Almond Flour Chocolate Chip Muffins recipe
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Ingredients
- 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
Nutrition Info
- 458.1 caloriescarbohydrate: 33 gcholesterol: 61.6 mgfat: 34.1 gfiber: 5 gprotein: 11.1 gsaturatedFat: 10.6 gservingSize: -sodium: 315.3 mgsugar: 24.4 gtransFat: : -unsaturatedFat: : -
Directions Almond Flour Chocolate Chip Muffins
Directions
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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.