Chocolate Almond Flour Muffins
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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!
On busy mornings, I rely on easy grab-and-go breakfasts like these chocolate almond flour muffins. They’re rich and chocolatey — honestly, more like brownies than muffins — and perfect for meal prep or a quick bite alongside a cup of coffee.
They’re just as good warmed up, too. Sometimes I’ll serve one with a scoop of ice cream and call it dessert, which feels like a pretty great bonus for something that started as breakfast.
Ingredients notes
- Coconut sugar: coconut sugar is less processed than regular sugar. You can use cane sugar or brown sugar if that’s what you have on hand. You’ll see we don’t use very much because almond flour has a natural sweetness to it.
- Coconut oil: melted (and cooled) coconut oil is what we use but avocado oil also works.
- Almond flour: for this recipe, use a fine-ground almond flour rather than almond meal which tends to be more coarse.
- Collagen: We use unflavored collagen in these muffins. Our go-to collagen brand is Vital Proteins, but you can use a different brand of collagen – just test it with hot water first to make sure it doesn’t gel.
- Pecans: we use pecans for a nutty crunch, but chopped walnuts make a great alternative. You can also omit the nuts altogether if you prefer.
Other ingredients you need are eggs, vanilla extract, cocoa powder, baking powder, sea salt, hot water, and chopped dark chocolate. Oh, and some flaky sea salt for sprinkling on top (if desired).
What to serve with almond flour muffins
These almond flour muffins are delicious on their own as a breakfast or snack. We usually have two with a creamy almond butter latte! Serve them as part of a brunch spread, or pack them for a picnic. We always keep some in the freezer to warm one up and top with a scoop of coconut milk ice cream when we need a sweet fix!
Recipe FAQs
Can I freeze these muffins?
Absolutely, these muffins freeze really well. Store them in a reusable bag or an airtight container in your freezer for up to three months.
What’s the best type of chocolate chunk to use?
We use a dark chocolate bar and roughly chop it into pieces. You can also use store-bought chocolate chunks or chocolate chips. We like the Enjoy Life brand.
Can I omit the collagen?
Yep! Omitting it won’t affect the recipe at all.
Can I use coconut flour instead of almond flour?
No, coconut flour isn’t a great substitute for almond flour. It is much drier and more absorbent than almond flour, so you’d have to make more changes to the recipe overall.
Watch to see how to make these muffins
Almond Flour Muffins Recipe
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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I went for seconds! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
They freeze really well!
Hello, I would really love to try these muffins but, don’t do commercially made protein powders. Do you know if any subs (dairy free) that I could use? Or maybe just add a bit more almond flour? Thank you, Mary Beth
You can simply omit the collagen if you like. 🙂
Delicious,I added frozen organic blueberries and used organic honey instead of sugar then once cooled cut in half added whipped cream mixed with 95% melted chocolate sprinkle with chopped pistachios, yum yum???
These are the best paleo muffins I’ve ever had. The flavor and consistency are perfect. We will definitely make them again!
That’s great, Michele! Thank you for the comment!
I’m making them for my kids. 🙂 Thanks so much!
There are 2.7 grams. 🙂
Made these muffins several times, people at work and friends love them.
That’s so great to hear!
HI, will be trying these very soon…i just noticed that it says 3/4 cacao powder… its 3/4 cups i presume? Also, any substitute for the coconut sugar?
Yes! Thank you for catching that. It’s been updated now. I haven’t tried this recipe with anything other than coconut sugar before. Brown sugar would definitely work. A sugar alternative like erythritol would probably work, too. 🙂
These are fantastic! I have a wheat allergy and am always looking for treats that the whole family can enjoy. The texture was fantastic and they were very chocolatey which made for a happy husband and toddler here. Thank you for sharing! I will definitely make these again!
*I made these exactly as followed with zero changes*
I’m so happy to hear you enjoyed the recipe! Thank you for coming back to let us know!!
Exactly! These could totally be eaten as dessert!
I’m happy to hear you like them as much as we do!
So for people like me who may or may not love chocolate. Would a full cup of chocolate chips be too much?
They are quite chocolaty. You can always cut down the amount. 🙂
I’m so glad you broke down the timing so you get your muffin exactly how you want. Fudgy muffins are life so I’m glad I know exactly how long much time is need!
Fudgy muffins are the best, aren’t they?!!
You are so welcome!!
Delicious, decadent and satisfying!
I’m so happy to hear you like them!!
Have you ever added chia seeds?
I haven’t, but I would think that a tablespoon or two could be added without a problem.
Dear Kristen,
Have been reading your blog for ages, though I confess I have never cooked any of your cakes.
The reason? I live in a metric world, plus your units like cups are volume-based (cup), not weight based (gram).
Therefore 1 cup of honey is not the same weight as a cup of sugar.
If I can still risk with your fusion salads or dishes, I need some guidance for the sweets.
In a nutshell, knowing that is never going to be precise,
How many grams in a cup?
Thank you.
1 cup of almond flour is 96 grams – or at least that is what Google told me. This is a really flexible recipe so the exact amount isn’t super important.
Thank you so very much!
You are welcome!
Hello! Can you make this without the collagen stuff or will it not bake right? I have all the other ingredients!
The recipe will work without the collagen!
Hi, Can I replace the collagen with my protein powder?
I have never tried baking with protein powder so I’m really not sure how it works in recipes.