Almond Flour Muffins

These almond flour muffins are the perfect breakfast, snack, or even dessert! This 20-minute recipe is made in one mixing bowl, making it quick and easy. Kids love these muffins, and they are higher in protein and lower in sugar than most muffins, making them a healthy option for any time of the day. Feel free to add in nuts, fruits, or other ingredients to switch up the flavors!

Ingredients & Substitutes

Pure maple syrup adds sweetness. Substitute with honey if needed. For the oil, choose a neutral flavored oil such as light flavored olive oil, avocado oil, or coconut oil. Eggs help hold the muffins together and vanilla extract adds a delicious flavor. The almond flour adds protein and nutrients and it is also gluten-free. Do not use another flour instead. Baking soda helps these muffins rise in the oven, and sea salt balances out the flavors. Finally, chocolate chips add the chocolaty flavor. We prefer using ones that are naturally sweetened.

How to Make

1. First, preheat the oven to 350 degrees Fahrenheit and generously spray a muffin pan with nonstick spray.
2. In a large bowl, add the maple syrup, oil, eggs, and vanilla. Stir to combine.
3. Add in the almond flour, baking soda, and salt. Stir to combine.
4. Next, mix in the chocolate chips.
5. Fill each muffin cavity about ¾ to the top. This recipe makes 8 to 9 muffins.
6. Bake for 15 to 17 minutes, or until a toothpick inserted comes out mostly clean.
7. Finally, remove the pan from the oven and allow the muffins to cool before removing from the pan.

Expert Tips for Success

Choose a light flavored oil and do not over bake the muffins. These almond flour muffins should look soft in the middle and lightly golden along the edges.

Flavor Variations & Add-Ins

Here are some ways to switch up these almond flour muffins! Add in blueberries, replace the chocolate chips with white chocolate chips, add pecans or walnuts, add dried cranberries, or top with peanut butter or almond butter.

How to Serve & Store

Serve these almond flour muffins once cool enough to handle with bacon, scrambled eggs, hot chocolate, or by themselves. Store in an airtight container for up to 3 days or freeze for 2 months if needed.

Frequently Asked Questions (FAQs)

Almond flour is less dense than white flour and adds more nutrients and protein. It is not recommended to substitute another flour for the almond flour as it has unique properties and no other flour is a direct replacement. These muffins are soft and fluffy, with a slight nutty flavor from the almond flour and a chocolaty taste from the chocolate chips.