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Get It NowMy Almond Flour Chocolate Chip Muffins Are Like A Bakery Treat, But Better For You
These almond flour chocolate chip muffins came from wanting a true chocolate chip version of my original low carb blueberry muffins. I’ve made all kinds of variations over the years, including my plain almond flour muffins, but sometimes you just want that classic chocolate chip version. Here’s why these almond flour muffins with chocolate chips turned out even better than I imagined:
- Bakery style vibes – They bake up with tall tops, golden edges, and that soft, moist crumb you’d expect from a bakery. It’s all thanks to my blanched almond flour and sweetener choice, which keeps them tender and buttery.
- Quick, easy, and meal prep friendly – My almond flour chocolate chip muffins recipe comes together in about half an hour and one bowl. I love making a batch ahead, so breakfast or snacks are handled for the week.
- Perfect for almost any eating lifestyle – They’re naturally low carb, gluten-free, grain-free, sugar-free, keto friendly, and made with clean ingredients, but still feel like a treat. I’ve also included easy swaps below if you need a dairy-free or vegan option.
These almond flour chocolate chip muffins are perfect for meal prep or a cozy treat to enjoy today. Grab a bowl and make them with me!
“Perfection!! My husband ate two, and he usually dislikes regular muffins. They’re super moist, perfectly sweet, and just delicious.”
-Mel
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour chocolate chip muffins recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Almond Flour – I always use my Wholesome Yum Blanched Almond Flour because it’s super fine, which makes these muffins soft and fluffy. Many brands of almond flour or almond meal are too coarse and will make them grainy. If you need a nut-free option, you can fold the same chocolate chips into my coconut flour muffin recipe instead.
- Besti Monk Fruit Allulose Blend – The only sweetener I recommend, because it makes the muffins extra moist, with no gritty texture or aftertaste. You can check my sweetener conversion chart for how to measure alternatives, but granulated allulose is the only swap that won’t leave your muffins more dry. If you want to use a liquid sweetener like honey or maple syrup, make my other almond flour muffin recipe instead, which I developed to have the right ratio for liquid.
- Butter – I like this brand. You can easily swap in coconut oil, or even butter-flavored coconut oil, if you need a dairy-free option.
- Milk of Your Choice – I usually use unsweetened almond milk, but any milk works here. For nut-free, oat milk or coconut milk are great options.
- Eggs – For binding and structure. If you need a vegan option, flax egg work just fine here.
- Chocolate Chips – I use these sugar-free dark chocolate chips, but feel free to use your favorite. You can even swap in milk chocolate or white chocolate chips if that’s what you love.
- Baking Powder for lift (make sure it’s fresh!), Sea Salt (to bring out the sweetness, and Vanilla Extract (for flavor)
How To Make Chocolate Chip Muffins With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and salt. I usually use a whisk to break up any lumps, or you can use a sifter (I have this one).
- Add the wet ingredients. Mix in the melted butter, almond milk, eggs, and vanilla, until smooth. Then, gently fold in the chocolate chips.
- Fill the muffin pan. Spoon the batter evenly into a lined muffin tin. I fill each about 3/4 of the way full to help create nicely domed tops. Note this batter makes 10 muffins, not 12!
- Bake. The almond flour chocolate chip muffins are ready when the tops are golden and a toothpick inserted in the center comes out clean.
My Tips For Bakery-Style Results
- Use room temperature milk, eggs, and butter. This helps them blend smoothly and ensure a softer, more tender crumb. If you forget to set them out, I recently went over a couple faster shortcuts in my tips for making coconut cake, which has the same requirement.
- Line your muffin tin for clean release. You can try greasing them, but I find these almond flour chocolate chip muffins can stick, so liners are more reliable. I always used parchment paper liners and they work great, but lately I’ve been using these reusable silicone liners — the little tabs are so convenient for removal.
- Make 10 muffins for larger, bakery-style tops, or divide the batter into 12 for fewer calories and carbs per serving. This is the muffin pan I use, and I prefer the 10-muffin option, as shown in my pictures here.
