Chocolate Chip Muffins
Sometimes simple is best when it comes to dessert, and that is definitely the case with these fluffy, cakey chocolate chip bakery style muffins. I can’t get enough of them! You can’t even tell they are grain and dairy-free. They are super easy to whip up, made all in one bowl in about 10 minutes. Using only two kinds of grain-free flours (almond and tapioca flour) make these extra light and fluffy, with a super neutral flavor. I used maple sugar to lighten them up, but feel free to use coconut sugar instead.
I help them puff up more on the top by starting with a higher bake temperature, then reducing the temperature mid-way. These are fairly large and loaded with chocolate chunks, but you can make them smaller and they will still be amazing.
Chocolate Chip Muffins
Ingredients
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup coconut flour
- 2 large eggs plus one yolk
- 2/3 cup full fat coconut milk
- 1/4 cup refined coconut oil, melted
- 2/3 cup maple or coconut sugar
- 2/3 cup chocolate chips or chunks, to taste
- 1.5 tsp baking powder
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 350º, and line a muffin tin or oil a non-stick muffin tin generously.
- Whisk dry ingredients in a large bowl with a fork. Add coconut oil. Make a well in the center and stir in coconut milk, eggs, vanilla, and sugar.
- Stir in chocolate chips or chunks. Scoop batter into muffin tin, filling almost all the way for full muffins, of ¾ of the way for medium-sized muffins. Sprinkle more chocolate chips or chunks on top if desired.
- Bake at 350º for 7 minutes, then lower the temp to 325º. This will allow the tops of the muffins to puff up and rise. Bake for an additional 15 minutes or so, until the top has set and a toothpick comes out clean.
