Almond Flour Muffins
These chocolate chip muffins are perfectly portioned for a small treat on the go.
Mini Muffin Pan (I used a silicone pan that I sat on a regular cookie sheet for stability)
low carb chocolate chips
(I used lilys)
unsweetened almond milk
apple cider vinegar
Preheat oven to 350 F.
In a large mixing bowl, whisk together the almond flour, chocolate chips, xylitol and baking powder.
Using a spatula, stir in the remaining ingredients until you have a nice soft, well-combined batter.
Spoon into a mini muffin pan and bake for 20 minutes
Cool slightly and turn the muffins out onto a cooling rack to continue cooling completely.
Store in the fridge for up to 5 days or freeze up to 3 months.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
© Tiffany McCauley | PreDiabeticKitchen.com