3 eggs, room temperature
½ teaspoon vanilla extract
1 cup (260 g) almond butter
1 cup (112 g) almond flour
½ cup (96 g) coconut palm sugar
1/3 cup (72 g) coconut oil, melted
½ teaspoon baking soda
¼ teaspoon salt
½ cup (88 g) darkish chocolate chips
1. Preheat the oven to 350°F (180°C, or fuel mark 4). Line a 12-cup muffin pan
with silicone or paper muffin liners, or grease the cups.
2. In a small bowl, beat the eggs after which add the vanilla. In a medium bowl,
combine collectively the almond butter, almond flour, coconut palm sugar, coconut
oil, baking soda, and salt. Add the egg combination and stir till properly mixed.
Fold within the chocolate chips.
3. Pour the batter into the ready muffin cups till about two-thirds full.
Bake for 20 minutes, or till a toothpick inserted in the midst of a muffin
comes out clear. Cool barely earlier than eradicating muffins from pan.