Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond-Flour-Chocolate-Chip-Muffins-Soft-Moist-Easy-One-Bowl-Recipe

Almond Flour Chocolate Chip Muffins (Soft, Moist & Easy One Bowl)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: N/A
  • Cook Time: N/A
  • Total Time: 0 hours
  • Yield: 12 muffins 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

Enjoy the delightful taste of these Almond Flour Chocolate Chip Muffins. Made from simple ingredients and easy to prepare in one bowl, they are perfectly soft and moist. Ideal for a quick breakfast or an indulgent snack, these muffins are sure to please everyone!


Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup maple sugar or coconut sugar
  • 1/3 cup refined coconut oil or ghee, melted
  • 1/3 cup almond milk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups blanched almond flour
  • 1/3 cup tapioca flour or arrowroot flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon, optional
  • 1/4 teaspoon espresso powder, optional
  • 1 cup dark chocolate chips, divided

Instructions

  1. Preheat the oven to 400°F and line a 12-cup muffin pan with parchment liners.
  2. In a large bowl, whisk together the eggs, maple sugar, coconut oil, almond milk, and vanilla until smooth.
  3. Add the almond flour, tapioca or arrowroot flour, baking soda, baking powder, and salt to the mixture, and stir until just combined.
  4. Let the batter rest for 5 minutes to thicken.
  5. Toss 3/4 cup of the chocolate chips with 1–2 teaspoons of tapioca or arrowroot flour, then fold them into the batter to prevent sinking.
  6. Fill the muffin liners almost to the top and sprinkle the remaining 1/4 cup of chocolate chips over each muffin.
  7. Bake in the preheated oven at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15–17 minutes until golden and a toothpick comes out clean or with a few crumbs.
  8. Cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 5 days.
For a nut-free version, substitute almond flour with sunflower seed flour.
Feel free to mix in your favorite nuts or dried fruits for added flavor.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 7g
  • Sodium: 130mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg