Almond Flour Chocolate Chip Muffins

Just another #MuffinMonday over here on the blog! AKA my favorite day of the week. You’re too, right?!

I’m happy to say these almond flour muffins are a great treat any time of the day. You can enjoy them first thing in the morning with your coffee or tea, as an afternoon snack warmed up and enjoyed with almond or peanut butter, or even as a treat in the evening with a little ice cream.

Whatever way you choose to enjoy it I know you’ll love this one!

What you’ll need for this recipe

Ripe bananas: I chose to add sweetness with ultra ripe bananas, but you can also swap the bananas out for 1/3 cup honey, maple syrup or your favorite sweetened of choice.

Almond flour: The key ingredient for this recipe! I prefer to use Bob’s Red Mill.

Cake flour: Only 3/4 cup. But using this cake flour adds a wonderful texture that you won’t want to skip out on. Gluten free? Use gluten free flour to replace it. You may need to add xanthan gum as well if you use the GF flour.

Eggs: Eggs are important in baking because they create structure and stability within a batters, they add moisture to the muffins (and most baked goods!)

Milk: I use cow’s milk, but you can use almond milk or any milk you prefer – even coconut milk!

Coconut oil: I enjoy baking with coconut oil because it makes the resulting product taste a bit lighter and you can taste that nice touch of coconut. Coconut oil can be substituted one for one with butter in most baked goods if it calls for it.

Flaxseed: I love to add it for a nutritional punch!

I love that these muffins are made with whole food, real ingredients and are still insanely moist and satisfying! I hope you feel the same way!

How to make almond flour chocolate chops muffins rise

After some research, I have found a great way to get a beautiful color on the outside of your muffins as they rise, and also cook the entire center. The secret? Bake your muffins first at 425° F for 8 minutes, and then lower the temperature down to 350° F for another 6 or until a toothpick inserted in the center comes out clean.

Also the baking soda helps!

How long do these almond flour muffins last?

You can keep them in a zip lock baggie on your counter at room temperature for up to 5 days (if they last that long!) Or in your freezer for up to 3 months.

Are these muffins gluten free?

They can be! Almond flour is gluten free, but the addition 3/4 cup of cake flour is not. You can use a gluten free flour in place. Like mentioned above, you may need to add xanthan gum as well if you use the GF flour.

Can I make these muffins vegan/paleo?

To make vegan, you will need to use almond milk or another non-dairy milk and then also use an egg replacer.

I haven’t tried using an egg replacer in this almond flour chocolate chip muffin recipe but a chia or flax eggs can work, just know it may not rise as much. Also be sure to use dairy free chocolate chips! This recipe is paleo friendly since almond flour is lower in carbohydrates than other flours.

If you’re into this recipe you’ll also love these Chocolate Banana muffins and these Maple Snickerdoodle Muffins!

Let me know what you think of this recipe if you make them by tagging me on Instagram! @krolls_korner

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Almond Flour Chocolate Chip Muffins

4.5 from 2 votes

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling time: 5 minutes

Total Time: 30 minutes

Servings: 14 muffins

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• 2 1/2 cup almond flour2 1/2 cup almond flour
• 3/4 cup cake flour3/4 cup cake flour
• 2 Tbsp. flaxseed, ground2 Tbsp. flaxseed, ground
• 1 tsp. baking soda1 tsp. baking soda
• 1/2 tsp. baking powder1/2 tsp. baking powder
• 1/2 tsp. cinnamon1/2 tsp. cinnamon
• 1/4 tsp. salt1/4 tsp. salt
• 3 large bananas, ripe, mashed3 large bananas, ripe, mashed
• 3 eggs3 eggs
• 1/3 cup milk1/3 cup milk
• 2 Tbsp. coconut oil, melted2 Tbsp. coconut oil, melted
• 1 tsp. vanilla extract1 tsp. vanilla extract
• 1 cup chocolate chips1 cup chocolate chips

Instructions

• Preheat the oven to 425 degrees F. Line a cupcake tin with liners and set aside. 
• In a medium bowl, mix together the dry ingredients: flours, flaxseed, baking soda, baking powder, cinnamon and salt. In a separate bowl, whisk together the mashed banana with the eggs, milk, coconut oil and vanilla until combined.
• Fold in the dry ingredients into the wet and then gently mix in the chocolate chips. Divide batter into cupcake liners and top with additional chocolate chips if you’d like! Bake for 8 minutes at 425 degrees F. Then lower the oven temp down to 350 and bake for another 6 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5, then enjoy!

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