Almond Chocolate Chip Muffin
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Good to go
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Timeless Classics
Add a touch of sweetness to your classic almond muffin by mixing in semi-sweet chocolate chips.
- Level:
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Medium
- Makes:
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24 pieces
Muffin
Ingredients: Muffin
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240 galmond flour
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12 gbaking powder
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270 gNPN-AL2
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276 galmond milk
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315 geggs
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9 gsalt
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270 gerythritol
Preparation: Muffin
- Mix the almond butter and almond milk together. Set aside.
- Sift the dry ingredients together.
- Combine the almond mixture into the dry ingredients until combined.
- Add in the eggs, one at a time, without overmixing.
- Fold in chocolate chips and let batter sit overnight.
- Scoop into moulds and top with the crumbles.
- Bake at 175°C (350°F) for about 15-20 minutes.
Crumble
Ingredients: Crumble
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200 gbutter
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200 galmond flour
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8 gsalt
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48 gCoconut flour
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140 gSliced almonds
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160 gMonkfruit sugar
Preparation: Crumble
- Combine almond flour, monkfruit sugar, coconut flour and salt.
- Melt the butter and add into the dry ingredients.
- Fold in the sliced almonds.
- Sprinkle on top of the scooped muffin batter before baking.
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