Almond Flour Chocolate Chip Muffins

These light and spongy gluten-free chocolate chip muffins are made with almond flour instead of regular flour.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 458 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 3 teaspoons baking powder
• 1 cup semisweet chocolate chips, divided
• 3 cups blanched almond flour
• 1 tablespoon blanched almond flour
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, melted
• 0.25 teaspoon baking soda
• 0.66666668653488 cup white sugar
• 0.5 cup nonfat Greek yogurt

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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