes on Sweeteners:
Serving: 1muffinCalories: 313Carbohydrates: 10.7gProtein: 10.4gFat: 28.9gSaturated Fat: 10gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4.3gTrans Fat: 0.3gCholesterol: 75.5mgSodium: 89.5mgPotassium: 264.2mgFiber: 4.9gSugar: 1.8gVitamin A: 316IUCalcium: 154.6mgIron: 3.3mg
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