Ari Korman RD

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Gluten Free Chocolate Chip Muffins

These fluffy muffins are completely grain free and paleo, and use just a little maple syrup for the sweetener. The almond flour adds some fiber and protein to make each muffin a little more filling. I love grain free baking because using a grain free flour makes the muffins heavier on fat and protein, and lighter on carbohydrates, ultimately getting you a dessert that’s more nutrient-dense and makes you feel more full, and really satisfies your craving!

Muffin Baking Tip: Try to avoid over-mixing the batter to get fluffier muffins that raise with that ideal muffin-top shape!⁣

Ingredients

3 eggs⁣
1/4 cup coconut oil⁣
1/4 cup maple syrup⁣
1 tsp vanilla extract⁣
2 cups almond flour⁣
1/2 tsp baking soda⁣
Dash of salt⁣
1/3 cup dark chocolate chips⁣

Directions

Preheat your oven to 350. Combine your wet and dry ingredients separately (except the chocolate chips). Pour your wet into your dry and combine. Mix in your chocolate chips. Pour into muffin tins and bake for 20 minutes. Enjoy!

Brands I Used

Enjoy Life Dark Chocolate Chips

Brookfield Maple Pure Maple Syrup