Almond Flour Chocolate Chip Muffins
User Reviews
5
8 reviews
Excellent
Almond Flour Chocolate Chip Muffins
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These Almond Flour Chocolate Chip Muffins are super moist, tender and speckled with mini chocolate chips. Ready in 25 minutes from start-to-finish, enjoy as a healthy treat or meal prep breakfast. Gluten-free and paleo friendly!
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Ingredients
- 2.75 cups almond flour from blanched almonds, Bob’s Red Mill Super Fine
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1/4 teaspoon salt fine sea salt
- 1/4 cup avocado oil or light olive oil
- 1/4 cup pure maple syrup
- 3 tablespoons cashew milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 3 egg large
- 1 cup mini chocolate chips plus more for topping
- almond for topping (optional, sliced
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, cinnamon and salt; set aside.
- Mix wet ingredients: In large bowl whisk together oil, maple syrup, milk apple cider vinegar and vanilla. Add in eggs – whisk until combined.
- Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
- Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips and almond slices, if you’d like. Bake muffins for 17-20 minutes, or until inserted toothpick comes out clean (no wet batter). Check muffins first at 17 minutes to prevent over-baking.
- Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
Notes
- STORAGE - Store muffins in an airtight container at room temperature for the first day, then keep in the fridge for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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