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Gluten Free Fluffy Chocolate Chip Bakery Muffins
When I bit into these, I couldn’t believe how yummy it was! No almond flour taste detected at all! Just 100% yum
Ingredients:
3/4 cup coconut sugar
1 T honey
1/2 cup white rice flour (I use this one) or potato starch
2 cups almond flour
1/2 tsp Himalayan salt
2 tsp baking powder
1 tsp freshly squeezed lemon juice
1 tsp pure vanilla extract
2 eggs
1/2 cup filtered water
1/2 cup avocado oil
3/4 bag Enjoy life chocolate chips (linked here) or blueberries!
Directions:
Preheat your oven to 350°F, line a non toxic muffin tin with paper liners (the non toxic muffin pan I use)
In the bowl of a stand mixer, mix the eggs and sugar on high until fluffy. Add the vanilla and oil and mix again on high speed until fluffy. Add oil, salt, baking powder and lemon juice.
Add the flours.
Now add the water in slowly until the mixture is a runny smooth consistency. Now it’s time for the chocolate chips!
Pour the mixture into the prepared muffin tins.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Remove from the oven and allow it to cool completely in the pan on a wire rack. Store on the counter or in the fridge. It tastes yummy when it’s cold too!
Enjoy!
Until next time,
Libby
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