Chocolate Chip Mini Muffins
These mini muffins are simple but oh-so-delectable. Soft, fluffy, with a sweet flavor and moist crumb. It's hard to believe they're gluten-free and clean eat too!
Servings: 12
Calories: 227kcal
Ingredients
- 2 cups blanched almond flour
- 1/4 tsp Himalayan salt
- 1 tsp baking soda
- 1/4 cup coconut oil
- 1/4 cup honey
- 3 large eggs (room temp)
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and grease a mini muffin tin with coconut oil and set aside.
- In a large mixing bowl, whisk the wet ingredients (eggs, honey, coconut oil and vanilla extract) until a thick homogeneous consistency is achieved.
- In a separate bowl, combine the almond flour, salt, and baking soda together until well blended.
- Add the dry ingredients to the wet ingredients and mix well until a light and fluffy batter forms. Fold in the chocolate chips.
- Spoon the batter evenly into the muffin tin and bake for 12-15 minutes in the preheated oven until the edges around the muffin top is golden brown and a toothpick inserted into the middle comes out clean.
- Remove from the oven and allow the tray to cool for 5 minutes before attempting to extract any of the muffins from the tin.
- Store any leftovers in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.
Nutrition
Calories: 227kcal | Carbohydrates: 14g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 181mg | Potassium: 70mg | Fiber: 2g | Sugar: 9g | Vitamin A: 75IU | Calcium: 70mg | Iron: 1.1mg