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.
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.