Chocolate Chip Muffins

Prep Time: 5 minutes | Bake Time: 25 minutes | Makes 10 muffins


1/4 cup wellmade restorative balance

1 tbsp cocoa powder (optional for more chocolate flavor)

2 1/2 cup almond flour

1 tsp baking soda

1/2 tsp sea salt

1/4 tsp cinnamon

1 tsp vanilla

2 eggs

3/4 cup maple syrup

1/2 cup chocolate Chips (I use Enjoy Life Mini’s which are dairy free)


preheat oven to 350 degrees. Grease 10 cups of a muffin tin or line with cupcake wrappers.

In a mixing bowl combine all the dry ingredients, adding the eggs and maple syrup and chocolate chips last. Fill each muffin cup 3/4 full. Bake for 20-25 minutes or until muffins are firm to the touch. Remove from the oven and cool completely on a wire rack.

for the chocolate drizzle:

Melt 1/4 cup mini chocolate chips in the microwave for 60-90 seconds, stirring every 30 seconds. Spoon melted chocolate into a small plastic baggie and cut the corner off (like the tiniest cut) and drizzle the chocolate over the cooled muffins.

Store muffins in a sealed container for up to 5 days.

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