Jumbo Chocolate Chip Muffins Share Print Prep 10 min Cook 25 min Total 35 min Scale Recipe: 1x 2x 3x 4x Ingredients avacado oil cooking spray 3 cups blanched almond flour ¾ cups tapioca flour 2 ½ teaspoons baking powder ¾ teaspoons baking soda ½ teaspoons sea salt 1 ½ teaspoons cinnamon 3 larges eggs, room temperature ⅔ cups almond milk ⅜ cups refined coconut oil or ghee, melted ¾ cups maple sugar or coconut sugar 2 teaspoons pure vanilla extract 2 teaspoons lemon juice 1 ¼ cups chocolate chips Instructions Preheat your oven to 425° F and spray a jumbo 6-cup muffin pan* with avocado oil spray or coconut oil spray. In a large bowl, combine the almond flour, tapioca flour, baking powder, baking soda, salt and cinnamon, In a separate large bowl, whisk together the eggs, milk, melted coconut oil or ghee, maple or coconut sugar, vanilla and lemon juice. Stir the dry ingredients into the wet until well combined. Fold in 1 cup of the chocolate chips saving the remaining 1/4 cup to sprinkle over the top. Fill the muffins cups with batter about 3/4 of the way up to make 6 jumbo muffins. Sprinkle the remaining chocolate chips over the tops. Bake in the preheated oven or 5 minutes, then reduce the heat to 350° F and continue to bake for another 17-20 minutes or until set in the center. A toothpick inserted in the center of one should come out clean or with a few crumbs. Place the pan on a wire rack and let the muffins cool in the pan for 5-10 minutes. Carefully remove the muffins from the pan and continue to cool on wire racks until fully cooled. Store leftover muffins loosely covered at room temperature for up to 2 days. You can refrigerate or freeze the muffins to keep them for longer. Frozen muffins should be thawed and gently reheated before serving.
