Name: Sweet Laurel's Double Chocolate Chip Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 5 cups Almond flour; ½ cup Unsweetened cacao powder (Cacao is the raw, unsweetened and unadulterated version of cocoa powder); 2 tsp Baking soda; 1 tsp Salt; 1 – 1 ½ cups 100% pure maple syrup, depending on desired sweetness level; 4 Large eggs; 2 tbsp Vanilla extract; 1 cup Vegan, refined sugar-free chocolate chips + a few extra for topping

Description

Original Recipe by Laurel Gallucci in her cookbook, Sweet Laurel.

This version has been slightly modified by Claudine.

Ingredients

Scale

5 cups Almond flour
½ cup Unsweetened cacao powder (Cacao is the raw, unsweetened and unadulterated version of cocoa powder)
2 tsp Baking soda
1 tsp Salt
1 – 1 ½ cups 100% pure maple syrup, depending on desired sweetness level
4 Large eggs
2 tbsp Vanilla extract
1 cup Vegan, refined sugar-free chocolate chips + a few extra for topping

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Instructions

Preheat oven to 350-degrees and line 18 muffin cups with liners
Combine dry ingredients (almond flour through salt) in one bowl and whisk. Combine wet (maple syrup through vanilla extract) in another.
Gradually stir dry ingredients into the wet until combined and no flour lumps are evident. Fold in 1 cup of chocolate chips.
Fill muffin cups approximately three-fourths of the way up with batter and top with a few extra chocolate chips. Bake for 20 to 25 minutes, until a toothpick in center comes out clean.
Remove muffins from tin and allow to cool completely on a wire rack before double-bagging and freezing (I leave a few in the fridge in a quart-sized bag for the first week’s breakfasts).