ALMOND FLOUR CHOCOLATE CHIP MUFFINS
These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.
Provided by fabeveryday
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
- 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.
- 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.
- 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.
- Cool muffins in the pan on a wire rack for at least 5 minutes before serving.
Nutrition Facts : Calories 458.1 calories, Carbohydrate 33 g, Cholesterol 61.6 mg, Fat 34.1 g, Fiber 5 g, Protein 11.1 g, SaturatedFat 10.6 g, Sodium 315.3 mg, Sugar 24.4 g
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