Almond Flour Chocolate Chip Muffins Recipes

ALMOND FLOUR CHOCOLATE CHIP MUFFINS

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.

ALMOND FLOUR CHOCOLATE CHIPS MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
• In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Set aside.
• In another bowl, whisk almond flour, cinnamon, baking powder.
• Pour the dry ingredients into the first bowl with the egg mixture and stir with a spoon to combine and form a thick batter with no lump.
• Fold in the sugar-free chocolate chips.
• Transfer the muffin batter evenly into the 12 muffin cases, using 1/4 cup of batter per muffin. The batter won't spread in the oven, so use the back of a spoon to smoothen the top and shape lovely muffins. You can sprinkle a few extra chocolate chips on top of each muffin if desired.
• Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
• Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.