Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin pan with 9 silicone liners or grease them lightly.
- In a mixing bowl, whisk together the almond pulp, eggs, yogurt, and vanilla extract until smooth.
- In another bowl, sift together the tapioca starch, coconut flour, coconut sugar, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the chopped dark chocolate chips.
Baking
- Spoon the batter into your muffin liners, filling each about 3/4 full.
- Bake for 25-30 minutes, or until the muffins are golden and a toothpick comes out clean.
Cooling
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for a week. They can also be frozen for up to three months. Consider adding spices for variations or different sweeteners for a personalized touch.
