Guiltless Paleo Chocolate Chip Almond Butter Muffins
I don't know what it is about summer, but I love to have muffins around the house. It might be that the kids are home more, meaning they're doing lots of snacking, so mama better prepared! Or maybe it's because I know I'm going to be seeing family and friends more often for play dates and vacations, and I always love to have healthy treats that make my people ooh and ahh!
These Guiltless Paleo Chocolate Chip Almond Butter Muffins definitely get both of those jobs done! They're nice and big, so they're filling and also give a great presentation. The combination of the delicious and moist 7 Seed Flour with coconut oil and almond butter, makes it an incredibly soft muffin on the inside. The almond butter isn't overpowering, it's quite subtle, and I bet you could even add more to your batter if you wanted. Just be careful if you do, because too much nut butter will dry it out - so I would add extra coconut oil if you decide to add extra almond butter! :)
Another way you could change these up, would be to use large chocolate chips or chocolate chunks for more of an intense chocolate bite. The mini chocolate chips are also more subtle, so use bigger chocolate pieces if you want more of an explosive chocolate, which would be delicious!
These are wonderful as is! The kids, parents and grandparents all loved them in this family!
5 large cage-free eggs
3/4 cup coconut sugar
1/3 cup unrefined, coconut oil
1/2 cup almond butter (creamy or chunky)
1 tsp vanilla extract
3 cups Guiltless Superseed Flour
1 tbs baking powder
1/8 tsp sea salt
1 cup chocolate chips (Enjoy Life is our favorite)
12 dollops of almond butter
1. Preheat oven to 350 degrees. Spray regular 12 inch muffin pan with non-stick cooking spray or line with paper liners. Set aside.
2. In a mixing bowl combine eggs, coconut sugar, coconut oil, almond butter and vanilla. Beat until well mixed.
3. Add in flour, baking powder, and salt. Beat for another few minutes until thick and fully combined. Stir in chocolate chips.
4. Using an ice cream scooper, fill muffin tins about 3/4 way full.
5. For the topping: put a dollop of almond butter on each muffin batter. Swirl with knife (don't swirl all the way down into the muffin, just gently swirl around the top). Sprinkle on chocolate chips.
7. Bake for about 18 minutes. (Knife or toothpick inserted into the middle of a muffin should come out clean)
8. Remove and cool on a wire rack for about 10 minutes.