Almond Flour Chocolate Chip Muffins

Breads and Muffins  |  Published Apr 1, 2019  |  Updated Jan 30, 2021  |  By Tawnie

almond flour chocolate chips muffins on a cake tray

These almond flour chocolate chip 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!

almond flour chocolate chips muffins in a cupcake tin

Ingredients you’ll need for Almond Flour Chocolate Chip Muffins

  • 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. Using cake flour adds a wonderful texture that you won’t want to skip out on. If you need a gluten free replacement, I recommend using Bob’s Red Mill Gluten Free 1-1 Baking Flour.
ingredients needed for almond flour muffins
  • 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!
muffins on a muffin tin

How to make almond flour chocolate chip 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.

Let me tell you the secret! Bake the muffins 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!

step by step photos of making muffins

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.

almond flour chocolate chips muffins on a cake stand

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 egg 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.
muffins placed on a muffin tin stacked on top of each other
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Almond Flour Chocolate Chip Muffins

Almond Flour Muffins made with Chocolate Chip are sweetened with banana, studded with melty chocolate chips and can be whipped up in 30 minutes!
4.84 from 12 reviews
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling time: 5 minutes
Total Time: 30 minutes
Servings: 14 muffins
Calories: 211kcal

Ingredients

  • 2 1/2 cup almond flour
  • 3/4 cup cake flour*
  • 2 Tbsp. flaxseed, ground
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 3 large bananas, ripe, mashed
  • 3 eggs
  • 1/3 cup milk
  • 2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1 cup chocolate chips

Instructions

  • Preheat the oven to 425°F. Line a 12 count cupcake tin with liners or spray with non-stick baking spray 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, 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°F. Then lower the oven temp down to 350°F and bake for another 6 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5, then enjoy!

Video

Notes

*Cake flour: You can use all purpose flour if you don’t have cake flour. Use Bob’s Red Mill Gluten free flour if you need a gluten free substitution.
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Nutrition

Serving: 1muffin | Calories: 211kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg

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Sheryl Rubinoff
2 days ago

Please ignore my precious comment. I read that I can sub the cake Flour with more gf flour. Will try this and post my Pic and review once tasted by my daughter.

Sheryl Rubinoff
2 days ago

Just wondering about a gluten free cake Flour in this recipe. Not sure if I read correctly. Would love to make these for my gf daughter and my 89yr mom. Need to sub refined sugar..what else can I use..a few dates (ground)? Any ideas? Appreciate any help. Thank you

Kate Korompis
1 year ago

I tried your recipe and the muffins turned out perfectly yummy. I used chia seeds since I didn’t have flaxseed. I’ve always been a fan of almond flour, so this is perfect. Thank you for sharing this recipe.

JoAnn Billitti
1 year ago

I made these gluten-free by substituting Carol’s GF flour for the cake flour and 1 cup of applesauce for the bananas. Oh, so moist and tasty. I’ll definitely make these again.

JoAnn Billitti
1 year ago

I’d love to make this recipe, but am looking for a substitute for the bananas. Do you think dates would work? I find that I don’t care for the flavor of “baked bananas”, other than in banana bread — I know strange.

Sara Welch
1 year ago

Whipped up a batch of these this afternoon and they did not disappoint! Exactly what I needed to cure my sweet tooth; they were delicious!

Cyndy
1 year ago

Nothing better than bananas and chocolate together. I love the almond flour flavor in these too. Easy and delicious.

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