About
These muffins are rich, moist and delicious! Make them and freeze them to keep breakfast on hand or an afternoon pick me up.
Ingredients
- 3 cup almond flour
- ½ cup the ultimate icing sugar replacement by swerve
- ⅓ cup 100% cocoa special dark by hershey's
- 1 ½ teaspoon baking powder
- ¼ teaspoon coarse kosher salt by morton
- ⅓ cup coconut oil
- 3 large raw egg
- ½ teaspoon vanilla extract
- ½ cup almond milk
Instructions
- Preheat an oven to 350 F. Line a muffin pan with 12 muffin liners. In a large mixing bowl, stir together the almond flour, sweetener, dark cocoa powder, baking powder, and salt.
- Add in the coconut oil and mix until small pieces of fat are throughout dry ingredients.
- Add the eggs, vanilla extract and almond milk. Mix to combine well.
- Fold in the chocolate chips.
- Evenly divide and drop dough into the 12 muffin liners. Bake for 22-25 minutes until cooked through. Allow muffins to cool for a few minutes, then remove them from the tin to a cooling rack.
Nutrition Facts
- Servings: 13
- Calories: 225.6kcal/944.0kJ (per serving)
- Fat: 20.1g (per serving)
- Carbs: 12.2g (per serving)
- Protein: 7.3g (per serving)
