Gluten-Free Chocolate Chip Muffins (with Almond Flour)

birds eye view of gluten free chocolate chip muffins on wire rack, with chocolate chips in background.

5 from 1 vote

Gluten-Free Chocolate Chip Muffins (with Almond Flour)

These gluten free chocolate chip muffins are light, fluffy and incredibly delicious! Made with almond flour and no refined sugar, these muffins are great for breakfast to kick start the day or a perfect snack!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins (10-12 muffins depending on size of muffin tray)

Calories: 273kcal

Author: Sonia

Ingredients

250 g almond flour
2 teaspoon baking powder gluten-free
Pinch salt optional
¼ teaspoon cinnamon
¼ cup Olive oil
50 g unsalted butter melted or room temperature
100 ml milk dairy or non-dairy
2 tablespoon yogurt
4 eggs egg yolks and egg whites separated in two bowls (egg sizes vary based on region - use medium eggs if you are in Europe and large eggs if you are in the US/Canada/Australia)
½ cup maple syrup grade A refined sugar-free
2 teaspoon vanilla extract
¾ cup sugar-free chocolate chips (plus extra to sprinkle on each muffin before baking)
Optional Maple/coconut sugar sprinkle a pinch on top of each muffin

Instructions

Preheat the oven to 175°C/347°F (fan) and prepare a muffin tray with 10-12 muffin cups/liners (depending on size of muffin tray).
In a large mixing bowl, add the almond flour, baking powder, salt and cinnamon and mix until combined.
In separate bowl, whisk together the egg yolks, oil, maple syrup, milk, melted butter, yoghurt and vanilla until combined, forming a yellow mixture.
Using an electric whisk, whip the egg whites in a clean bowl until fluffy and soft/medium peaks (approx. 2-4 mins).
Combine the wet and dry ingredients using a spatula.
Gently add the half of the egg whites into the batter and fold until combined. Repeat with remaining half of egg whites. Stir in the chocolate chips.
Transfer the batter mixture into each muffin liner/tray. Sprinkle a few chocolate chips and maple/coconut sugar on the top of each muffin (optional).
Bake for 25 minutes, or until the muffins are lightly golden (a skewer inserted into the center of the muffin should come out clean). Remove from the oven and allow to cool in the muffin tray for 5 minutes, then transfer to a cooling rack to let the muffins cool completely.

Notes

Use a clean bowl when whipping egg whites: make sure your bowl is dry and clean from any residue – this will help the egg whites whip to desired consistency
Don’t overmix batter: use a silicone spatula to gently fold in the egg whites (not a whisk), this helps make sure you don’t overmix the batter. We want to keep some air in the batter to make these muffins light and fluffy.

Nutrition