2 cups (240 g) finely-ground blanched almond flour
1 cup (128 g) tapioca starch/flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons (105 g) pure maple syrup
1/4 cup (60 g) smooth applesauce, at room temperature
4 tablespoons (56 g) virgin coconut oil, melted and cooled
3 eggs (150 g, weighed out of shell) at room temperature, beaten
3 ounces miniature dairy-free chocolate chips
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
In a large bowl, place the almond flour, tapioca starch/flour, baking soda and salt, and whisk to combine. Create a well in the center of the dry ingredients and add the maple syrup, applesauce, coconut oil, and eggs, and mix until well-combined. The batter will be thick but smooth. Add the miniature chocolate chips, and mix until evenly distributed throughout the batter.
Divide the batter evenly among the prepared wells of the muffin tin, and shake back and forth until the batter is evenly distributed in each cup. Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean (about 17 minutes). Do not overbake, and be sure that your oven temperature is accurate or the muffins will burn as almond flour has that tendency. Allow to cool very briefly before transferring the muffins to a wire rack to cool completely. Serve immediately or store covered at room temperature for 2 days or wrap tightly and freeze for longer storage.
Originally published on the blog in 2013. All photos and video new. Recipe updated to replace some of the fat, reduce the sugar and replace the coconut flour.