Servings: 24 mini muffinsPrep Time: 5minutes minsCook Time: 20minutes minsTotal Time: 25minutes mins
Ingredients
2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup milk of choice
1/4 cup maple syrup (or honey)
1/4 cup avocado oil*
1 tsp vanilla extract
1/3 cup mini chocolate chips
1/4 cup shredded coconut (optional)
Instructions
Preheat your oven to 280° F. Spray your mini muffin tray with coconut oil.
In a large bowl, whisk together your almond flour, baking soda and salt.
In a medium bowl, lightly beat your eggs first. Then whisk in the milk, syrup, oil and vanilla. Pour that mixture into the dry mixture and stir until combined. Fold in the chocolate chips (and coconut shreds if using). Transfer batter into your muffin tray and top with more chips if desired. Place tray into oven and then bump up the temperature to 325° F. Bake for 18-22 minutes or until toothpick comes out clean. Allow to cool in muffin tray at least 15 minutes and then remove to cooling rack
Notes
The avocado oil can be subbed with melted and cooled coconut oil, butter or sunflower oil.
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