Almond Flour Chocolate Chip Muffins recipe

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Ingredients

3 cups blanched almond flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 eggs
⅔ cup white sugar
½ cup unsalted butter, melted
½ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, divided
1 tablespoon blanched almond flour

Nutrition Info

458.1 calories
carbohydrate: 33 g
cholesterol: 61.6 mg
fat: 34.1 g
fiber: 5 g
protein: 11.1 g
saturatedFat: 10.6 g
servingSize: -
sodium: 315.3 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.

  3. Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.

  4. Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.

  5. Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.

  6. Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Recipe Yield

10 muffins

Recipe Note

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

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