Almond flour orange chocolate chip muffins! The most amazing gluten free muffin, with a dairy free option, that I truly can’t get enough of!

Happy Thursday friends!! We almost made it to the weekend! I’m getting ready to head out of town this weekend for a wedding, and its just been a busy week in general. But that just means lots of good recipes coming that I’m super excited to share!

I couldn’t wait to get this recipe up (and you guys couldn’t wait either judging by your Instagram messages when I shared them on my story lol). This muffin recipe is inspired by my lemon yogurt cake, an oldie but (very) goodie.

I have been itching to make a goof muffin recipe, and thee turned out exactly how I wanted them! They’re light, fluffy, packed with chocolate chips, and the subtle orange zest flavor is seriously so. good. Trust me! Orange zest + chocolate chips is actually one of my favorite baked good flavor combos, and it’s so underrated! The orange zest is subtle, but adds a really delicious extra flavor. So good 🙂

Another bonus is that these are only lightly sweetened with honey (just 1/3 cup in the whole batter). A wonderful refined sugar free and gluten free option for dessert to have on hand for the week, or to bring with you to a gathering!

I hope you love these as much as I do! Be sure to let me know what you think by leaving a star rating and comment below 🙂 It mean so much!

Enjoy! xo

Gluten Free Orange Chocolate Chip Yogurt Muffins

★★★★★ 5 from 1 reviews

• Author: Mia Zarlengo
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Yield: 12 muffins 1x
• Category: Snacks, Dessert

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Description

Perfectly fluffy orange chocolate chip muffins!

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups almond flour
• 2 tbsp ground flax seed
• 1 tsp baking soda
• pinch of sea salt
• 1/2 cup chocolate chips, plus more for topping

Wet Ingredients:

• 3 tbsp butter or coconut oil, melted
• 1 (5.3 oz) single serve vanilla or plain yogurt container, regular or dairy free 
• 3 eggs
• 1/3 cup honey
• Juice of 1 large navel orange
• 1 tbsp orange zest
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F and line a cupcake tin with 12 liners.
2. In a large bowl, stir together all of the dry ingredients besides the chocolate chips.
3. In a separate bowl, whisk together all of the wet ingredients until smooth. Pour the dry ingredients into the wet ingredients and stir until well combined, then fold in the chocolate chips.
4. Scoop the batter into the cupcake liners, filling them about 3/4 or so to the top.
5. Sprinkle some chocolate chips on the top of each muffin, then gently tap the pan to even out the batter. Bake for 23-34 minutes, until tops are golden and a toothpick comes out clean.
6. Allow to full cool before serving. Store in an airtight container on the counter for up to 4 days. 

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