Ingredients
Scale
- 5 cups Almond flour
- ½ cup Unsweetened cacao powder (Cacao is the raw, unsweetened and unadulterated version of cocoa powder)
- 2 tsp Baking soda
- 1 tsp Salt
- 1 – 1 ½ cups 100% pure maple syrup, depending on desired sweetness level
- 4 Large eggs
- 2 tbsp Vanilla extract
- 1 cup Vegan, refined sugar-free chocolate chips + a few extra for topping
Instructions
- Preheat oven to 350-degrees and line 18 muffin cups with liners
- Combine dry ingredients (almond flour through salt) in one bowl and whisk. Combine wet (maple syrup through vanilla extract) in another.
- Gradually stir dry ingredients into the wet until combined and no flour lumps are evident. Fold in 1 cup of chocolate chips.
- Fill muffin cups approximately three-fourths of the way up with batter and top with a few extra chocolate chips. Bake for 20 to 25 minutes, until a toothpick in center comes out clean.
- Remove muffins from tin and allow to cool completely on a wire rack before double-bagging and freezing (I leave a few in the fridge in a quart-sized bag for the first week’s breakfasts).
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast
- Diet: Gluten-Free