Chocolate Almond Flour Muffins (Paleo, gluten-free)

Almond flour chocolate muffins piled into a towel-lined bowl.

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Chocolate Almond Flour Muffins (Paleo, gluten-free)

These Chocolate Almond Flour Muffins are an indulgent snack! They're light, fluffy and moist, but not overly sweet. Plus they're actually triple chocolate muffins from the cocoa powder, chocolate chips and chocolate drizzle.

And this one-bowl recipe is gluten-free, dairy-free, refined sugar-free and Paleo friendly!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 223kcal

Author: Don Baiocchi

Ingredients

4 large eggs, room temperature
½ cup honey
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon espresso powder (optional)
1¾ cups superfine blanched almond flour, not almond meal
½ cup arrowroot flour/starch
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon fine sea salt
½ cup chocolate chips, such as Enjoy Life! or Hu
melted chocolate, for drizzling

Instructions

Heat the oven to 350° F.
Line the muffin pan with the muffin cups.
In a large bowl, whisk the eggs, honey, lemon juice or vinegar, vanilla extract and espresso powder (if using; this will help it dissolve) until combined.
Add the almond flour, arrowroot, cocoa powder, baking soda and salt. Stir with a spatula until fully combined, with no visible almond flour left. (If your almond flour is very clumpy, sift it into the bowl with a fine-mesh sieve, pushing through any larger clumps.)
Stir in the ½ cup chocolate chips.
Scoop ¼ cup portions into each muffin cup. (If you have any extra better left, you might be tempted to add more to the muffins. Do not do this! It'll make the muffins rise too much and then collapse. Not the worst thing in the world but instead you can just make 1-2 extra muffins.)
Sprinkle a few extra chocolate chips on top of each muffin.
Bake for 17-20 minutes, rotating the pan halfway through, until the tops are puffed up and look dry.
Cool completely (on a cooling rack, if using), then drizzle with the melted chocolate.

Notes

Note: The lemon juice (or apple cider vinegar) reacts with the baking soda to help the muffins rise but you can't taste it!

Substitutions

You can use tapioca flour/starch in place of the arrowroot.

You can use cacao powder in place of the cocoa powder but it might make the muffins taste a bit more bitter.

You can use pure maple syrup in place of the honey.

Make ahead

Store them covered in the fridge for up to 5 days.

Freezer info

Place the muffins on a parchment paper-lined baking sheet and place in the freezer. Once the muffins are frozen (after about 4 hours), transfer them to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition