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.

Nutrition per serving