Crazy easy, moist almond flour muffins sweetened naturally with maple syrup! Studded with melty chocolate and finished with flaky salt, these muffins are a nourishing snack the whole family will be obsessed with. Made in one bowl and done in 25 minutes.

I'm the first to admit that I have a lot of healthy snack recipes. Do we need one more? We sure do.
This is the big sis to my bakery-style almond flour blueberry muffins because clearly almond flour is SUPREME to bake with and we needed a chocolate chip version like yesterday.
Why oh why does it make everything taste like cake? Perhaps it's the naturally sweet nature of almonds and the luscious fat content? Who knows.
I'm here for the cake vibes and lemme tell you, the vanilla notes paired with dark chocolate and sea salt is so delish it should be illegal!
A bit more info on the star ingredients
- Almond flour: Look for super fine blanched almond flour versus almond meal, which has the skins. I buy Kirkland brand at Costco (it's the best deal I've found!).
- Ground flax: Extra omega-3's and binding power. You could sub more almond flour.
- Butter: For flavor and moisture. I actually think extra virgin olive oil would be incredible here, too!
- Maple syrup: My favorite unrefined liquid sweetener that adds caramel notes. I tested this recipe with honey and it was 10/10!
- Eggs: A must for the structure and binding of almond flour-based baked goods since there's no gluten. Flax eggs would be too mushy here--trust me, I tried it.
- Chocolate chips: When in doubt...chocolate.
Let's make 'em!
Whisk almond flour, flax baking soda, and salt.
Add maple syrup, eggs, vanilla extract, and butter.
Fold in chocolate. YUM!
Spoon batter into muffin tin.
Bake, cool and devour. BEAUTIES!
Storage
One of my best parts about baking with almond flour is the fact that they don't dry out. The higher fat content keeps them moist even a week later! It's nuts (pun intended).
Store on the counter for up to 2 days and then in the fridge for up to a week. These freeze very well, too (up to 3 months).
If you make these, pretty please leave a comment and star rating below. Your feedback means everything to me, for real!
PrintYummiest Almond Flour Muffins (with Chocolate Chunks!)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 muffins 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Super simple, moist almond flour muffins sweetened naturally with maple syrup! Studded with melty chocolate and finished with flaky salt, these muffins are a nourishing treat the whole family will be obsessed with. Made in one bowl and done in 25 minutes.
Ingredients
- ¼ cup butter, melted
- 2 cups almond flour
- ¼ cup ground flaxseed
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 ½ tsp vanilla extract
- ½ cup dark or semi-sweet chocolate chips/chunks (reserve 2-3 tbsp for topping)
- flaky salt, for topping
Instructions
- Preheat oven to 350F. Place 9 paper liners in a muffin tin and spray liners with cooking spray. Place butter in a small covered microwave-safe bowl, for 20 second increments, until melted. Set aside.
- In a medium mixing bowl, whisk together almond flour, flax, baking soda, and salt.
- Add maple syrup, eggs, vanilla extract, and melted butter. Whisk again until smooth. The batter will be very thick; that's normal!
- Fold in chocolate chips with a rubber spatula. Use ¼ measuring cup to spoon batter into muffin tin to make 9 muffins, scraping out all the batter with the spatula. No need to press the batter down.
- Bake for 15-17 minutes, or until a toothpick comes out clean. Sprinkle with flaky salt and cool on a wire rack before devouring!
Notes
Store at room temp for up to 2 days and then covered in an air-tight container in the fridge.
Meredith says
After devouring the Blueberry Almond Muffin recipe, I was super excited to try these and these were just as delicious!! 9 muffins is the perfect amount!
Alexis Joseph, MS, RD says
Yayyyy so glad these were a winner for you! Thanks for letting me know 💛
Penny M. says
Absolutely delicious and easy to make! Even with a toddler as a helper 🙂
Alexis Joseph, MS, RD says
Awww thank you! Love a toddler helper 🙂
Alexandra Bucci says
My kids went crazy for these. And so easy! Making again this weekend.
Alexis Joseph, MS, RD says
Yayyyy best news thank you!!
A says
Do these freeze well? How long can be kept in fridge without going bad?
Alexis Joseph, MS, RD says
They do! I always include a "Storage" section at the end of the post: "One of my best parts about baking with almond flour is the fact that they don't dry out. The higher fat content keeps them moist even a week later! Store on the counter for up to 2 days and then in the fridge for up to a week. These freeze very well, too (up to 3 months)."
Rosemary says
I made these muffins yesterday for the first time & they're so good! My husband couldn't stop saying how good they are, & he's my worst critic with healthy baking! I was thinking of adding some cardamom next time I make them, do you think that would be a good idea? Also wondering if it would work to put the flaky salt on BEFORE baking them so the salt doesn't bounce off. Thank you for this wonderful receipe!
Alexis Joseph, MS, RD says
This made my day! Cardamom could be delish, I'd start with 1/2 tsp. Some orange zest would be a great pairing with it! I appreciate your feedback so much Rosemary! Be sure to try the blueberry almond flour muffins linked in the post, too 🙂
Lisa Szpryngel says
How can I the protein content of these muffins?
Alexis Joseph, MS, RD says
I haven’t tested them with protein powder, so I can’t say for sure, but I would guess you could add a scoop of collagen without impacting the texture. You could also add a couple tablespoons of hemp seeds. 5.4g isn’t too shabby for a muffin, though! 😉
Alexis Joseph, MS, RD says
Good luck! I wouldn’t add too much since almond flour provides fat and moist texture so using another more dry ingredient may change how much wet you need.
Lisa Szpryngel says
Thank you!
Bridgette Mady says
literally LOVE. Already devoured and making a second batch tonight to bring for my staff tomorrow. I also love that it makes 9!! 12 always seems to be too many, but 9 muffins are perfect for me. Can't wait to add these muffs to my weekly meal prep. Nourishing and DELISH treat.
Highly recommend. Simple, easy, delish.
Alexis Joseph, MS, RD says
Awww this made my day, thank you so much Bridgette! I feel you on 12–sometimes it’s too many! Your staff is so lucky 🙂 enjoy!!
Alamrin says
Instead of almond flour can I powder almonds and use that instead? As well, why would you set out a recipe for 9 muffins when muffins pans come equipped for a dozen??
Alexis Joseph, MS, RD says
Hey Alamrin, I've never heard of powder almonds. But you wouldn't want to blend almonds since it would contain skins and wouldn't be fine enough. You want store bought, super fine blanched almond flour (not almond meal) because it doesn't contain the skins and yields light, fluffy muffins. Feel free to use another recipe that makes 12 muffins if 9 isn't enough for you. Or spread the batter into 12 and bake them a few minutes less. Cheers!
Santosh says
If you can give me recipe without eggs I would love to bake it as I take gluten free diet.Thank you.
Alexis Joseph, MS, RD says
Hey Santosh, most of my GF recipes have eggs to help bind without gluten. These pumpkin brownies are amazing and egg free + gluten free. You can try these muffins with flax eggs instead; they may just be a bit more flat. If you could refrain from leaving a star rating unless you've actually made the recipe, I'd really appreciate it as readers trust star ratings as an indicator of how well a recipe turned out. Thanks!