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LOW-CARB ALMOND FLOUR CHOCOLATE CHIP MUFFINS
Moist and tender these chocolate-y muffins are packed with nutrition without compromising on the flavor.
Servings Prep Time
24Mini Muffins 5Minutes
Cook Time
18Minutes
Servings Prep Time
24Mini Muffins 5Minutes
Cook Time
18Minutes
Ingredients
Instructions
  1. Preheat the oven to 350°.
  2. Line the muffin pan with 24 parchment paper liners.
  3. In a bowl, stir together almond flour, salt, baking soda.
  4. Mix in oil, vanilla extract, sweetner, eggs. Carefully fold in the chocolate chips.
  5. Distribute the batter evenly amongst the muffins cups.
  6. Bake until the tops turn golden and a toothpick inserted comes out clean.
  7. Enjoy fresh or store in an air-tight container.
Recipe Notes

NOTES:

  1.  Using almond meal instead of Blanched Almond Flour will not end up in soft muffins.
  2. Bring the almond flour to room temperature before using and always store it in the refrigerator or it can go rancid.
  3. You can use any type of oil. My favorite is the Chosen Foods Oil Blend. Try sticking to one with a neutral flavor or else you will end up with heavy muffins.
  4. You can use any sweetener of your choice. I have made these muffins with coconut sugar as well as maple syrup and they always turn out good. If using agave syrup or maple syrup add 1/4 cup to the recipe. If using Coconut Sugar, add 1/2 cup oil and a splash of milk to keep it moist.
  5. If you end up with dry muffins, then either you have overcooked them or added less oil.