Description
These Almond Flour Chocolate Chip Muffins combine simple ingredients like almond flour and dark chocolate chips. They are easy to prepare and perfect for breakfast or a snack, providing a delightful, moist texture that everyone will love.
Ingredients
Scale
- 3 large eggs, room temperature
- 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
Instructions
- Preheat the 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.
- Stir in the almond flour, tapioca flour, baking soda, baking powder, and salt 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 and fold them into the batter to prevent sinking.
- Fill the muffin liners almost to the top and 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 to 350°F and bake for 15-17 minutes until golden and a toothpick inserted comes out clean.
- Cool the muffins in the pan for 5-10 minutes then transfer to a wire rack to cool completely.
Notes
For extra sweetness, feel free to add more chocolate chips on top.
Make sure the muffins are not overbaked for a moist center.
Experiment with adding nuts or dried fruit for added flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 182
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg