Almond Chocolate Chip Muffin

Almond Chocolate Chip Muffin

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  • Timeless Classics
Add a touch of sweetness to your classic almond muffin by mixing in semi-sweet chocolate chips.
Level:
Medium
Makes:
24 pieces

Muffin

Ingredients

  • 240 g
    almond flour
  • 12 g
    baking powder
  • 270 g
    NPN-AL2
  • 276 g
    almond milk
  • 315 g
    eggs
  • 9 g
    salt
  • 270 g
    erythritol
  • 150 g
    CHD-DR-6000301

Preparation

  1. Mix the almond butter and almond milk together. Set aside.
  2. Sift the dry ingredients together.
  3. Combine the almond mixture into the dry ingredients until combined.
  4. Add in the eggs, one at a time, without overmixing.
  5. Fold in chocolate chips and let batter sit overnight.
  6. Scoop into moulds and top with the crumbles.
  7. Bake at 175°C (350°F) for about 15-20 minutes.

Crumble

Ingredients

  • 200 g
    butter
  • 200 g
    almond flour
  • 8 g
    salt
  • 48 g
    Coconut flour
  • 140 g
    Sliced almonds
  • 160 g
    Monkfruit sugar

Preparation

  1. Combine almond flour, monkfruit sugar, coconut flour and salt.
  2. Melt the butter and add into the dry ingredients.
  3. Fold in the sliced almonds.
  4. Sprinkle on top of the scooped muffin batter before baking.

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