Crazy easy, moist almond flour muffins sweetened naturally with maple syrup! Studded with melty chocolate and finished with flaky salt, these muffins are a nourishing snack the whole family will be obsessed with. Made in one bowl and done in 25 minutes.
I’m the first to admit that I have a lot of healthy snack recipes. Do we need one more? We sure do.
This is the big sis to my bakery-style almond flour blueberry muffins because clearly almond flour is SUPREME to bake with and we needed a chocolate chip version like yesterday.
Why oh why does it make everything taste like cake? Perhaps it’s the naturally sweet nature of almonds and the luscious fat content? Who knows.
I’m here for the cake vibes and lemme tell you, the vanilla notes paired with dark chocolate and sea salt is so delish it should be illegal!
A bit more info on the star ingredients
- Almond flour: Look for super fine blanched almond flour versus almond meal, which has the skins. I buy Kirkland brand at Costco (it’s the best deal I’ve found!).
- Ground flax: Extra omega-3’s and binding power. You could sub more almond flour.
- Butter: For flavor and moisture. I actually think extra virgin olive oil would be incredible here, too!
- Maple syrup: My favorite unrefined liquid sweetener that adds caramel notes. I tested this recipe with honey and it was 10/10!
- Eggs: A must for the structure and binding of almond flour-based baked goods since there’s no gluten. Flax eggs would be too mushy here–trust me, I tried it.
- Chocolate chips: When in doubt…chocolate.
Let’s make ’em!
Whisk almond flour, flax baking soda, and salt.
Add maple syrup, eggs, vanilla extract, and butter.
Fold in chocolate. YUM!
Spoon batter into muffin tin.
Bake, cool and devour. BEAUTIES!
Storage
One of my best parts about baking with almond flour is the fact that they don’t dry out. The higher fat content keeps them moist even a week later! It’s nuts (pun intended).
Store on the counter for up to 2 days and then in the fridge for up to a week. These freeze very well, too.
If you make these, pretty please leave a comment and star rating below. Your feedback means everything to me, for real!
Yummiest Almond Flour Muffins (with Chocolate Chunks!)
-
Prep Time:
10 minutes -
Cook Time:
15 minutes -
Total Time:
25 minutes -
Yield:
9 muffins 1x -
Category:
Snacks -
Method:
Baking -
Cuisine:
American -
Diet:
Gluten Free
Description
Super simple, moist almond flour muffins sweetened naturally with maple syrup! Studded with melty chocolate and finished with flaky salt, these muffins are a nourishing treat the whole family will be obsessed with. Made in one bowl and done in 25 minutes.
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Place 9 paper liners in a muffin tin and spray liners with cooking spray. Place butter in a small covered microwave-safe bowl, for 20 second increments, until melted. Set aside.
- In a medium mixing bowl, whisk together almond flour, flax, baking soda, and salt.
- Add maple syrup, eggs, vanilla extract, and melted butter. Whisk again until smooth. The batter will be very thick; that’s normal!
- Fold in chocolate chips with a rubber spatula. Use ¼ measuring cup to spoon batter into muffin tin to make 9 muffins, scraping out all the batter with the spatula. No need to press the batter down.
- Bake for 15-17 minutes, or until a toothpick comes out clean. Sprinkle with flaky salt and cool on a wire rack before devouring!
Notes
Store at room temp for up to 2 days and then covered in an air-tight container in the fridge.
