Healthier Chocolate Chip Muffins | Easy Gluten-free & Lactose-free Muffin Recipe
Description
Learn how to make Healthier Chocolate Chip Muffins!🤩 🧁 This Easy Gluten-Free & Lactose-Free Muffin Recipe is made with simple, everyday ingredients, perfect for a guilt-free treat. 🍫 If you’re not coeliac or lactose intolerant, feel free to swap in regular flour and dairy products. No one will believe these muffins are a healthier alternative—they’re just that good! 😍
Ingredients
Dry Ingredients:
Instructions
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Instructions
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Preheat & Prepare: Preheat your oven to 180°C (350°F). Line a muffin tin with 12 muffin liners and set aside.
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Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, coconut sugar, maple syrup, melted coconut oil, yogurt, and vanilla extract until smooth and well combined.
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Combine Dry Ingredients: In a separate bowl, sift together the gluten-free flour mix, almond flour, and baking soda. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
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Add Chocolate Chips: Gently fold in the dark chocolate chips, reserving some for topping if desired.
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Fill Muffin Tins: Using a 1/4 cup measuring cup or spoon, evenly distribute the batter into the prepared muffin liners. Top each muffin with the reserved chocolate chips.
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Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them around the 15-minute mark, as all ovens vary.
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Cool & Serve: Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Yogurt Options: You can use natural or Greek lactose-free yogurt. Greek yogurt will result in a denser muffin. Sweetness: Adjust the sweetness by using more or less maple syrup. Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. These muffins also freeze well for up to 3 months. -
