Description

These Almond Flour Chocolate Chip Muffins are soft, moist, and made in one bowl for easy cleanup. Perfect for breakfast or snacks, featuring rich dark chocolate and wholesome ingredients.

Ingredients

Scale

3 large eggs
3/4 cup maple sugar or coconut sugar
1/3 cup refined coconut oil or ghee, melted
1/3 cup almond milk
2 teaspoons pure vanilla extract
2 1/4 cups blanched almond flour
1/3 cup tapioca flour or arrowroot flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon (optional)
1/4 teaspoon espresso powder (optional)
1 cup dark chocolate chips, divided (I used a combo of regular and mini size)

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Instructions

Preheat your oven to 400°F and line a 12-cup muffin pan with parchment liners.
In a large bowl, whisk together the eggs, maple sugar, coconut oil, almond milk, and vanilla until smooth.
Add the almond flour, tapioca or arrowroot flour, baking soda, baking powder, and salt to the mixture and stir until just combined.
Let the batter sit for 5 minutes to thicken.
Toss 3/4 cup of chocolate chips with 1-2 teaspoons of tapioca or arrowroot flour, then gently fold them into the batter to prevent sinking.
Fill the muffin liners almost to the top, then sprinkle the remaining 1/4 cup of chocolate chips over each muffin.
Bake in the preheated oven at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for 15-17 minutes until golden and a toothpick comes out clean or with a few crumbs.
Allow to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, make sure all ingredients are at room temperature before mixing.
If you want a richer flavor, consider using dark chocolate chips with a higher cocoa content.
You can substitute the maple sugar with coconut sugar for a healthier option.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 6g
Sodium: 150mg
Fat: 10g
Saturated Fat: 4g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg