Chocolate Chip Mini Muffins
"So we saw our mini muffin pan and thought maybe we can use it for a new and delicious recipe. Coincidentally, at that time, we also had some chocolate chips and almond flour at home. Hence, we came up with this sweet yet guilt-free dessert. These Chocolate Chip Mini Muffins are very easy to make. And they are best paired with cereals or pancakes. But don’t confuse them with chocolate chip cupcakes. They are completely different from one another. These muffins are not so sweet as they rely on the chocolate chips for sweetness. If you love mornings, make these muffins for a quick warm breakfast or serve them anytime you want."
NotesYummy! But don’t eat these muffins straight from the oven. They might hurt you. However, we promise that they taste so good! You won’t regret making it. Did you enjoy this recipe? If you did, you will definitely love our Sweet Coconut Muffins, too!
Serves12 mini muffins
Preparation Time15 min
Cooking Time8 min
Ingredients
- 1 teaspoon baking soda
- 1 teaspoon mini chocolate chips
- 1 teaspoon vanilla extract
- 3 cup almond flour
- 1 pc. free-range organic egg
- 2 tablespoon Coco Treasure Organics Extra Virgin Coconut Oil melted
- 2 tablespoon Coco Treasure Organic Coconut Nectar Syrup
- A pinch of salt
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Preheat the oven to 350 degrees Fahrenheit.
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Generously grease a mini muffin pan.
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In a mixing bowl, combine the salt, baking soda, as well as the almond flour.
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Slowly add the coconut nectar syrup, coconut oil, egg, and vanilla extra. Mix. Slowly fold in the mini chocolate chips.
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Scoop a tablespoon of the mixture and fill every muffin tin.
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There should be enough to make 12 mini muffins.