Big, bakery-style and blissfully chocolatey, these jumbo muffins are every bit as dreamy as they look. Made with a mix of almond, coconut and arrowroot flours, they bake up soft, moist and perfectly tender with a hint of cinnamon warmth in every bite. Coconut sugar keeps them naturally sweet, while melted coconut oil and vanilla bring that rich, homemade flavor you can’t fake. And of course, the best part: a generous sprinkle of Hu chocolate chips, inside and on top, for melty pockets of chocolatey goodness from edge to center. Enjoy one warm from the oven for an instant mood boost or stash a few in the freezer for a treat anytime a craving strikes.
Jumbo Chocolate Chip Muffins (Gluten-Free)
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Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tsp. baking soda
- 1/4 tsp. Redmond sea salt
- 1 tsp. cinnamon
- 3 large eggs room temperature
- 1/2 cup coconut sugar
- 1/3 cup coconut oil melted
- 1/2 cup unsweetened almond milk
- 2 tsp. pure vanilla extract
- 1 cup Hu chocolate chips
- 2 Tbsp. extra chocolate chips for topping
- 8 large baking cups
Instructions
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Preheat oven to 325 degrees F and place 8 jumbo baking cups on tray.
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In large bowl whisk together almond flour, coconut flour, arrowroot flour, baking soda, sea salt and cinnamon
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In another bowl whisk eggs, coconut sugar, melted coconut oil, almond milk and vanilla until smooth and combined.
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Add wet ingredients to dry mixture. Stir until just combined.
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Add in 1 cup chocolate chips.
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Divide batter evenly among 8 jumbo muffin cups. Sprinkle tops with extra chocolate chips.
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Bake 30 minutes or until a toothpick inserted in the center comes out clean (a little melted chocolate is okay, just no raw batter).
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Store in airtight container at room temperature for 2 days, or freeze up to 2 months.
Notes
Nutrition
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The post Jumbo Chocolate Chip Muffins (Gluten-Free) first appeared on The Upside by Vitacost.com.