Almond Flour Chocolate Chip Muffins (Gluten-Free, Dairy-Free)

Moist Almond Flour Muffins with Chocolate Chips

If you love a good chocolate chip muffin (so do I!), but don’t want all the extra carbs that come with a traditional muffins, then you’ll be in for a treat with these low-carb almond flour muffins.

Filled with chocolate chips for us chocolate lovers, and made with a base of blanched almond flour, these moist muffins are perfect for breakfast, an afternoon snack or a light dessert!

Why You’ll Love this Recipe

• Simple Ingredients: The main ingredients required for making this almond flour and chocolate chip muffins are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these almond flour muffins is just a matter of mixing the wet ingredients with the dry ingredients to get the batter, then transferring the batter to a muffin pan and baking!
• Totally Gluten-Free, Dairy-Free & Low Carb: The best part is that this chocolate chip almond flour muffins recipe is 100% gluten-free, dairy-free, as well as low carb, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a low-carb diet can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this almond flour chocolate chip muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: For the best results, make sure to use blanched almond flour (blanched almonds that have been processed into a fine flour, and not almond meal (processed whole almonds with the skins on).
• Erythritol: I used erythritol, but you can also use equal quantities of white sugar, cane sugar, or light brown sugar if you prefer. Alternatively, if you are diabetic or insulin resistant, go ahead and use granulated monkfruit sweetener instead (a 1:1 sugar substitute that is zero glycemic index).
• Eggs: Eggs are a necessary binder and also for helping the batter to rise, so definitely make sure not to skip them.
• Vanilla: I like adding a bit of vanilla extract for extra flavor, but if you are not a fan of vanilla, you can also use almond extract for a stronger almond taste.
• Baking Powder: Baking powder is the only leavening agent here to help the batter rise. So make sure to include it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular mini chocolate chips instead.

How to Make Almond Flour Chocolate Chip Muffins:

Beat Sweetener with Wet Ingredients: In a large bowl, mix the erythritol, dairy-free butter, eggs, and vanilla extract until well combined.

Add Dry Ingredients: Add the blanched almond flour, baking powder, and salt. Gently mix with a spatula until the ingredients are fully incorporated.

Dish by Dish Tips:

• Use White Chocolate Chips: If you prefer, feel free to use white chocolate chips instead of regular chocolate chips.
• Storing: To store, place the cooled almond flour chocolate chip muffins in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days.
• Make Mini Muffins: This recipe makes 12 regular-sized muffins, but you can easily make 24 mini muffins too (simply divide the batter between the cavities of a mini muffin pan and bake at 350F for 10 to 12 minutes until a toothpick inserted in the middle comes out clean).

Gluten-Free Almond Flour Recipes to Enjoy:

• Almond Flour Banana Bread (Gluten-Free, Dairy-Free)
• Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)
• Almond Flour Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Almond Flour Flaxseed Bread (Gluten-Free, Dairy-Free)

Other Gluten-Free Muffin Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Chocolate Chip Muffins (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

Tender, moist, and packed with melty chocolate chips, these easy almond flour chocolate chip muffins make a great breakfast or sweet snack on-the-go. Gluten-free, dairy-free and low carb too. Go bake a batch of these delicious almond flour muffins to enjoy today! 

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Ingredients

Scale 1x2x3x

• 3 cups blanched almond flour
• 1/2 cup erythritol
• 3 eggs
• 1 teaspoon vanilla extract
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup dairy-free butter (or any oil of your choice)
• 1/2 cup dairy-free chocolate chips

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Instructions

1. Preheat & Line: Preheat the oven to 350F (180C) and line a muffin pan with paper liners.
2. Beat Sweetener with Wet Ingredients: In a large bowl, mix the erythritol, dairy-free butter, eggs, and vanilla extract until well combined.
3. Add Dry Ingredients: Add the blanched almond flour, baking powder, and salt. Gently mix with a spatula until they are fully incorporated.
4. Fold in Chocolate Chips: Finally, fold the dairy-free chocolate chips and mix until evenly they are distributed throughout the batter.
5. Transfer Batter to Muffin Pan: Fill the cavities of the muffin pan using a spoon and sprinkle some chocolate chips for a nicer presentation, if desired.
6. Bake Until Golden Brown: Bake for 25 minutes, or until the tops of the muffins are lightly golden brown and a toothpick inserted into the center of the muffins comes out clean.
7. Cool Before Removing: Let the muffins cool for a few minutes before removing them from the tin and then letting them cool completely on a wire rack (this is important as the muffins may fall apart while still warm).

Notes

Almond Flour: For the best results, make sure to use blanched almond flour (blanched almonds that have been processed into a fine flour, and not almond meal (processed whole almonds with the skins on).

Erythritol: I used erythritol, but you can also use equal quantities of white sugar, cane sugar, or light brown sugar if you prefer. Alternatively, if you are diabetic or insulin resistant, go ahead and use granulated monkfruit sweetener instead (a 1:1 sugar substitute that is zero glycemic index).

Eggs: Eggs are a necessary binder and also for helping the batter to rise, so definitely make sure not to skip them.

Vanilla: I like adding a bit of vanilla extract for extra flavor, but if you are not a fan of vanilla, you can also use almond extract for a stronger almond taste.

Baking Powder: Baking powder is the only leavening agent here to help the batter rise. So make sure to include it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Storing: To store, place the cooled almond flour chocolate chip muffins in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 4 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Muffins
• Method: Baking
• Cuisine: American