Gluten Free Chocolate Chip Almond Flour Muffins
These almond flour muffins are so incredibly yummy! You won't be able to tell that these chocolate chip almond flour muffins and low carb and gluten free! They taste amazing and are ready to eat in 30 minutes. These almond flour muffins make for a delicious and easy breakfast idea!
Ingredients
- 2 ½ Cups Almond Flour
- ½ Cup Monk Fruit
- ¼ Tsp Salt
- 1 Tsp Baking powder
- 2 Tbsp Vanilla Extract
- 1 Tbsp Olive Oil
- 1 Tbsp Honey
- 2 Eggs
- 1 Cup Skim Milk
- ½ Cup No-Sugar-Added Mini Chocolate Chips
Instructions
- Pre heat your oven to 350℉. Line your muffin with liners or spay with preferred cooking spray
- Combine the almond flour, monk fruit, baking powder, and salt and mix until combined using a whisk or fork. Set aside.
- Add the eggs, vanilla extract, olive oil, honey, and skim milk to the dry ingredients that were set aside. Mix until well combined. Be careful not to over mix.
- Fill muffin liners until about ¾ full. Place the muffins in the preheated oven and bake for 25-28 minutes depending on the size of your muffins. When a toothpick comes out clean, they're ready to be taken out!
- Let muffins cool in the pan for a few minutes and then transfer to a cooling rack to fully cool. Best if served warm but can also be served at room temperature.