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: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Almond Flour Chocolate Chip Muffins are a delightful treat featuring dark chocolate chips and a fluffy texture. Perfect for breakfast or a snack, this one-bowl recipe is simple and rewarding, making it a must-try for muffin lovers.

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 (I used a combo of regular and mini size)

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 same bowl, mixing until just combined.
  4. Let the batter sit for 5 minutes to thicken.
  5. Coat 3/4 cup of 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 on each muffin.
  7. Bake in the preheated oven at 400°F for 5 minutes. Lower the heat to 350°F and bake for an additional 15-17 minutes until golden brown and a toothpick inserted comes out clean or with some crumbs.
  8. Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.

Notes

The muffins can be stored in an airtight container for up to a week.
Feel free to use any milk alternative if almond milk is not available.
Experiment with different add-ins like nuts or dried fruit.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 40mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://betterbitekitchen.com/almond-flour-chocolate-chip-muffins-soft-moist-easy-one-bowl/