Rich, moist Flourless Chocolate Almond Muffins made with almond flour and cocoa powder. Naturally gluten-free and perfect for breakfast or dessert.

Scale

3 large eggs

120 g sugar

80 ml vegetable oil

1 teaspoon vanilla extract

40 g unsweetened cocoa powder

120 g almond flour

1½ teaspoons baking powder

Pinch of salt

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Whisk eggs, sugar, oil, and vanilla until smooth.

3. Add cocoa powder, almond flour, baking powder, and salt.

4. Mix until just combined.

5. Fold in optional chocolate chips if using.

6. Divide batter evenly among muffin cups.

7. Bake for 18–22 minutes.

8. Cool before serving.

Use high-quality cocoa powder for the richest flavor.

Store at room temperature for 3 days or freeze for up to 3 months.

Optional chocolate chips or chopped almonds make a delicious addition.