Okay, so if you’re in a desperate need of some healthy easy breakfast ideas to make ahead and want some easy almond flour recipes to use up your almond flour you’ll love this. It’s a healthy almond flour muffin recipe and it’s so super tasty, it’s paleo and gluten free and it has chocolate in it. These paleo healthy breakfast muffins are made with a blend of almond flour and coconut flour and they’re easily made low carb – just sub the coconut sugar for a sugar-free sweetener of choice. Also kid-approved? Well, my 3-year old absolutely loved them and he’s a pretty picky eater which breaks my heart and makes me cry at night, but it’s fine. I’m fine.
Healthy Almond Flour Muffin Recipe
The mission to eat a gluten free diet that isn’t loaded with carbs, continues. After buying and eating what feels like a billion dollar worth of gluten free oats, we’re now experimenting with some new flours. And almond flour and coconut flour are becoming a favorite. (After reading that the top richest people in the world have a combined fortune that can buy them Belgium and ___, I forgot the other country, I feel like billion dollar for oats is not that much now. And now they’re like: Belgium? Who cares? We want the galaxy.).
And I’m sitting here talking about almond flour muffins and trying to feed a 3 year old who’s always trashing my food. We’re all the same. #beinghuman
Not these muffins. He loved them. You know why? One word. CHOCOLATE.
Yes, I melted some chocolate and put it in the middle of these muffins. So, so good and delicious! The muffin is vanilla and together they make the best combination.
Almond Flour Muffin Ingredients
You’ll notice that these muffins are made with almonds and coconut in all of their forms, here are the ingredients:
- almond flour
- baking soda
- almond milk
- coconut sugar
- coconut flour
- chocolate chunks
- coconut oil
- almond butter
I promise, it’s worth it. These taste amazing.
How To Make These Paleo Muffins
The first thing you want to do, whenever you’re about to bake something is to preheat your oven. I know, it’s like a waste, because it’s an empty oven and you’re baking nada, but it makes a difference.
While the oven is working hard on nothing, you start working on the muffins. All you need to do here is add all the ingredients one after another to a bowl and mix them. I always like to start with wet ingredients first, mix and then add in the dry ones.
Fill the muffin liners with this mixture until 2/3 and go melt the chocolate for the top.
To do this you’ll melt some chocolate chunks in the microwave with some almond butter and some coconut oil. Mix until combined.
Put a tbsp of the melted chocolate on each muffin, if you’re more creative you can probably also play around with shapes. I just let mine look like moles that need to be checked out by a dermatologist.
Bake in the already hot oven for 15-20 minutes or until a toothpick comes out clean after you stab the vanilla part of muffin with it. Btw. does anyone ever use a toothpick for that? I always use a small knife. Works too and you don’t waste a toothpick.
Let the muffins cool off, remove the liners carefully and enjoy!
When it comes to muffins, there are many options to make them more versatile. Especially when you don’t have the chocolate in them. Use the base for the muffins and try out some other options, if you wish:
- add blueberries or other fruit
- stir in almond butter into the batter to make them more nutty
- add chocolate chips to the batter
- top with some chopped almonds if you haven’t had enough enough almond things for a crunchy top.
And you can probably think of more options too. Also, if you’re following a low carb or ketogenic diet, feel free to leave out the coconut sugar and use a sweetener of choice.
I really hope you enjoy this recipe as much as we did, these are pretty addictive, so enjoy with caution!
- 6 heaping tbsp almond flour
- ½ tsp baking soda
- ⅔ cup almond milk
- 3 tbsp coconut sugar
- 3 heaping tbsp coconut flour
- 2 eggs
- 1 tsp vanilla
- 2 tbsp chocolate chunks
- 1 tbsp coconut oil
- 1 tbsp almond butter
- Preheat the oven to 180C/350F.
- Mix the ingredients in a bowl until well combined (start with wet ingredients first.
- Fill the muffin liners until ⅔ with the mixture (was about 4 tbsp for me)
- Melt the chocolate, almond butter and coconut oil in the microwave, stir until melted and combined.
- Pour a tbsp of the melted chocolate mixture on each muffin.
- Bake for 15-20 minutes or until a toothpick comes out clean after inserting into the vanilla part of the muffin.
- Let the muffins cool off and enjoy!
to make these muffins low carb sub the coconut sugar for a sweetener of choice and use keto friendly dark chocolate.
Amount Per Serving: Calories: 170Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 135mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 5g