Ingredients
- 3 eggs
- 3/4 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/3 cup natural peanut butter
- 1 tsp vanilla
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- more mini chips and peanut butter for topping before baking.
Instructions
- Preheat oven to 350F and spray mini muffin tin with nonstick spray
- In a large bowl, whisk eggs and coconut sugar together. Add in coconut oil, peanut butter, and vanilla. Mix until well combined.
- In a separate bowl, mix together almond flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet and stir until combined. Fold in chocolate chips.
- Scoop batter into muffin tins, until about 3/4 full. Add 1/4 tsp peanut butter on top of each muffin batter. Top with more mini chocolate chips.
- Bake for 14-16 minutes or until toothpick inserted comes out clean.
- Let cool 10 minutes before serving.
Category: dessert, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free