Easy Gluten-Free Chocolate Chip Muffins with Almond Flour and Yogurt

Name: Easy Gluten-Free Chocolate Chip Muffins with Almond Flour and Yogurt
Yield: 12
Cuisine: Gluten-Free
Ingredients: 1/4 cup coconut sugar or light brown sugar (60 ml); 1/4 cup pure maple syrup (60 ml); 3 tablespoons melted coconut oil; 2 large eggs; 2 teaspoons vanilla extract; 1 1/4 cups unsweetened lactose-free yogurt (300 ml); 1 cup gluten-free all-purpose flour blend (240 ml); 3/4 cup finely ground almond flour (180 ml); 1 teaspoon baking soda; 1/2 to 3/4 cup dark chocolate chips (120 to 180 ml), based on preference

Gluten-Free Desserts

12 servings

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Description

These moist and fluffy chocolate chip muffins are made with almond flour, coconut sugar, and gluten-free ingredients. A quick and healthy snack perfect for beginners and those avoiding gluten or lactose.

Ingredients

1/4 cup coconut sugar or light brown sugar (60 ml)
1/4 cup pure maple syrup (60 ml)
3 tablespoons melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 1/4 cups unsweetened lactose-free yogurt (300 ml)
1 cup gluten-free all-purpose flour blend (240 ml)
3/4 cup finely ground almond flour (180 ml)
1 teaspoon baking soda
1/2 to 3/4 cup dark chocolate chips (120 to 180 ml), based on preference

Instructions

1
Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2
In a large mixing bowl, whisk together the coconut sugar, maple syrup, melted coconut oil, eggs, vanilla extract, and yogurt until fully combined.
3
Add in the gluten-free flour, almond flour, and baking soda. Stir the mixture gently until a smooth batter forms. Be careful not to overmix.
4
Reserve a small handful of chocolate chips for topping. Fold the rest into the batter using a spatula.
5
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
6
Bake for 15 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few crumbs.
7
Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack. Once fully cooled, store in an airtight container at room temperature or in the fridge for longer freshness.

Kitchen Tools You Might Need

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