- Don’t overbake. If you overdo it, they’ll turn out dry. Pull the muffins as soon as a toothpick comes out clean.
- Dot the tops with extra chocolate chips if you like. This is optional, but makes the end result look nicer, and they get all melty!
- Why did my almond flour chocolate chip muffins sink? It’ s usually one of a few common reasons:
- They were underbaked. If the middle is still wet, they’ll sink as they cool.
- The baking powder wasn’t fresh. Old baking powder won’t give enough lift, so the muffins will rise and then collapse.
- The oven temperature was off. If your oven runs cool, the structure won’t set properly and the centers may fall.
- You removed them from the pan too soon. Let the muffins cool in the pan before transferring to a wire rack.
Almond Flour Chocolate Chip Muffins
My almond flour chocolate chip muffins are moist, buttery, and studded with melty chocolate chips. A low carb, bakery-style treat!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
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In a large bowl, stir together the almond flour, sweetener, baking powder and sea salt.
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Mix in the melted butter, almond milk, eggs, and vanilla extract. Fold in the chocolate chips.
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Distribute the batter evenly among the muffin cups.
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Bake the almond flour chocolate chip muffins for about 25 minutes, until the top is golden and an inserted toothpick comes out clean.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: Check out my recipe tips above to help you get the best texture, perfect rise, and bakery-style results.
- Storage & meal prep: These almond flour chocolate chip muffins are perfect for making ahead. Store them in an airtight container on the counter for 2-3 days, or in the fridge for up to a week.
- Freeze: Keep them in the freezer for up to 3-6 months. Thaw in the fridge overnight, or on the counter to make it faster. I also like warming them up, which you can even do from frozen in the microwave.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Chocolate Chip Muffins
34 Comments
veronika
0when I’m craving something sweet but without the extra calories, these muffins are it. I like to add walnuts or pecans to the muffins for an extra crunch. great snack
Wholesome Yum A
0I’m so glad you’re enjoying them, Veronika! Adding walnuts or pecans sounds like such a great idea for a little crunch. Love that they’ve become your go-to snack!
Veronika
0When I’m craving something sweet but don’t want extra calories, these muffins are just perfect for that. I like to add walnuts or pecans to these, extra crunch is a must.
Linda
0They never cook all the way. I end up with crumbles and uncooked mess. I give it zero stars.
Maya | Wholesome Yum
0Hi Linda, Sorry to hear you had trouble. If your muffins are not cooked through, it sounds like you need to bake them for longer. Otherwise, did you make any changes to the recipe?
Karen
0Even my husband likes these muffins & he doesn't typically care for almond flour. Definitely a repeat.🧁
Wholesome Yum D
0Love hearing that, Karen! So glad even your husband enjoyed them. Sounds like you’ve got a new go-to recipe!
Holly
0Just made these tonight. They are delicious. I used Lillys dark chocolate chips. My husband and kids love them. Will definitely make them again
Maya | Wholesome Yum
0Thank you, Holly! I’m so glad your husband and even the kids loved them.
Brooke
0I love this recipe so much, and so does my family. I think I’ve discovered an amazing little cheat to the ingredients….
Instead of any of the sweeteners listed, I add about 2 tablespoons of sugar free salted caramel coffee syrup with the wet ingredients. Everything else stays the same and these come out better than perfect. Just don’t add any “sweetner” except for the sugar free syrup. Just made my second dozen in 3 days, the boys can’t get enough and they’re an awesome sugar free treat for me!!!!
Pat
0How would I substitute coconut flour instead of almond flour- I don’t care for the texture with almond flour
Maya | Wholesome Yum
0Hi Pat, Sorry, coconut flour won’t work in this recipe. They are too different. The texture of almond flour baked goods varies depending on how fine it is, that was one of the reasons I created Wholesome Yum super fine almond flour — I was tired of inconsistent results with different brands. But if you’re still not a fan, you can find my coconut flour recipes here.
