I want to share something with you that the kids have deemed to be quite delicious. I have to admit, by looks alone, I didn’t think that this one was going to be a winner. Then they ate some, and begged me to make more. As usual, I thought they were messing around so I wouldn’t feel to bad about making a bad mix, but turns out, 2 batches later, they were being sincere.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Diabetic Friendly, Paleo, Vegan
1 2/3 cup Superfine Almond Flour
3/4 cup Organic Tiger Nut Flour
3/4 cup Organic Maple Sugar
1/2 cup Chocolate Chips or Cacao Nibs
1/4 cup Organic Unsweetened Almond Milk
2 tsp Organic Vanilla Extract
2 tsp Raw Unfiltered Apple Cider Vinegar
1/2 tsp Baking Soda
1/2 tsp Sea Salt
Related post: Corn Free Chocolate Chip Cookies Recipe
These muffins come together quickly and easily. Start by combining your milk and ACV in a measuring cup. Next, add all of your dry ingredients (except the chocolate) into a mixing bowl and combine. We used a stand mixer with the wire attachment. Add in your liquid and pulse several times. Allow the ACV and baking soda to react for a minute, then mix completely. Finally, fold in your chocolate. Transfer your batter to a muffin tray, we use the If You Care brand liners. For mini muffins, bake at 325 for 15 – 18 minutes. Be sure to check for doneness before taking out of the oven.