Best ever Walnut Chocolate Chip Muffins. Deliciously moist, fluffy, jam packed with nutritional healthy proteins, low in carbs and a quick & easy recipe to whip up to enjoy for breakfast or snack anytime.
I know you’re busy, so what more could you ask for!
This recipe is also keto/paleo friendly, gluten and dairy free. No fuss.
Our daughter lives away from home in Sydney, Australia and after she heard about my low carb almond flour muffins she asked if I could make a similar muffin without using almond flour which she happens to be allergic to.
So who could refuse such a request from their daughter. So violà, I tried making Walnut Chocolate Chip Muffins substituting the almond flour with walnut flour. Low and behold they are fantastic.
I tried a few different versions; I made them with just walnut flour, walnut and coconut flour – all great but this last recipe using 2 cups walnut flour and ½ cup tapioca flour have made them super moist. You’d never guess they weren’t made with regular flour!
I added dark chocolate chips to this recipe but I’ve also made them with fresh blueberries or raspberries. All with good results, even mixing half chocolate chips, half berries.
First of all I ground the walnut halves to make my own walnut flour as I do with almond flour, it doesn’t take long at all. I do this for 2 reasons: the first to ensure freshness and secondly it’s a lot more economical rather than buying readymade. However if you’re really short on time then by all means use store bought walnut flour.
I used only ½ cup of fructose for sweetener and dairy free butter since I am dairy intolerant.
A SMALL NOTE ON GRINDING NUTS:
Each nut has its own texture and consistency as well as it’s moment when the nut flour will start to turn into butter. Walnuts are softer in texture than almonds so they’ll grind quickly, turn into butter faster so take care when grinding.
TIPS:
Don’t over-mix. If you want fluffy muffins, and don’t we all, don’t over-mix the batter. I usually combine and mix all the ingredients by hand using a wooden spoon.
Allow to cool. Allow your muffins to cool to at least room temperature before tasting, they need time to stand. They’re still gooey inside when eaten straight out of the oven.
Storing. The muffins can be stored in an airtight container for up to 5-6 days. I usually line the container with a piece of absorbent paper towel to absorb the moisture. They can be kept in the refrigerator for up to a week or frozen for up to two months.
FLAVOURINGS:
You can add your favourite flavourings. I used chocolate chips here but you can add in dried fruit, fresh/frozen blueberries or raspberries. I also tried adding cooked mashed cinnamon apple which were a hit in our house.
Here are some other delicious muffin recipes:
- Blueberry Paleo Muffins
- Chocolate Chip Muffins
- Vegan Blueberry Muffins
- Mini Carrot & Almond Bundt Cakes
Best ever Walnut Chocolate Chip Muffins. Deliciously moist, fluffy, jam packed with nutritional healthy proteins, low in carbs and a quick & easy recipe to whip up to enjoy for breakfast or snack anytime. Grease a 12 cup muffin pan or line the cups with paper baking cups Preheat the oven to moderate (180°C/350°F) Place the dairy free butter, vanilla bean extract and sugar in a bowl and mix well Mix in the walnut flour, tapioca flour, pinch of salt and baking powder Add the eggs and coconut milk, mixing well after each addition Fold in the chocolate chips Distribute the batter into the muffin cups and bake for about 30 minutes or until an inserted cake tester comes out clean. All ovens are different so baking times can differ slightly.WALNUT CHOCOLATE CHIP MUFFINS
Ingredients
Instructions
