Almond Flour Chocolate Chip Muffins
Description
This almond flour chocolate chip muffin recipe yields light and spongy gluten-free muffins. Nonfat Greek yogurt helps keep the muffin's texture fluffy.
Ingredients
•
3 cups blanched almond flour
•
3 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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2/3 cup white sugar
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1/2 cup unsalted butter, melted
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1/2 cup nonfat Greek yogurt
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2 eggs
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1 teaspoon vanilla extract
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1 cup semisweet chocolate chips, divided
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1 tablespoon blanched almond flour
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line 10 muffin cups with paper liners.
2
Sift 3 cups almond flour, baking powder, salt, and baking soda together into a bowl; set aside.
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
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
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
Cool muffins in the tin on a wire rack for at least 5 minutes before serving.