Gluten Free Chocolate Chip Muffins
Ingredients
The batter
-
¾
cup
cashew milk
-
1
cup
almond butter
-
3
tbsp
ghee or coconut oil
-
2
tbsp
honey
-
3
units
eggs
-
¼
cup
tapioca flour
-
¼
cup
coconut flour
-
2
tbsp
Vitol Egg Protein Powder or coconut flour
-
½
tsp
vanilla liquid stevia
-
1
tbsp
vanilla extract
-
1½
tsp
baking soda
-
1
tsp
baking powder
-
¼
tsp
guar gum or xanthan gum
Add-ins
-
½
cup
mini dairy-free chocolate chips
Instructions
- Preheat the oven to 325 degrees.
- In a bowl, combine cashew milk, almond butter, ghee or coconut oil, honey, and eggs.
- Mix in tapioca flour, coconut flour, protein powder (or additional coconut flour), vanilla liquid stevia, vanilla extract, baking soda, baking powder, and guar gum or xanthan gum.
- Blend the mixture with an electric mixer until well combined.
- Fold in the mini chocolate chips.
- Spoon the batter into muffin cups, filling them about ¾ full.
- Bake for approximately 18 minutes.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
12g
Total carbohydrates
16g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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