GLUTEN FREE
SUGAR FREE
Chocolate Chip Muffins
These muffins are a great little on-the-go snack for when you need a sweet little bite to kill those sugar cravings. If you love chocolate chip cookies, you’ll love these muffins!
| PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES | COOLING TIME: 30 MINUTES |
MAKES: 6
SERVING SIZE: 1
1 tsp butter (for greasing)
1 cup (3.2oz/100g) almond flour
1⁄4 cup (1.2oz/40g) granular erythritol
1 tsp baking powder
2 tbsp butter, melted
2 tbsp unsweetened almond milk
1 tsp vanilla extract
2 large eggs
1⁄4 cup (1.8oz/50g) unsweetened chocolate chips
1. Preheat the oven to 355°F (180°C), and coat a small muffin pan with 1 teaspoon butter.
2. In a large bowl, combine the almond flour, erythritol, and baking powder. Mix well to combine.
3. Add the melted butter, almond milk, vanilla extract, and eggs. Whisk until well combined, then fold the chocolate chips into the batter.
4. Spoon the mixture into 6 small muffin cups and transfer to the oven. Bake for 20 minutes or until the tops turn golden brown. Let cool for a minimum of 30 minutes before serving. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 weeks.
Tip You can substitute unsweetened baking chocolate for the chocolate chips. Chop the chocolate into small pieces and insert them into the batter in the cups prior to placing the muffins in the oven.
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