Almond Flour Chocolate Chip Muffins Recipes

ALMOND FLOUR CHOCOLATE CHIPS MUFFINS

Almond Flour Chocolate Chips Muffins image

An easy 1-bowl Almond Flour Chocolate Chips Muffins that makes 100% sugar-free and keto-friendly low-carb desserts or snacks.

Provided by Carine Claudepierre

Time 30m

Number Of Ingredients 8

Ingredients

3 large Eggs
1/2 cup Erythritol (Monk fruit or erythritol or xylitol)
1/3 cup Unsweetened Vanilla Almond Milk
1/3 cup Coconut Oil (melted)
2 1/2 cups Almond Flour
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Sugar-free Dark Chocolate Chips

Steps:

Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper or grease with an oil spray if preferred. Set aside.
In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, and melted coconut oil. Set aside.
In another bowl, whisk almond flour, cinnamon, baking powder.
Pour the dry ingredients into the first bowl with the egg mixture and stir with a spoon to combine and form a thick batter with no lump.
Fold in the sugar-free chocolate chips.
Transfer the muffin batter evenly into the 12 muffin cases, using 1/4 cup of batter per muffin. The batter won't spread in the oven, so use the back of a spoon to smoothen the top and shape lovely muffins. You can sprinkle a few extra chocolate chips on top of each muffin if desired.
Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
Cool for 10 minutes in the muffin pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.

Nutrition Facts : ServingSize 1 muffin, Calories 223.4 kcal, Carbohydrate 8.6 g, Protein 6.6 g, Fat 20.7 g, SaturatedFat 7.5 g, TransFat 0.1 g, Cholesterol 46.5 mg, Sodium 97.5 mg, Fiber 5 g, Sugar 0.9 g, UnsaturatedFat 1.2 g

ALMOND FLOUR CHOCOLATE CHIP MUFFINS

Almond Flour Chocolate Chip Muffins image

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.

Provided by fabeveryday

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 11

Ingredients

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

Steps:

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 : Calories 458.1 calories, Carbohydrate 33 g, Cholesterol 61.6 mg, Fat 34.1 g, Fiber 5 g, Protein 11.1 g, SaturatedFat 10.6 g, Sodium 315.3 mg, Sugar 24.4 g

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