Indulge in the delightful combination of peanut butter and chocolate chips with these Paleo-friendly cupcakes. Made with wholesome ingredients, they are perfect for a guilt-free treat!
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy almond butter
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free dark chocolate chips
Instructions:
Preheat your oven to 350F 175C
In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt
Add almond butter, honey, eggs, and vanilla extract to the dry ingredients
Mix until well combined
Fold in the chocolate chips
Line a muffin tin with paper liners and fill each about 3/4 full with the batter
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean
Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Serve and enjoy!
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