Chocolate Chip Almond Flour Muffins

Chocolate Chip Almond Flour Muffins

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Adjust Servings:
0.5 cup Sugar
0.25 cup Virgin Coconut Oil/Vegetable Oil
0.25 cup warm Milk (I use Almond Milk)
2 Eggs
1.5 cups blanched Almond Flour
0.25 cup All-Purpose Flour
0.5 teaspoon Baking Powder
0.5 teaspoon Salt
0.5 cup Dark/Semi-Sweet Chocolate Chips

Chocolate Chip Almond Flour Muffins

  • 30 minutes
  • Serves 10
  • Easy




Soft, light and buttery chocolate chip almond flour muffins!

These are Layla’s favorite muffins so you know they are kid-approved!

Layla is my 3-year old niece and she’d “like to have chocolate chippies, please.”

This is a one-bowl muffin recipe and perfect to make with your kids. Their favorite part will probably be adding the chocolate chips…or eating them.

Almond flour makes for very light and fluffy muffins.

I do use a bit of all-purpose flour to give these muffins more structure, however, you can skip it if you are gluten-free.

Almond flour is a popular alternative to traditional wheat flour. It’s low in carbs, packed with nutrients and has a slightly sweeter taste.

The process of making almond flour involves blanching almonds in boiling water to remove the skins, then grinding and sifting them into a fine flour.

You can also substitute the chocolate chips for the dairy free kind and use your favorite milk alternative.

I almost always have homemade almond milk on hand and use it in baking all the time!

Instead of butter, I prefer an oil-based muffin and like using virgin coconut oil, avocado or vegetable oil.

Make these chocolate chip almond flour muffins and share a photo with me on Instagram.





Quick Prep Work

Move your eggs from the refrigerator to your kitchen counter at least 30 minutes to an hour before baking. You can also add your cold eggs to a bowl filled with lukewarm water to make the process faster.

Eggs that are at room temperature will mix into the batter better and will give you a better end result.

Use a small sauce pan or the microwave to warm up your milk to 100F°-110F°. The milk should be warm but not hot.

Using warm milk will help melt the sugar while mixing, this also helps with creating the perfect texture muffin.

If you are using virgin coconut oil and it is at the solid stage, warm it lightly until it is mostly liquified.

Lastly, preheat your oven to 350F°.


Mix The Wet Ingredients

In a large bowl, combine the sugar and oil. Whisk to combine.

Next, add the warm milk and whisk well to combine.

Add the eggs and mix well to combine.


Add The Dry Ingredients

Place a fine mesh sieve over the bowl with the wet ingredients and add the almond flour, all-purpose flour, baking powder and salt.

Sift the dry ingredients into the wet then add the chocolate chips and using a spatula, mix to combine.


Bake The Muffins

Line a muffin/cupcake tin with liners then fill them up with the muffin batter about 3/4 way full.

Add a couple more chocolate chips on top if desired.

This batter makes 8-10 muffins.

Bake the muffins in your preheated 350F° oven for 20 minutes.

The muffins will be pale. The color is mainly determined by your egg yolks. If you use eggs with a light yellow yolk, your muffins will be lighter in color.

Allow the muffins to cool a bit before eating.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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3 Comments Hide Comments

Can blueberries be added instead of the chocolate chips in this recipe? My kids loved the chocolate chip version and are requesting blueberry muffins with almond flour

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