Chocolate Chip Muffins

Processed with VSCO with a6 preset

Truth be told, when making these I had every intention of making Chocolate Chip Zucchini Bread. When it came down to creating the recipe, I didn’t have enough zucchini and I didn’t have my bread pan. Therefore, these Chocolate Chip Muffins were invented. Of course they are gluten & dairy free (although anyone can enjoy them!)

To be honest, I am pretty happy that things turned out the way that they did because these muffins are SO good.

Seriously.

Try them for yourself and let me know what you think!

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup + 2 tbsp Vanilla Almond Milk
  • 3 Tbsp Pure Maple Syrup
  • 3 Tbsp coconut oil (melted)
  • 2 Tbsp Raw Almond Butter
  • 1 egg
  • 1/2 tsp vanilla extract
  • A dash of salt
  • As many chocolate chips as you want (I used Enjoy Life Chocolate Chips – they are gluten/dairy free!)

(Makes about 6 muffins) 

Directions:

  • Preheat oven to 325º F
  • Grease a muffin pan with coconut oil (or my fav – Trader Joe’s coconut oil spray)
  • In a large bowl, mix together all of the wet ingredients. Set aside.
  • In a separate bowl, mix together all of the dry ingredients.
  • Slowly add the dry ingredients to the wet ingredients until well combined.
  • Pour into muffin tins about 3/4 of the way full
  • Bake for about 30 minutes or so (depending on your oven).
  • Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s