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.


Bread · Quick Bread Recipes · Muffin Recipes · Chocolate Muffin Recipes


Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Additional Time: 5 mins
Servings: 10
Yield: 10 muffins

Ingredients

Ingredients List

  • 3 cups blanched almond flour

  • 3 teaspoons baking powder

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 2 eggs

  • ⅔ cup white sugar

  • ½ cup unsalted butter, melted

  • ½ cup nonfat Greek yogurt

  • 1 teaspoon vanilla extract

  • 1 cup semisweet chocolate chips, divided

  • 1 tablespoon blanched almond flour


Directions

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

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

  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.

  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.

  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.

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


Nutrition Facts (per serving)

Nutrition Facts
458 Calories
34g Fat
33g Carbs
11g Protein


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