Almond Flour Chocolate Chip Muffins

These light and spongy gluten-free almond flour chocolate chip muffins are made with nonfat Greek yogurt and 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

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

Toss 3/4 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 1/4 cup chocolate chips over tops of muffins.

Step 6

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.