Healthy Almond Flour Muffins With Greek Yogurt Recipes

FLUFFY PROTEIN MUFFINS

Steps:

• Preheat your oven to 350 degrees F. Line a 6-cup muffin tin with liners and lightly spray them with oil.
• In a large bowl, whisk the eggs, yogurt, melted butter, stevia, and vanilla.
• Mix in the almond flour, followed by the protein powder, and finally the baking powder. Whisk until very smooth.
• Fold in the chocolate chips, reserving 24 chocolate chips to sprinkle on top of the muffins.
• Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 4 chocolate chip.
• Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown even when ready.
• Cool 5 minutes in pan on a wire rack, then 10 more minutes directly on the rack.

HEALTHY ALMOND FLOUR MUFFINS WITH GREEK YOGURT

Steps:

• Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
• In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, lemon zest, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
• Add almond flour (make sure to level the top with knife and do not pack) and stir gently with spatula until well mixed.
• Using an ice cream scoop, divide batter (each scoop will be heaping) between 12 openings of previously prepared muffin tin. Bake for 22 minutes on the middle rack or until toothpick inserted in the center comes out clean.
• Remove from the oven, let cool for 15 minutes and enjoy.

ALMOND FLOUR CHOCOLATE CHIP MUFFINS

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.