Flourless Double Chocolate Chip Muffins
Yields: 9 muffins
Ingredients
- ½ cup almond butter*
- 1 ripe medium/large banana
- 1 egg
- ¼ cup honey
- ¼ cup unsweetened cocoa powder
- 2 Tbsp. ground flaxseed
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ cup chocolate chips, plus more for sprinkling on top
Instructions
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips to a blender and blend on high until batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
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