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
Units
Scale
- 1/4 cup butter, melted
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 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 1/4 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.