Chocolate Chip Muffins

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2/3 cup allulose
• 3 eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 3/4 cup dairy-free chocolate chips

Method

1. 1

   Preheat oven to 375°F and line a muffin tin with liners.

2. 2

   Whisk almond flour, coconut flour, baking powder, and salt together.

3. 3

   Whisk eggs, allulose, almond milk, avocado oil, and vanilla together.

4. 4

   Pour the wet ingredients into the dry and fold together with a spatula only until the last streak of flour disappears — even in gluten-free batters, overmixing develops excess starch structure that's what makes muffins tough and rubbery instead of tender; a few small lumps left in the batter are completely fine.

5. 5

   Fold in chocolate chips, divide batter among muffin cups filling each about 2/3 full, and bake 19-21 minutes until a toothpick comes out clean.