Chocolate Almond Flour Muffins

These almond flour muffins are a delicious breakfast or snack that tastes like a treat. They’re dotted with dark chocolate pieces, and we add collagen. They’re naturally gluten- and dairy-free and ready in just 30 minutes!

These chocolate almond flour muffins are the kind of breakfast that makes mornings feel a little easier. They’re rich, deeply chocolatey, and incredibly satisfying — somewhere between a muffin and a brownie in the very best way. I love having a batch in the kitchen for busy mornings when I need something quick with coffee before heading out the door.

The almond flour gives them a soft, tender texture and a naturally rich flavor that pairs perfectly with the chocolate. Coconut oil keeps the muffins moist, while chopped pecans add a little crunch and contrast throughout. They’re not overly sweet, which is exactly what I want in a breakfast muffin, but they still absolutely satisfy a chocolate craving.

And honestly, they’re just as good later in the day. Warm one up and it suddenly feels very dessert-adjacent — especially with a scoop of ice cream on top. I’ve done it more than once and highly recommend it.

Freezing instructions

These muffins freeze really well. Store them in a reusable bag or an airtight container in your freezer for up to three months.

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Almond Flour Muffins Recipe

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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These almond flour muffins are a delicious breakfast or snack that tastes like a treat. They're dotted with chunks of dark chocolate, and we sneak in some collagen.. They're naturally gluten- and dairy-free and ready in just 30 minutes!

12

Ingredients

• ▢ ⅓ cup coconut sugar
• ▢ ⅓ cup melted coconut oil
• ▢ 4 large eggs
• ▢ 1 tablespoon vanilla
• ▢ 2 cups almond flour
• ▢ ¾ cup cocoa powder
• ▢ ¼ cup 4 scoops collagen (see notes)
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon sea salt
• ▢ ½ cup hot tap water
• ▢ ½ cup chopped dark chocolate (or paleo chocolate chips)
• ▢ ½ cup chopped pecans
• ▢ Optional: flaky sea salt to top the muffins

Instructions 

• Preheat your oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
• Add the coconut sugar, coconut oil, eggs, and vanilla to a large bowl and beat with electric beaters.
  ⅓ cup coconut sugar, ⅓ cup melted coconut oil, 4 large eggs, 1 tablespoon vanilla
• Add the almond flour, cocoa powder, collagen, baking powder, and sea salt and beat until just combined. Add the hot water and carefully beat it into the batter. Fold in the chocolate and pecans.
  2 cups almond flour, ¾ cup cocoa powder, ¼ cup 4 scoops collagen, 2 teaspoons baking powder, ½ teaspoon sea salt, ½ cup hot tap water, ½ cup chopped dark chocolate, ½ cup chopped pecans
• Divide the batter between the lined muffin cups, filling them nearly to the top. For extra chocolaty muffins, top with a few chocolate chips or chunks.
• Bake the muffins for 12-20 minutes – see the guidelines below. Let the muffins cool for 5 minutes before removing them from the muffin tin. Optional: top with a little sprinkle of flaky sea salt.
  Optional: flaky sea salt to top the muffins

Notes

Fudgy dessert muffins: 12-14 minutes. Soft and delicate muffins that hold their shape: 16-17 minutes. Firm muffins that hold their shape: 18-20 minutes.

To prevent the muffin liner from sticking, make sure to let the muffins cool completely before taking it off.

This recipe was tested using Vital Proteins Collagen Peptides. If you use a different brand, test if first to make sure that it doesn’t gel when added to hot water. 

Nutrition

Serving: 1 muffin, Calories: 313kcal (16%), Carbohydrates: 17g (6%), Protein: 13g (26%), Fat: 25g (38%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 62mg (21%), Sodium: 216mg (9%), Potassium: 125mg (4%), Fiber: 5g (21%), Sugar: 7g (8%), Vitamin A: 93IU (2%), Vitamin C: 1mg (1%), Calcium: 98mg (10%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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