Gluten Free Mini Muffins
Just being totally honest over here these muffins could be WAY sweeter. I made them with only a little sugar thinking the chocolate chips + blueberries would make up for it. Turns out it didn’t! lol Next time I make these I’ll be adding 3/4 cup coconut sugar to definitely sweeten these babies up. The way the recipe is right now is (in my book) really healthy for a “muffin.” But it’s more like bread than a traditional overly sweet muffin. Either way you bake ‘em, enjoy ‘em!!!
Ingredients (this makes about 24 mini muffins):
2 cups almond flour
2 tbsp palm sugar (or brown sugar)
1/4 cup walnuts
1/4 cup blueberries
1 tsp xanthan gum
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
3 eggs
1/2 cup dark chocolate chips
1/4 cup ripple pea protein milk (or almond milk)
I also added in unsweetened shredded coconut but totally optional!
Steps:
Preheat oven to 350.
Mix almond flour + baking soda + xanthan gum + eggs (I use a kitchen aid mixer, but if you’re not mix everything realllllllly well).
Add sugar + vanilla + milk. Mix well.
Sprinkle in cinnamon + blueberries + walnuts + chocolate chips.
Use a spoon to scoop the batter into the muffin pan baking sheet. (I always put in muffin cup liners for a clean bake.)
Bake for 12 minutes (depends how well-done you want them).
Let cool & enjoy within 5-7 days.
