Easiest Way to Make Gluten Free Banana Chocolate Chip Muffins Coconut Flour

Almond Flour Chocolate Chip Muffins

Stir in peanut powder and coconut flour.

Recipe Summary Almond Flour Chocolate Chip Muffins

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Ingredients | Gluten Free Banana Chocolate Chip Muffins Coconut Flour

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

Directions

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.

Info | Gluten Free Banana Chocolate Chip Muffins Coconut Flour

prep: 10 mins cook: 20 mins additional: 5 mins total: 35 mins Servings: 10 Yield: 10 muffins

TAG : Almond Flour Chocolate Chip Muffins

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