Gluten Free Chocolate Almond Muffins Recipe
Gluten Free Chocolate Almond Muffins will remind you of an Almond Joy. Every bite is full of happy!
Ingredients
- 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
- 2 large Egg 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
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners.
- 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.
- Prepare the muffin batter. In another medium bowl, combine the eggs, honey, melted coconut oil, and almond extract.
- Stir in the almond flour, baking soda and salt and stir until well combined. Fold in the chocolate chips.
- Fill each of the 12 liners about halfway. Sprinkle the topping over the batter.
- 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.
- Store in an airtight container for up to 3 days.
Nutrition
Calories: 312kcalCarbohydrates: 18gProtein: 7gFat: 22gSaturated Fat: 7gSodium: 166mgFiber: 3gSugar: 12g
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