Almond Flour Chocolate Chip Muffins
Medium French Dinner

Almond Flour Chocolate Chip Muffins

Total Time
1h 6m
19m prep · 47m cook
Servings
4 people
Rating
Difficulty
Medium
32 views

This recipe yields light and spongy gluten-free chocolate chip muffins made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Ingredients

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

Instructions

  1. 1

    Preheat the oven to 425 degrees F (220 degrees C). Line 10 muffin cups with paper liners.

  2. 2

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

  3. 3

    Beat sugar, melted butter, Greek yogurt, eggs, and vanilla extract together in a bowl with an electric mixer until smooth and creamy; beat in flour mixture until well combined, being careful not to overmix.

  4. 4

    Toss ¾ cup chocolate chips and 1 tablespoon almond flour together in a bowl until chips are lightly coated; fold into batter. Spoon batter into the prepared cups, filling each to the top. Sprinkle remaining ¼ cup chocolate chips over muffin tops.

  5. 5

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

  6. 6

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

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Nutrition Facts

Per serving

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