Candace
0I’m in love. Day One of my Keto meal plan. Made for breakfast. Beyond delicious. Used what I had on hand- but used only 1/4 c dark chocolate chips not sugar free, sadly. Added 6 TB Lankanto powdered peanut butter. Tastes like heaven! As it was not as moist as I thought it was supposed to be??= I may tweak for next time either reduce to 4 TB Lankanto powdered peanut butter or repeat the 6 TB and switch the butter with coconut oil. Surprisingly, ONE MUFFIN has completely satisfied my stomach and I am not hunting the cupboards for more to eat! Stomach is happy. Brain is not ordering me to get more to eat. This is breakthrough for me. THANK YOU, MISS MAYA.
Kerry
0Another delicious recipe! Made mine with heavy cream (watered down a little, but still 1/3 cup liquid total). This will definitely go into my regular rotation, as all of Maya’s recipes do! ??? I love that my husband enjoys Maya’s recipes even though he’s not gluten free or low carb by necessity like I am!
June
0Para hacer en bizcocho de 400g cuanto mas de horno? Y de temperatura?? Graciassss
Wholesome Yum D
0Hi June, Esta receta funcionaría como un pastel. El horno estaría a la misma temperatura pero tendrás que hornear por más tiempo.
Lori
0What else could you use in place of the sweetener or replace, I’m diabetic.
Wholesome Yum D
0Hi Lori, Besti is diabetic friendly. It has zero calories and zero glycemic index.
Linda Smith
0Hey Maya is it a half cup or 1 cup sweetener… the recipe says half cup but you comment 1 cup above. Thanks!
Wholesome Yum D
0Hi Linda, I recommend following the recipe as written because I sometimes update recipes, and the comments don’t reflect those changes.
Anne Rodkin
0Just took them out of the oven. My house smells so good. Planning on having them for breakfasts, but not sure I can wait.
Anne Rodkin
0I waited somehow. They’re even better than I thought. Really satisfies that urge for a treat
brenda kelly
0Can I use heavy whipping cream instead of almond milk? Thank you
Wholesome Yum M
0Hi Brenda, Yes. It will change the macros, but the recipe will work with whipping cream.
Mel
0Perfection!! My husband ate two and he usually dislikes regular muffins. They’re super moist, perfectly sweet and just delicious.
Karen
0Hi there, I’ve made many of your recipes and I sure am enjoying them. I’m going to make this recipe today. Now I have a question for you sort of unrelated to the recipe. How do you store your Almond flour? Before I open the bags I keep it in the cupboard. Once you’re opened I read to keep it in the freezer but it comes out so clumpy
Wholesome Yum M
0Hi Karen, Check the bag of flour for specific storage instructions, as different brands may vary. If you are using Wholesome Yum Almond Flour you have a couple of options for storage. If you have a cool, dry pantry you can store your flours there. Otherwise, it is best to store your flours in the fridge. The freezer will keep your flours fresh, but yes, you may get issues with clumping. I hope this helps!
Vicky L Lee
0These are just awesome. Just enough sweet and chocolate. I had been making the blueberry muffins and they are also delicious. I decided to try the chocolate chip and they’re just awesome. I’ll definitely be making these again.
Janet
0Quick and easy muffins. Just enough sweet to hit the spot. I used reconstituted coconut milk and it was good. My boyfriend, a chocoholic, liked them too.
Judy the Baker
0Maya, these are excellent!!! Very moist. My chocoholic Hubby said he liked the combination of flavors, too.
I like that they were moist and no erythitol aftertaste. I have them in the freezer, so I can pull them for breakfast.
Judy the Baker
0If there were an edit button, I’d add that this recipe really jumped to the front of my “recipes to make” pile. Thank you so much.
Sam
0These muffins were delicious! I can’t wait to make them again!
SANDRA CASTRO
0Deliciosos…son los favoritos de mis hijos…
Y ahora los míos…..merienda rica , saludable y nutritiva
Gracias
Katie
0Looks delicious! Can’t wait to try this one.