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This Recipe for Gluten-Free Mini Chocolate Chip Muffins is a Winner!

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!