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Preheat your oven to 325 degrees f. In a medium bowl, combine by whisking almond and coconut flours together with the baking soda.
❤Rachel
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Gluten Free Mini Chocolate Chip Muffins
What is it about Back-to-school time that inspires us to get back into the kitchen and start baking again?!!!
Oh.
Yah.
The fact that everyone is going to require lots of grab n’ go Breakfasts & Snacks these next few months!
These people gotta eat!
But besides this important fact…there is just something about an oven full of homemade baked muffins and the warmth and cozy sweet aroma, that makes it feel like everything’s just gonna be alright.
Heat up your oven, and make a batch!
Makes 12 mini muffins
You’ll need a silicone mini muffin tin.
Ingredients:
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon fresh baking soda
- 2 large eggs, room temperature
- 1/2 cup full fat plain Greek yogurt
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup raw honey, or pure maple syrup
- 1/4 cup mini dark chocolate chips, plus more to sprinkle onto the tops
Instructions:
Preheat your oven to 325 degrees f. In a medium bowl, combine by whisking almond and coconut flours together with the baking soda.
In a separate large mixing bowl, whisk the eggs, yogurt, vanilla, sea salt, and honey together. Add the flour mixture over the egg mixture and whisk until combined well.
Fold in your chocolate chips. Scoop the mixture evenly among the 12 mini muffin cups of a silicone muffin tray.
Sprinkle the tops lightly with additional chocolate chips. Bake in your preheated oven until the tops are golden, about 15-16 minutes.
Allow your muffins cool on a wire rack for 10 minutes, then enjoy!
❤Rachel
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon fresh baking soda
- 2 large eggs, room temperature
- 1/2 cup full fat plain Greek yogurt
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup raw honey, or pure maple syrup
- 1/4 cup mini dark chocolate chips, plus more to sprinkle onto the tops
Instructions
- Preheat your oven to 325 degrees f.
- In a medium bowl, combine by whisking
- almond and coconut flours together with the baking soda.
- In a separate large mixing bowl, whisk the eggs, yogurt, vanilla, sea salt and honey together.
- Add the flour mixture over the egg mixture and whisk until combined well.
- Fold in your chocolate chips.
- Scoop the mixture evenly among the 12 mini muffin cups of a silicone muffin tray.
- Sprinkle the tops lightly with additional chocolate chips.
- Bake in your preheated oven until the tops are golden, about 15-16 minutes.
- Allow your muffins cool on a wire rack for 10 minutes, then enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon fresh baking soda
- 2 large eggs, room temperature
- 1/2 cup full fat plain Greek yogurt
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup raw honey, or pure maple syrup
- 1/4 cup mini dark chocolate chips, plus more to sprinkle onto the tops
Instructions
- Preheat your oven to 325 degrees f.
- In a medium bowl, combine by whisking
- almond and coconut flours together with the baking soda.
- In a separate large mixing bowl, whisk the eggs, yogurt, vanilla, sea salt and honey together.
- Add the flour mixture over the egg mixture and whisk until combined well.
- Fold in your chocolate chips.
- Scoop the mixture evenly among the 12 mini muffin cups of a silicone muffin tray.
- Sprinkle the tops lightly with additional chocolate chips.
- Bake in your preheated oven until the tops are golden, about 15-16 minutes.
- Allow your muffins cool on a wire rack for 10 minutes, then enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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