Flourless Mini Chocolate Chip Muffins

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This muffin recipe is perfect for anyone looking for a gluten free, sugar free and yummy little snack with your afternoon coffee or breakfast. I made the batch for this video and it was gone in less than an hour.

The ingredients here are super straight forward and wholesome. The almond flour is just ground up almonds that look like a flour/sand consistency. I used to eggs to bind the batter. You can use any milk you like to make this dairy free. You can even use water. The maple syrup can be substituted with honey or sugar free syrup to make it keto friendly.

For the oil, I like to use avocado oil when baking since it has a very neutral flavor profile. I highly recommend it. Check Costco for some in a larger size. You can use melted and cooled coconut oil or butter, or sunflower oil in its place. I added in mini chocolate chips and shredded unsweetened coconut shreds but you can use any add ins you like.

Thank you for swinging by Hungry Happens! If you make this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate it! LOVE YOUR LIFE!

Flourless Mini Chocolate Chip Muffins

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5 from 11 votes

Servings: 24 mini muffins

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Ingredients 

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/2 cup milk of choice
• 1/4 cup maple syrup (or honey)
• 1/4 cup avocado oil*
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips
• 1/4 cup shredded coconut (optional)

Instructions

• Preheat your oven to 280° F. Spray your mini muffin tray with coconut oil.
• In a large bowl, whisk together your almond flour, baking soda and salt.
• In a medium bowl, lightly beat your eggs first. Then whisk in the milk, syrup, oil and vanilla. Pour that mixture into the dry mixture and stir until combined. Fold in the chocolate chips (and coconut shreds if using). Transfer batter into your muffin tray and top with more chips if desired. Place tray into oven and then bump up the temperature to 325° F. Bake for 18-22 minutes or until toothpick comes out clean. Allow to cool in muffin tray at least 15 minutes and then remove to cooling rack.

Notes

The avocado oil can be subbed with melted and cooled coconut oil, butter or sunflower oil.

Nutrition

Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 24mg | Fiber: 1g | Sugar: 5g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Author: Stella Drivas