Marsha Merington
Jan 20, 20221 min
Recipe & Photo by Maya over at Wholesome Yum!
2 ½ cups blanched almond flour
½ cup monk fruit sweetener
1 ½ tsp baking powder
¼ tsp sea salt
⅓ cup butter, melted
⅓ cup unsweetened almond milk, room temperature
3 large eggs, room temperature
½ tsp vanilla extract
Preheat the oven to 350°F.
Line a muffin pan with 12 silicone liners or parchment paper muffin liners.
In a large bowl, stir together the almond flour, monk fruit sweetener, baking powder and sea salt.
Mix in the melted butter, almond milk, eggs, and vanilla extract.
Fold in the sugar free dark chocolate chips.
Distribute the batter evenly among the muffin cups. Bake for about 25 minutes, until the top is golden, and an inserted toothpick comes out clean.