Description
These Maple Almond Butter Muffins are made with no gluten or grain but with all the flavor!!
Ingredients
DRY:
3/4 cup almond flour
1/4 cup coconut flour
1/4 cup flax seed
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup mini dairy-free chocolate chips
WET:
1/4 cup unsweetened vanilla cashew milk
1/4 cup maple syrup
2 eggs
3/4 cup Siggi’s Vanilla Yogurt
3/4 cup almond butter (can use any nut butter you like)
Instructions
1.) Preheat oven to 350° and line a 12-count muffin pan with cupcake liners and set aside.
2.) In a large bowl, add the dry ingredients, whisk to incorporate and toss in the chocolate chips.
3.) In a medium bowl add all the wet ingredients and stir to incorporate.
4.) Fold in the wet ingredients into the dry ingredients and
5.) Fill each muffin liner with the batter evenly. Sprinkle with chocolate chips on top (optional) and bake for 17-19 minutes or until a toothpick is inserted and comes out clean. Allow muffins to cool in the pan for about 10 minutes then move them to a drying rack to finish cooling. Enjoy!
