Servings
Font
Back
0 from 12 votes

Almond Flour Chocolate Chip Muffins

These Almond Flour Chocolate Chip Muffins are super moist, tender and speckled with mini chocolate chips. Ready in 25 minutes from start-to-finish, enjoy as a healthy treat or meal prep breakfast. Gluten-free and paleo friendly!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 muffins
Course: Breakfast
Cuisine: American

Ingredients

  • 2.75 cups Bob’s Red Mill Super Fine Almond Flour from blanched almonds
  • 1/4 cup tapioca flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup avocado oil or light olive oil
  • 1/4 cup pure maple syrup
  • 3 tablespoons cashew milk
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 tablespoon vanilla extract
  • 3 large eggs
  • 1 cup mini chocolate chips plus more for topping
  • almond slices for topping (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  2. Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, cinnamon and salt; set aside.
  3. Mix wet ingredients: In large bowl whisk together oil, maple syrup, milk apple cider vinegar and vanilla. Add in eggs – whisk until combined.
  4. Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
  5. Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips and almond slices, if you’d like. Bake muffins for 17-20 minutes, or until inserted toothpick comes out clean (no wet batter). Check muffins first at 17 minutes to prevent over-baking.
  6. Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

Notes

  • STORAGE - Store muffins in an airtight container at room temperature for the first day, then keep in the fridge for up to 4 days.