Healthy Gluten Free Double Chocolate Chip Muffins
A flourless, gluten-free, brownie-like muffin that uses PB2 Almond Flour.
Servings: 8 muffins
- 1 banana
- 1 egg
- 8 tbsp PB2 Almond Powder mix with 6 tablespoons of water to reconstitute
- 1 tbsp coconut oil
- 1/3 cup cocoa powder
- 1/2 tbsp stevia
- 1 tsp vanilla extract
- 1/4 cup chocolate chips *can use chunks regular/sugar-free
- 1 tsp chopped nuts your choice
Preheat oven to 350 degrees f.
Spray 5 spots on a 6-count cupcake tin
In a blender, add banana, egg, reconstituted PB2 Almond Flour, coconut oil, cocoa powder, stevia, salt, and extract.
Blend until creamy- about 20 seconds.
Scrape batter from blender and add to cupcake tins.
Batter will fill 5 spots halfway.
Sprinkle chocolate chips on top of each muffin spot.
Bake for 12-15 mins or until a toothpick inserted in the center of the muffins comes out clean.
Allow muffins to cool before removing them with a rubber spatula.
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 113mg | Potassium: 240mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1.4% | Vitamin C: 2.5% | Calcium: 13.9% | Iron: 6.4%