Healthy (and Moist) Chocolate Chip Muffins

Healthy (and Moist) Chocolate Chip Muffins
Makes 8 servings | Calories per serving 145 | Protein 5g | Fat 8g | Carbohydrates 15g | Sugar 11g | Sodium 85g

3 Large Eggs
1/4 c. Roasted Almond Butter
1/4 c. Unsweetened Almond Milk
1 Tbsp. Vanilla Extract
1/4 c. Granulated Sugar
1/4 c. Coconut Flour
1 tsp. Aluminum-Free Baking Powder
Pinch of Salt
1/4 c. miniature chocolate chips

1. Preheat oven to 350 degrees F.
2. Line muffin tin with cupcake wrappers. Spray each with nonstick cooking spray.
3. In a blender, add all ingredients, in order, except chocolate chips.
4. Blend on highest setting until smooth, about 45 seconds.
5. Stir in chocolate chips.
6. Place 1/8 cup batter in each cupcake wrapper.
7. Bake 23 minutes.
8. Cool on wire rack before serving.


When I tried this recipe, which I found online, I was surprised by how easy it was to make and how moist the muffins are. Even DH eats them, and he is one to turn up his nose at such alternative recipes. I hope you enjoy as much as I do!