Must Make Muffies
Updated: Dec 18, 2018
These are by far my favorite things I have baked so far this year. I have heard of using almond flour instead of regular or whole wheat flour but I had never tried it until a couple weeks ago. I made some chocolate chip cookies with it. I LOVED the texture and consistency. I am a big fan of chewy and gooey when it comes to my desserts and that is exactly what the almond flour does. I have eaten 3 of these today... WOOPS and I don't feel the slightest bit guilty because guess what? All real ingredients, all real food :) They are such a good mix between a muffin and a brownie, perfection!
Check out the recipe below!
Preheat the oven to 350 degrees
- 2 cups almond flour ( it is cheaper to get it in the bulk section at your local grocer, they do have it in bulk at whole foods)
- 1/4 cup coconut sugar
-1/4 tsp Pink Himalayan salt
-1/2 tsp baking soda
-2 scoops Orgain Chocolate protein powder
-1 cup semi sweet chocolate chips
-1/2 cup maple syrup
-1 tsp vanilla extract
-1/3 cup coconut oil melted
Put all the dry ingredients in a bowl and whisk together. Put all of the wet ingredients in a separate bowl and whisk those together. Then add the wet ingredients to the dry. Grease muffin tin and divide the batter into 12. Bake for 20 minutes. If the tops start to get too brown, cover with tin foil. When they come out LET THEM STAND. Almond flour creates such a different consistency than regular flour . Therefore, they can fall apart easily when taken out and also may seem not done. They are done after those 20 minutes though, trust me :) Once they sit for awhile, I take them out and let them cool more. Then store on counter for up to 3 days or refrigerate for up to 7 days.
ENJOY, they are so stinkin' good!
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!!