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Gluten-Free Almond Flour Chocolate Chip Muffins

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
10 servings
Breakfast Brunch Dessert Snack
Gluten-Free Almond Flour Chocolate Chip Muffins
Ingredients
  • 3 cups blanched almond flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup white sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup nonfat Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, divided
  • 1 tablespoon blanched almond flour
Instructions
1
Firstly, preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Next, prepare the muffin tin by lining it with 10 paper liners.
3
Now, take a large bowl and sift together three cups of almond flour, baking powder, salt, and baking soda. Set the mixture aside for now.
4
In a separate bowl, use an electric mixer to blend sugar, melted butter, Greek yogurt, eggs, and vanilla extract until the mixture is smooth and creamy.
5
Combine the sugar mixture with the sifted almond flour mixture, blending until everything is well combined and there's no lumps. Be careful not to overmix the batter.
6
In another bowl, mix together three-quarters cup of chocolate chips and one tablespoon of almond flour until the chocolate is lightly coated. Fold this mixture into the batter.
7
Spoon the batter evenly into the prepared muffin cups, filling each one to the top.
8
Finally, sprinkle a quarter cup of chocolate chips over the tops of the muffins.
9
Place the muffins in the preheated oven and bake for five minutes. Then, reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking until the tops are golden brown. A toothpick inserted into the center of a muffin should come out clean.
10
Once the muffins are done, let them cool in the pan on a wire rack for at least five minutes before serving.