Recipes
Chocolate Chip Muffins
Download PDF
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 14 – 15 muffins
Ingredients
- 1 cup fine almond flour
- 2 tbsp powdered erythritol, or 1 tbsp sugar or stevia equivalent
- 1/4 cup milk of choice
- 1 large egg (or vegan options listed earlier in the post, or 1 flax egg)
- 1/2 tbsp baking powder
- 1/4 tsp salt
- Mini chocolate chips (or sugar-free chocolate chips), or crushed walnuts, or pinch cinnamon, etc.
Instructions
- Preheat oven to 350°F.
- Grease a mini muffin tin very well.
- Combine all dry ingredients (stirring well), then stir in wet ingredients.
- Scoop into muffin cups, filling about 2/3 of the way up.
- Bake for 10 minutes on the center rack (or 15 minutes for regular-sized muffins).
- Remove from the oven and let cool for an additional 10 minutes, during which time they will continue to firm up.
- Carefully go around the sides of each muffin with a knife and pop them out.
- Add a few mini chocolate chips to the top of each muffin!
