Dark Chocolate Mini-Muffins

Prep time: 15 minutes

Cook time: 12-15 minutes

Total time: About 30 minutes

Serves: 24 mini-muffins

3/4 cup almond butter

1 cup almond meal/almond flour

3 eggs

1/3 cup raw honey

1/3 cup unsweetend shredded coconut

1/3 cup coconut oil, melted

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon sea salt or kosher salt

1 pinch of cinnamon

1/2 cup dark chocolate chips (substitute with blueberries for blueberry mini-muffins)

Preheat oven to 350 degrees.

Mix all wet ingredients in a large bowl. Then combine remaining ingredients and mix well.

Coat a 24 count mini-muffin pan with non-stick cooking spray (or use paper liners, which I also spray) and divide batter evenly into pan.

Bake for 12-15 minutes until a toothpick is inserted in the middle of a muffin comes out clean.

Let cool for 10 minutes and then invert onto a wire rack to cool completely.

Place in a tightly sealed container and refrigerate.

Recipe adapted from: PaleOMG

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categories / Recipes, Healthy Holiday Goodies