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Almond Flour Chocolate Chip Muffins (Gluten-Free, Dairy-Free) Recipe

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4.2 from 11 reviews

These Almond Flour Chocolate Chip Muffins are a delicious gluten-free and dairy-free treat perfect for a healthy breakfast or snack. Made with blanched almond flour and sweetened with erythritol, these moist muffins combine the rich flavor of dairy-free chocolate chips with a tender crumb, baked to golden perfection in just 35 minutes.

Ingredients

Dry Ingredients

  • 3 cups blanched almond flour
  • 1/2 cup erythritol
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup dairy-free butter (or any oil of your choice)

Add-ins

  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat & Line: Preheat your oven to 350°F (180°C) and line a muffin pan with paper liners to prepare for baking.
  2. Beat Sweetener with Wet Ingredients: In a large bowl, combine the erythritol, dairy-free butter, eggs, and vanilla extract. Beat until well mixed and smooth.
  3. Add Dry Ingredients: Add the blanched almond flour, baking powder, and salt to the wet mixture. Gently fold them in with a spatula until everything is fully incorporated into a batter.
  4. Fold in Chocolate Chips: Carefully fold the dairy-free chocolate chips into the batter, ensuring they are evenly distributed.
  5. Transfer Batter to Muffin Pan: Spoon the batter into the lined muffin pan cavities, filling them evenly. Optionally, sprinkle extra chocolate chips on top for presentation.
  6. Bake Until Golden Brown: Bake the muffins in the preheated oven for about 25 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  7. Cool Before Removing: Allow the muffins to cool in the pan for a few minutes before removing them. Then transfer to a wire rack to cool completely to prevent them falling apart while warm.

Notes

  • Ensure muffins are fully cooled before storing to maintain their structure.
  • You can substitute erythritol with your preferred sweetener, adjusting to taste.
  • Dairy-free butter can be replaced with coconut oil or another plant-based oil.
  • For added texture, consider mixing in chopped nuts or seeds.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://simpleplatter.com/almond-flour-chocolate-chip-muffins-gluten-free-dairy-free-recipe/