(Paleo) Chocolate Chip Mini Muffins

(Paleo) Chocolate Chip Mini Muffins

Ingredients

Makes 12 mini muffins

¾ cup almond flour (I used Bob’s Red Mill)

¼ teaspoon baking soda

Pinch fine grain salt

1 egg (or 1 flax egg to make it vegan)

2 tablespoons coconut oil (or butter), melted

2 tablespoons maple syrup (or mild-tasting honey)

¼ teaspoon vanilla extract

2 tablespoons chocolate chips (preferably mini chocolate chips)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Generously grease a mini muffin pan with melted coconut oil (alternatively you can line it with mini muffin cups.) Set aside.

In a bowl combine almond flour, baking soda, and salt. Add egg, coconut oil, maple syrup, and vanilla. Stir until just combined (do not overmix).

Fold in chocolate chips.

Scoop 1 scant tablespoon of mixture and fill muffin tins ¾ full. You should have just enough dough to make 12 mini muffins (but you might need to scrape the bowl clean.)

Bake in the oven for 8 minutes, or until a toothpick inserted in the middle comes out clean. Do not over bake.

Let cool in pan on a wire rack for 5 minutes, then transfer muffins to rack and let cool completely.

Store in an airtight container.