Description
Enjoy these delightful gluten-free chocolate chip muffins, made with almond and rice flour for a tender crumb and rich chocolate flavor. Perfect for a special breakfast treat or a satisfying snack.
Ingredients
Scale
- 1 and 1/2 cups almond flour
- 1/2 cup rice flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the almond flour, rice flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently stir in the milk until the batter is smooth.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, ensure your almond flour is finely ground.
- You can substitute dairy-free milk and dairy-free butter for a dairy-free option.
- Add a sprinkle of sea salt on top of the muffins before baking for an extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: approximately 250
- Sugar: approximately 18g
- Sodium: approximately 150mg
- Fat: approximately 15g
- Saturated Fat: approximately 7g
- Unsaturated Fat: approximately 8g
- Trans Fat: 0g
- Carbohydrates: approximately 30g
- Fiber: approximately 3g
- Protein: approximately 5g
- Cholesterol: approximately 40mg