These almond flour muffins are the perfect breakfast, snack, or even dessert! This 20-minute recipe is made in one mixing bowl. It is quick and easy, making it great all year long. Kids love these muffins. They are higher in protein and lower in sugar than most muffins. Make them for a healthy breakfast, on the go snack, or healthier sweet treat!
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Why You’ll Love This Recipe
- These almond flour muffins take only 20 minutes to make.
- They are made in one mixing bowl.
- Clean up is quick and easy.
- Great for any time of the day.
- Kids love them for breakfast or snacks.
- The almond flour adds nutrients and protein.
- This recipe is naturally grain-free, gluten-free, dairy-free, and contains very little sugar.
- Check out these Almond Flour Pancakes for another healthy breakfast recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for these almond flour muffins. Scroll down to the recipe card below for the entire recipe.
Pure maple syrup adds sweetness. Substitute with honey if needed.
For the oil, choose a neutral flavored oil. We love light flavored olive oil, avocado oil, or coconut oil.
Eggs help hold the muffins together.
Vanilla extract adds a delicious flavor.
We love that almond flour adds protein and nutrients. It is also gluten-free! Do not use another flour instead.
Baking soda helps these muffins rise in the oven.
Sea salt balances out the flavors.
Lastly, chocolate chips add the chocolaty flavor! We prefer using ones that are naturally sweetened.
Taste & Texture
These almond flour muffins are soft and fluffy! They are not dry or dense.
The almond flour adds a slight nutty flavor. In addition, the other strongest flavor is chocolate.
They are not overly sweet.
How to Make
First, preheat the oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
In a large bowl, add the maple syrup, oil, eggs, and vanilla. Stir to combine.
Add in the almond flour, baking soda, and salt. Stir to combine.
Next, mix in the chocolate chips.
Fill each muffin cavity about ¾ to the top. This recipe makes 8 to 9 muffins.
Bake for 15 to 17 minutes, or until a toothpick inserted comes out mostly clean.
Finally, remove the pan from the oven. Allow the muffins to cool before removing from the pan.
Expert Tips for Success
Follow these tips to make the best almond flour muffins.
Choose a light flavored oil. Light olive oil, avocado oil, and melted coconut oil are great options.
Use almond flour, not almond meal.
Do not over bake. These 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 to the batter.
Replace the chocolate chips with white chocolate chips.
Add in pecans or walnuts.
Add in dried cranberries.
Top with peanut butter or almond butter.
How to Serve & Store
Serve these almond flour muffins once cool enough to handle. They are not fragile.
Great for breakfast, a snack, or dessert.
Store in an airtight container for up to 3 days.
Freeze for 2 months if needed.
Frequently Asked Questions (FAQs)
Almond flour is less dense than white flour. In addition, it adds more nutrients and protein.
I do not recommend it. Almond flour has unique properties and no other flour is a direct replacement.
These muffins are soft and fluffy!
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for baking muffins.
Pyrex Glass Measuring Cups: Use these measuring cups to measure out all of the ingredients.
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Enjoy this almond flour muffin recipe!