Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

458 calories; protein 11.1g; carbohydrates 33g; fat 34.1g; cholesterol 61.6mg; sodium 315.3mg. Full Nutrition
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Reviews (2)

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/10/2020
To make this recipe keto-friendly, I substituted Pyure powdered confectioners blend instead of white sugar and sugar free chocolate chips. These muffins came out the most cake-like that I have tried using almond flour, which tend to come out dense and gritty. I think the large amount of baking powder and yogurt may be the key. I will make this again, maybe with a cinnamon streusel filling and topping instead of the chips. I think the base recipe will work well with all kinds of variations. Read More
Rating: 5 stars
03/11/2021
These turned out moist and delicious. I used homemade vanilla yogurt (sweetened with sugar), so used slightly less white sugar in the recipe. I also made these into mini-muffins, which baked for about 10 mins or less. I sprinkled a little brown sugar on top. The whole family loved them! Read More
Rating: 5 stars
09/01/2020
I haven't made a ton with almond flour yet, but I think this recipe turned out the best of any I've tried so far. They weren't too heavy and kids liked them a lot. I used dark chocolate chips and probably ended up using a bit over a cup, and I ran out of almond flour, so about 1/2 cup was regular unbleached flour. Read More
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