Almond Flour Cinnamon Chocolate Chip Muffins

These Almond Flour Cinnamon Chocolate Chip Muffins are gluten-free with a soft and tender texture and packed with chocolate chips and cinnamon.

Course Breakfast, Snack

Cuisine American, Canadian

Keyword chocolate chip, cinnamon, gluten-free, muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 387kcal

Author Leanne

Preheat oven to 425F. Place nine muffin liners in a 12-cup muffin pan.
In a medium-sized bowl, whisk together the almond flour, cornstarch, cinnamon, baking powder and salt.
In a large bowl, use an electric mixer on medium-high speed to beat together the eggs and brown sugar until foamy, about 1 minute. (You don't want it to thicken. You just want bubbles to form on top).
Add the oil and vanilla and mix until just combined.
Add the dry ingredients to the wet mixture and use a spatula to stir until just combined.
Gently fold in the chocolate chips.
Divide the batter into the 9 muffin liners, filling them almost to the top. Add more chocolate chips on top (if desired).
Bake at 425F for 5 minutes, then reduce the temperature to 350F (without opening the oven door) and bake for another 8-10 minutes, or until a toothpick inserted into a muffin comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Use muffin liners. I prefer to use liners for most muffin recipes to prevent them from sticking to the pan and browning too much on the sides and bottom. Parchment liners are my favorite for not sticking to the muffin.
Don't overmix the batter. This pretty much goes for all batters, but I say it again because you don't want tough or dense muffins. After the wet ingredients are mixed together, switch to a spatula to stir in the dry ingredients and chocolate chips.
Be careful not to overbake. Almond flour browns quickly so keep an eye on the muffins. If they overbake even for a minute or two, they will end up a bit dry.