Almond Flour Muffins (Gluten Free) 🧁

Name: Almond Flour Muffins (Gluten Free) 🧁
Yield: 12 muffins
Cuisine: American
Ingredients: 1 cup almond flour (100 g); 1 cup rice flour (120 g); 1/3 cup light brown sugar (80 g); 2 medium eggs; 1 teaspoon vanilla baking powder (about half a packet); 1/2 teaspoon salt; 1/3 cup sunflower oil (80 ml); 1/2 cup nonfat Greek yogurt (125 g); 3/4 cup fresh blueberries (125 g); 1/3 cup chocolate chips (50 g)

Liuba @LiuCookpad

Soft, light, and fragrant—perfect for a snack or breakfast. Have fun filling them with whatever you like.

Liuba @LiuCookpad

Soft, light, and fragrant—perfect for a snack or breakfast. Have fun filling them with whatever you like.

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Ingredients

12 muffins

1 cupalmond flour (100 g)
1 cuprice flour (120 g)
1/3 cuplight brown sugar (80 g)
2medium eggs
1 teaspoonvanilla baking powder (about half a packet)
1/2 teaspoonsalt
1/3 cupsunflower oil (80 ml)
1/2 cupnonfat Greek yogurt (125 g)
3/4 cupfresh blueberries (125 g)
1/3 cupchocolate chips (50 g)

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Steps

1

In a bowl, mix together all the dry ingredients: almond flour, rice flour, sugar, baking powder, and salt. In another bowl, beat the eggs and add the oil and yogurt.
2

Combine the wet ingredients with the dry ingredients and mix until smooth. Divide the batter in half; fold blueberries into one half and chocolate chips into the other.
3

Spoon the batter evenly into muffin liners and bake at 350°F (180°C) for 20–25 minutes or until golden brown. Let cool before serving.