Ingredients

The following ingredients have 4 Servings
  • 3/4 cup brown sugar* (I like a mix of light and dark)
  • 2 large eggs
  • 1/2 cup melted butter or refined coconut oil
  • 1/2 cup non-dairy milk (I like almond)
  • 1/2 cup greek yogurt (I use dairy free)
  • 4 tbsp apple sauce
  • 2 tsp vanilla extract
  • 2 cups gluten free all purpose flour (spoon and leveled)
  • 1 cup blanched almond flour (spoon and leveled)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with 12 liners and set aside.
  • In a large mixing bowl, whisk together all wet ingredients until smooth. If you're using coconut oil over butter, it really helps to use all room temperature ingredients so they don't cause the coconut oil to harden.
  • Add in all dry ingredients aside from the chocolate and whisk until smooth. The batter will be fairly thick.
  • Fold in the chocolate chips.
  • Scoop the batter into the lined muffin tray and fill to the top. Filling to the top helps ensure those big round muffin tops!
  • Top each with a few additional chocolate chips.
  • Bake for 18-22 minutes or until a toothpick comes out clean.
  • Remove from the oven and let cool for 10 minutes, then remove from the tray and transfer to a wire rack to finish cooling. Enjoy!