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Almond Flour Chocolate Chip Muffins
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Fluffy gluten-free chocolate chip muffins made with almond flour.
Ingredients:
  • 3 cups blanched almond flour
  • 3 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 2 eggs
  • 0.66666668653488 cup white sugar
  • 0.5 cup unsalted butter, melted
  • 0.5 cup nonfat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, divided
  • 1 tablespoon blanched almond flour
Instructions:
  • Preheat the oven to 425°F (220°C) for a perfect bake.
  • Combine 3 cups of almond flour with baking powder, salt, and baking soda, sifting them together into a bowl, and set aside.
  • In a bowl, blend eggs, sugar, melted butter, Greek yogurt, and vanilla extract using an electric mixer until a smooth and creamy consistency is achieved. Gently incorporate the flour mixture into the wet ingredients, mixing just until combined to avoid overmixing.
  • Coat 3/4 cup of chocolate chips with 1 tablespoon of almond flour in a bowl until lightly coated. Fold the coated chocolate chips into the batter, then evenly divide the batter between 10 paper-lined muffin cups, filling them to the top. Sprinkle the remaining chocolate chips on top of the muffins.
  • 1. Preheat the oven and bake at a higher temperature for 5 minutes, then lower the heat. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
  • Allow the muffins to cool in the pan on a wire rack for a minimum of 5 minutes before enjoying.

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