These paleo healthy breakfast muffins are made with a blend of almond flour and coconut flour and they’re easily made low carb – just sub the coconut sugar for a sugar-free sweetener of choice.
6 heaping tbsp almond flour
½ tsp baking soda
⅔ cup almond milk
3 tbsp coconut sugar
3 heaping tbsp coconut flour
1 tsp vanilla
2 tbsp chocolate chunks
1 tbsp coconut oil
1 tbsp almond butter
Preheat the oven to 180C/350F.
Mix the ingredients in a bowl until well combined (start with wet ingredients first.
Fill the muffin liners until ⅔ with the mixture (was about 4 tbsp for me)
Melt the chocolate, almond butter and coconut oil in the microwave, stir until melted and combined.
Pour a tbsp of the melted chocolate mixture on each muffin.
Bake for 15-20 minutes or until a toothpick comes out clean after inserting into the vanilla part of the muffin.
Let the muffins cool off and enjoy!