Ingredients
10
10 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 458
- Carbohydrate: 33g
- Fat: 34g
- Fiber: 5g
- Protein: 11g
- Sugar: 24g
Related Recipes
Chocolate Chocolate Chip Nut Muffins
White Chocolate Chip Muffins
Basic Chocolate Chip Muffins
Almond Flour Lemon Muffins
Moist Chocolate Muffins
Banana Almond Chocolate Chip Muffins
Coffee Chocolate Chip Cookies
Chocolate Protein Muffins
Flourless Peanut Butter Chocolate Chip Blender Muffins
Raspberry-White Chocolate Chip Muffins
Chocolate Chip Muffins
