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Gluten Free Mini Muffins

Gluten Free Mini Muffins

Just being totally honest over here these muffins could be WAY sweeter. I made them with only a little sugar thinking the chocolate chips + blueberries would make up for it. Turns out it didn’t! lol Next time I make these I’ll be adding 3/4 cup coconut sugar to definitely sweeten these babies up. The way the recipe is right now is (in my book) really healthy for a “muffin.” But it’s more like bread than a traditional overly sweet muffin. Either way you bake ‘em, enjoy ‘em!!!

Ingredients (this makes about 24 mini muffins):

  • 2 cups almond flour

  • 2 tbsp palm sugar (or brown sugar)

  • 1/4 cup walnuts

  • 1/4 cup blueberries

  • 1 tsp xanthan gum

  • 1 tsp baking soda

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 3 eggs

  • 1/2 cup dark chocolate chips

  • 1/4 cup ripple pea protein milk (or almond milk)

  • I also added in unsweetened shredded coconut but totally optional!

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Steps:

  1. Preheat oven to 350.

  2. Mix almond flour + baking soda + xanthan gum + eggs (I use a kitchen aid mixer, but if you’re not mix everything realllllllly well).

  3. Add sugar + vanilla + milk. Mix well.

  4. Sprinkle in cinnamon + blueberries + walnuts + chocolate chips.

  5. Use a spoon to scoop the batter into the muffin pan baking sheet. (I always put in muffin cup liners for a clean bake.)

  6. Bake for 12 minutes (depends how well-done you want them).

  7. Let cool & enjoy within 5-7 days.

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