Double-Chocolate Almond Muffins

When she saw my almond flour chocolate cupcakes, my friend Maman des Zygotos recommended these double-chocolate almond muffins. I made them for breakfast, and they were a hit! Chocolate with chocolate chips is an easy sell with the kids, and I like that there’s no refined flour or sugar. 

Note that if you use almond flour labeled “superfine,” the muffins will sink in the center, but they are still just as good. 

1 cup (6 oz) semisweet chocolate chips (I might use bittersweet next time) 

1 ¾ cups (6 oz) blanched almond flour 

½ tsp. baking soda 

¼ tsp. kosher salt 

3 large eggs 

¼ cup refined coconut oil, melted and cooled but still liquid 

¼ cup honey 

1 tsp. vanilla extract 

½ cup (3 oz) bittersweet chocolate chips 

Adjust oven rack to middle position and preheat oven to 350 °F. Line a 12-cup muffin tin with paper liners. 

Place 1 cup semisweet chocolate chips in a microwave-safe bowl. Heat in microwave at 50% power for 1 minute. Stop microwave and stir chocolate chips with rubber spatula. Continue to heat in microwave at 50% power until melted, 1 to 2 minutes. Stir chocolate until smooth. (I did all this in a double boiler.) Let cool for 5 minutes. 

In a large bowl, whisk together almond flour, baking soda, and salt. Add eggs, melted coconut oil, honey, and vanilla and whisk until combined. 

Use a rubber spatula to stir in the melted chocolate chips and ½ cup unmelted bittersweet chocolate chips until well combined. 

Divide batter evenly among muffin cups (I like using an ice cream scoop for this). 

Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Let the muffins cool in the tins for 15 minutes, then remove the muffins and let them cool on a rack for at least 10 minutes before serving.