Almond Butter Chocolate Chip Muffins Recipe
by Analiese Trimber
- Whisk or fork
- Muffin tin
- Baking cups
- 2 Eggs
- ¾ cup Almond flour
- ¼ cup Coconut flour
- ½ tsp Baking soda
- ¼ cup Almond butter
- 6 tsp Avocado oil
- ¼ cup + 1 tbsp Monkfruit sweetener
- ⅓ cup Keto-friendly chocolate chips
- ¼ cup + 2 tbsp Plant-based milk
- 1 tsp Vanilla
- 1 tsp Cinnamon
- ¼ tsp Salt
- 1In a medium bowl, whisk together eggs, milk, vanilla, almond butter, and avocado oil.·Preheat oven to 350°F and grease a muffin tin or line with baking cups.
- 2Add cinnamon, almond flour, baking soda, monkfruit sweetener, salt, and coconut flour. Mix until fully incorporated.
- 3Stir in chocolate chips.
- 4Fill muffin tins ¾ of the way full.
- 5Bake for about 15 minutes, or until a toothpick comes out with just a few crumbs. Let cool and serve.
Bakery-Style Keto Chocolate Chip Muffins
There’s something quintessential about a coffee shop breakfast. What first comes to my mind is a warm and fluffy muffin accompanied by a hearty cup of coffee – sweet and robust flavors that aren’t too strong, but strong enough to snap you out of your morning haze. For so many years I dreamt about being able to participate in such a ritual, but a lot of the best coffee shops aren’t necessarily the best place to find a good gluten-free or keto pastry.
If your local coffee shop does offer these types of treats, never move! But if your go-to spot is making you feel like you have to choose between a superior cup of coffee or a baked good you can eat, try these almond butter chocolate chip muffins on for size. You might realize you don’t even need to leave the house for your ideal breakfast!
These almond butter chocolate chip muffins are ridiculously simple to make and the perfect boost as a snack or accompaniment to one of the breakfasts in our keto meal service. They’re made with quality ingredients like almond butter, eggs, and the perfect amount of cinnamon. Monkfruit sweetener is used to give them a hint of sweetness and a golden-brown top, which also makes them keto, at only 3g net carbs per muffin. Monkfruit sweetener can be found in the baking aisle and is considered a sugar alcohol. My favorite brand to use is Lakanto, which is actually a blend of monkfruit and erythritol.
If you aren’t keto, you could totally replace the monkfruit sweetener with coconut sugar and these muffins would still taste great. But for keto baked goods, these muffins are so good, you might not even know the difference. Fluffy and light, just like the ones from the coffee shop! You can store these muffins in a Tupperware at room temperature. Sometimes I like to freeze them and just warm up a muffin in the microwave for 30 seconds when I’m ready to enjoy!