Gluten Free Mini Muffins with Vegan Option
Ingredients
- 3/4 cup almond butter
- 1 tbsp coconut oil
- 1/4 cup coconut sugar
- 1 organic range free egg (or flax egg if vegan)
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- handful dark chocolate chips
- handful freeze dried strawberries
- @88acres dark chocolate sunflower seed butter for some extra magic
Preparation
Preheat oven to 350F and spray mini muffin pan with coconut oil.
Stir together almond butter, vanilla extract, egg, and coconut sugar.
Add dry ingredients until fully incorporated.
Fold in chocolate chips and strawberries.
Use a cookie scooper to transfer into mini muffin pan; should make about 10.
Bake for 7 minutes.
