Good morning, world!
I woke up this morning craving a muffin. And not just any muffin.
A chocolate chip muffin.
But, alas, I couldn’t have the carb-y, sugary, oh-so-delicious chocolate chip muffin. A, because we didn’t have any, and B, because I’m on a bit of a strict-Paleo detox this week after last weeks meals of fried foods & ice cream.
So, after some Interweb searching & recipe Googling, the
healthy chocolate chip muffin was born.
These mini-muffins are moist, fluffy, and oh-so-satisfying.
The best part is? No flour, sugar, or butter. And if you omit the powdered sugar on top, they’re even better for you! (Although in my opinion, powdered sugar is the fairy dust of baking).
They also have these gorgeous little crinkles on top that look amazing sprinkled with powdered sugar!
The only bad part is that the teaspoon of vinegar in ’em sorta stinks. Unless, of course, you like the smell of vinegar. Then it smells all the better ;).
The main ingredient in these muffins is almond butter. The natural oils and fats in the almond butter account for the lack of other oils like canola or coconut. The eggs & baking soda are what make these little muffins fluffy and golden! 🙂 I’m sure another nut butter would work, too, like cashew butter. I’d love to try it with peanut butter, though!
And it passed the sibling test! Two of my siblings tried and liked the muffins, even though they think anything labeled as “healthy” or, even worse, “paleo”, are inedible. My sister even had a second!
Overall? These little muffins were a total win!
Adapted from this recipe.
What you’ll need…
- 3/4 cup almond butter
- 3 tablespoons honey (or agave)
- 2 eggs
- 1/2 teaspoons vanilla extract
- 1 teaspoon apple cider or white vinegar
- 1/2 teaspoon baking soda
- 1/4 cup chocolate chips
- *optional* 1 teaspoon cinnamon
- *optional* powdered sugar
- Preheat your oven to 350 degrees.
- In a fairly large bowl, whisk together the honey, eggs, vanilla, vinegar, and baking soda.
- Mix in the almond butter, and slowly fold in the chocolate chips.
- Spoon about a tablespoon to a tablespoon and a half of batter into each muffin hole if using a mini muffin tin. If using a regular-sized tin, fill to about 3/4 of the way full. They do puff up!
- For mini-muffins, bake for 10-12 minutes until a toothpick comes out clean and they’re golden brown on top. For regular-sized muffins, 20-25 minutes baking time.
- Let cool for about 5 minutes before serving. Sprinkle powdered sugar on top when cooled if desired.