Gluten Free Chocolate Almond Muffins Recipe - Food Fanatic
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Gluten Free Chocolate Almond Muffins Recipe

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    12 Servings

Ingredients

For the Topping:
  • 6 tablespoons Granulated Sugar, 75 grams
  • 6 tablespoons Rolled Oats, Use certified gluten-free, if neccessary, 45 grams
  • 1/4 cup Gluten Free 1-to-1 Baking Flour, Plus 2 teaspoons
  • 1/2 teaspoon Pure Almond Extract
  • pinch of Salt
  • 2 tablespoons Coconut Oil, Plus 2 teaspoons, room temperature, 37 grams, should be about as firm as cold butter
  • 1/4 cup Chopped Almonds, 28 grams
For the Muffin Batter:
  • 2 large Eggs, Room temperature
  • 6 tablespoons Honey, 120 grams
  • 4 1/2 tablespoons Coconut Oil, Melted, 65 grams
  • 2 teaspoons Pure Almond Extract
  • 2 1/4 cups Blanched Almond Flour, 225 grams
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Semisweet Chocolate Chips, Plus additional to sprinkle over baked muffins, 85 grams

Directions

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners.
  2. Prepare the topping. Mix together the sugar, oats, flour, almond extract and salt. Incorporate the coconut oil with your hands and then add the chopped almonds. Set the bowl aside.
  3. Prepare the muffin batter. In another medium bowl, combine the eggs, honey, melted coconut oil, and almond extract.
  4. Stir in the almond flour, baking soda and salt and stir until well combined. Fold in the chocolate chips.
  5. Fill each of the 12 liners about halfway. Sprinkle the topping over the batter.
  6. Bake for 20 minutes. A toothpick inserted in the middle should come out clean and the tops should be golden brown. Sprinkle some chocolate chips over the top of the muffins, if desired. Let cool for 5 minutes in the pan before removing the muffins to a wire rack to cool completely.
  7. Store in an airtight container for up to 3 days.
Gluten free chocolate almond muffins photo