If you’re looking for healthy easy breakfast ideas to make ahead or simple almond flour recipes to use up your almond flour, this recipe is for you. These healthy almond flour muffins are moist, paleo and gluten free, and they include a bit of chocolate for extra appeal. The muffins combine almond flour and coconut flour for a tender crumb and can easily be adapted to low-carb by swapping coconut sugar for a sugar-free sweetener.
Healthy Almond Flour Muffin Recipe
These almond flour muffins are an easy, make-ahead breakfast that stays true to a paleo and gluten-free approach while still tasting indulgent. The batter mixes quickly, and a spoonful of melted chocolate in the center creates a delightful contrast with the vanilla muffin. They’re great for busy mornings, lunchboxes, or a quick snack.
These muffins are kid-friendly too — in this house, chocolate is always persuasive. The vanilla base and chocolate center make a comforting combination that’s easy to love.
Almond Flour Muffin Ingredients
The recipe relies on almonds and coconut in several forms for flavor and texture. You’ll need:
- almond flour
- baking soda
- almond milk
- coconut sugar (or a sweetener of choice)
- coconut flour
- eggs
- vanilla
- chocolate chunks (or chips)
- coconut oil
- almond butter
These ingredients create a tender, slightly nutty muffin with a rich chocolate center.
How To Make These Paleo Muffins
1. Preheat your oven to 180°C (350°F). Line a muffin tin with liners or grease it lightly.
2. In a mixing bowl, combine the wet ingredients first: almond milk, eggs, almond butter, melted coconut oil and vanilla. Stir until smooth. Adding wet ingredients first helps prevent clumping in the flours.
3. Add the dry ingredients: almond flour, coconut flour, coconut sugar and baking soda. Mix until just combined. The batter will be thicker than a wheat-based muffin batter, which is normal for almond- and coconut-flour recipes.
4. Spoon the batter into the muffin liners, filling each about two-thirds full (roughly 3–4 tablespoons per muffin depending on liner size).
5. Prepare the chocolate center by gently melting chocolate chunks with a tablespoon of almond butter and a little coconut oil in short bursts in the microwave, stirring until smooth. Place about a tablespoon of this melted chocolate mixture onto the center of each muffin (you can swirl it lightly or leave it as a dollop).
6. Bake for 15–20 minutes, or until the tops are set and a small knife inserted into the vanilla part of the muffin comes out clean. Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely. Remove liners carefully and enjoy.
Options and Variations
These muffins are versatile. If you don’t add chocolate, use the same batter with other mix-ins or toppings:
- Fold in blueberries or chopped fruit for a juicy bite.
- Stir extra almond butter into the batter for a richer, nuttier flavor.
- Mix chocolate chips into the batter instead of a melted center.
- Top with chopped almonds or seeds for crunch.
To make the muffins low-carb or keto-friendly, replace coconut sugar with a preferred sugar-free sweetener and choose a keto-friendly dark chocolate.
Notes
These muffins keep well in an airtight container for a few days and also freeze nicely for longer storage. Reheat briefly before serving for the best texture. They’re great for meal prep and fit nicely into a busy morning routine.
Healthy Almond Flour Muffin Recipe
These paleo, gluten-free almond flour muffins are quick to make, kid-approved and perfect for make-ahead breakfasts. Swap the sugar to suit low-carb diets.
Ingredients
Muffins:
- 6 heaping tbsp almond flour
- ½ tsp baking soda
- ⅔ cup almond milk
- 3 tbsp coconut sugar (or sweetener)
- 3 heaping tbsp coconut flour
- 2 eggs
- 1 tsp vanilla
Chocolate topping:
- 2 tbsp chocolate chunks
- 1 tbsp coconut oil
- 1 tbsp almond butter
Instructions
- Preheat the oven to 180°C / 350°F.
- Mix wet ingredients in a bowl, then add dry ingredients and stir until combined.
- Fill muffin liners about two-thirds full.
- Melt chocolate, almond butter and coconut oil; spoon a tablespoon on each muffin.
- Bake 15–20 minutes or until set. Cool slightly, remove liners and serve.
Notes
To make these muffins low carb, substitute coconut sugar with a sweetener of choice and use a low-carb chocolate.
Nutrition Information (per serving)
Calories: 170 • Total Fat: 11g • Saturated Fat: 4g • Unsaturated Fat: 6g • Cholesterol: 63mg • Sodium: 135mg • Carbohydrates: 13g • Fiber: 2g • Sugar: 10g • Protein: 5g
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