These almond flour muffins are filled with delicious chocolate chips!
Almond flour muffins are a popular item these days. So many people are grain free, gluten free, paleo or low carb/keto, that recipes using almond flour are definitely on the rise.
Almond flour requires a different ration of wet to dry ingredients and won’t soak up liquid the way a grain-based flour will. You will never be able to substitute almond flour for a wheat flour on a one-to-one ration in any recipe. It will fall apart. There is no gluten there to hold things together.
Almond flour also has different texture. It’s a bit grainier and drier in texture. But that’s not a bad thing. At least not in this case. In fact, for most, well formulated, almond flour based recipes, this type of flour does really well in offering up a slightly different, but still moist texture that most people will enjoy.
These muffins were specifically made as mini muffins because it makes portion control so much easier! I believe they also bake better in smaller portions too. You could try making standard-sized muffins with this, but I don’t think it will bake quite the same. I highly recommend a well-oiled mini muffin pan with these.
These will keep really well in the fridge for up to about 5 -7 days. After that, I would highly recommend freezing them for up to about 3 months.
MORE LOW CARB DESSERT RECIPE:
ALMOND FLOUR MUFFINS RECIPE:
Almond Flour Muffins
- Mini Muffin Pan (I used a silicone pan that I sat on a regular cookie sheet for stability)
- 2 cups almond flour
- 1/2 cup low carb chocolate chips (I used lilys)
- 1/4 cups xylitol
- 1 tbsp. baking powder
- 4 large eggs
- 6 tbsp. unsweetened almond milk
- 1 tsp. almond extract
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. liquid stevia
- Preheat oven to 350 F.
- In a large mixing bowl, whisk together the almond flour, chocolate chips, xylitol and baking powder.
- Using a spatula, stir in the remaining ingredients until you have a nice soft, well-combined batter.
- Spoon into a mini muffin pan and bake for 20 minutes
- Cool slightly and turn the muffins out onto a cooling rack to continue cooling completely.
- Store in the fridge for up to 5 days or freeze up to 3 months.