These muffins are full of protein, fiber, grain free, refined sugar free and contain your daily dose of chocolate! What’s not to love? Make a batch on Sunday and you have breakfast/snacks for the week. Easy peasy.
WHAT DO I NEED?
- 3/4 cup almond flour
- 3/4 coconut flour
- 1/4 cup chia seeds
- 1/2 cup mini semi sweet chocolate chips (optional)
- 1 tsp sea salt
- 1 tsp baking soda
- 10 large eggs
- 3/4 cup melted coconut oil melted and slightly cooled
- 1/2 cup coconut nectar or maple syrup or agave
- 1.5 tsp vanilla extract
- 1.5 tsp almond extract
- 1/4 cup slivered almonds
WHAT DO I DO?
Preheat the oven to 325F. Grease a muffin pan or line with paper liners.
In a large bowl combine the first 6 ingredients; mix well. In a separate bowl whisk the eggs. Add the slightly cooled coconut oil, coconut nectar, vanilla and almond extract; whisk to blend.
Add wet ingredients to dry ingredients and stir until combined.
Spoon batter equally into muffin cups. Sprinkle with slivered almonds. Bake for 20 minutes until golden brown. Let cool 10 minutes before removing from pan (If you can wait that long!). Keep muffins in an air tight container or can be frozen and thawed.
Recipe adapted from Joyous Health “Eat and Live Well Without Dieting” by Joy McCarthy