These almond butter muffins are gluten-free with a coconut garnish, studs of chocolate chips, and nutty taste. They are excellent to send with your children for school lunches or to enjoy as a healthier version of an indulgent snack.
Preheat oven to 375° F and line a muffin tin with parchment or silicone cups.
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda, salt. In a separate bowl beat eggs, maple syrup, almond butter, coconut oil, coconut milk, and vanilla extract until combined.
Add dry to wet mixture and stir until evenly incorporated. Stir in chocolate chips.
Fill batter into prepared pan. Sprinkle each muffin with shredded coconut and top with a few extra chocolate chips.
Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.
Nutrition
Nutrition Facts
Almond Butter Muffins
Serving Size
1 muffin
Amount per Serving
Calories
237
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
45
%
Trans Fat
1
g
Cholesterol
55
mg
18
%
Sodium
136
mg
6
%
Potassium
218
mg
6
%
Carbohydrates
18
g
6
%
Fiber
3
g
12
%
Sugar
9
g
10
%
Protein
6
g
12
%
Vitamin A
80
IU
2
%
Vitamin C
1
mg
1
%
Calcium
93
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almond Butter Muffins
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