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

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.

1. 1
   Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. 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. 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. 4
   Reserve a small handful of chocolate chips for topping. Fold the rest into the batter using a spatula.
5. 5
   Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
6. 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. 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.

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