Flourless Mini Chocolate Chip Muffins
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.
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Flourless Mini Chocolate Chip Muffins
- 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)
- 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.
These are delicious lil muffins! Nice to have around when you need a small sweet treat that is much healthier for you than store bought, preservative laden, junk food snacks.
Hi Karen! Exactly my theory with these little guys! Glad you like them!
I loved this easy to make recipe😍
Hi Valéria! so good right?!? glad you enjoyed!
How do you store these? Refrigerator or room temp?
Can they be frozen?
Hi Lisa, I store these on the counter in an airtight container – they should last 3 days. If you want them to last longer, store them in the fridge for 5 days.
Hi!! I tried to make this today and followed your recipe but substituted coconut flour for the almond flour. The batter came out sandy/crumbly. Do you think this is from using different flour??
Hi Jen, I’m sorry the recipe didn’t work but you definitely can’t sub in coconut flour here. It wouldn’t work for these muffins.
Hi just wondering. Can I substitute with oat flour?? My son has an nut allergy
Yes – should work with oat flour!
Was wondering why preheat 280… Then put in the oven then change to 325?
Hi Chantelle, you want the gradual heat increase since they are so tiny and made with almond flour.
Can you put the batter into bigger muffin trays and if so does it change the cooking time?
Yes, you would increase cook time by 4-5 minutes. But to make sure, when a toothpick comes out mostly clean they are done!
These mini muffins are so pretty in shape and size. What mini muffin pan do you use?
Hi Kim, I will link it below… Its silicone so no need for cupcake liners and cleaning it is easier too!
I made these with almond milk and regular sized chocolate chips. Turned out great but will definitely use mini chips next time and add some coconut. Can’t wait to try more of your recipes!
HI Bab, so glad they were enjoyed! Thanks for the kind comment!
Love the recipe
Hi Gloria, thanks for trying them out!
Love this recipe ! .. Whole family do ! .. Big thumbs up – very yummy !
Hi Julie thanks so much! glad they were enjoyed by all!