Chocolate Almond Flour Chocolate Chip Muffins

This recipe yields light, and spongy gluten-free chocolate chip muffins made with my chocolate almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so light and fluffy.

Bake 350 degrees for 15 – 18 minutes and serve 10-12 muffins

Ingredients

• 3 cups of my chocolate almond flour

• 3 teaspoons baking powder

• ½ teaspoon salt

• ¼ teaspoon baking soda

• ¼ cup agave or maple syrup

• ½ cup unsalted butter, melted

• ½ cup nonfat Greek yogurt

• 2 eggs

• 1 teaspoon vanilla extract

• 1 cup chocolate chips, divided. I like Lily’s dark chocolate chips

• 1 tablespoon blanched almond flour

Directions

1. Preheat the oven to 350 degrees F.  Line 10-12 muffin cups with paper liners.

2. Mix 3 cups of chocolate almond flour, baking powder, salt, and baking soda together into a bowl; set aside.

3. Beat syrup, 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 at 350 degrees F. Insert toothpick into centers and be sure it comes out clean. If not place them back in oven for another 2-5 minutes.

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

Enjoy!