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.
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.
Per Serving: 458 calories; protein 11.1g; carbohydrates 33g; fat 34.1g; cholesterol 61.6mg; sodium 315.3mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.