Dark Chocolate Mini-Muffins
Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: About 30 minutes
Serves: 24 mini-muffins
3/4 cup almond butter
1 cup almond meal/almond flour
1/3 cup raw honey
1/3 cup unsweetend shredded coconut
1/3 cup coconut oil, melted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon sea salt or kosher salt
1 pinch of cinnamon
1/2 cup dark chocolate chips (substitute with blueberries for blueberry mini-muffins)
Preheat oven to 350 degrees.
Mix all wet ingredients in a large bowl. Then combine remaining ingredients and mix well.
Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan.
Bake for 12-15 minutes until a toothpick is inserted in the middle of a muffin comes out clean.
Let cool for 10 minutes and then invert onto a wire rack to cool completely.
Place in a tightly sealed container and refrigerate.
Recipe adapted from: PaleOMG