Description
Paleo, grain- and gluten-free, dairy-free.
Ingredients
Scale
- 1 cup creamy almond butter
- 3 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 2 Tbs melted coconut oil
- 4 drops liquid stevia (optional)
- 2/3 cup cacao powder
- 2 Tbs coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp sea salt
- 1 Tbs shredded coconut, for topping (optional)
Instructions
- Preheat your oven to 350°F, and line a muffin tin with paper liners.
- In a large bowl, combine the almond butter, eggs, maple syrup, vanilla, coconut oil, and optional stevia. Stir together until smooth.
- Mix in the cacao powder, coconut flour, baking soda, cinnamon and sea salt. Stir until all clumps are gone.
- Scoop to batter evenly into the muffin liners. Sprinkle the tops of the muffins with the shredded coconut.
- Bake the muffins for 15 minutes, then remove them from the oven to cool for 5 minutes.
- Enjoy! Store the muffins in an airtight container at room temperature. One of these muffins is the perfect snack for your lunchbox!