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.


Recipe Summary

10 mins
20 mins
5 mins
35 mins
10 muffins


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


Instructions Checklist
  • 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.

Nutrition Facts

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

Reviews (2)

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