It has been a crappy week in the Hughes household. What cures a bad week, besides a great workout or winning the lottery? Baked goods of course. So here are my favorite gluten-free, dairy-free Chocolate Chip Muffins. And they are so very delish.
Plus I had to introduce ya’ll to a new favorite of mine: Artisana Organic. I used their cashew butter in the Chocolate Chia Pudding recipe and this recipe calls for their coconut butter. Their products are delicious, quality, and all organic. I was particularly drawn to their nut butters- which are made with hand picked nuts and mixed in small batches to insure the best tasting products. After trying my first coconut butter recipe, however, I must say I can’t wait to try more. Why has no one raved about how great coconut butter is? These muffins came out moist with a little coconut kick that make them just right.
Gluten Free Almond Flour Banana Muffin Mix
2 Egg Whites
1 TBSP Coconut Butter
1/4 cup Carob Chips
1 TBSP Flax Seeds
Preheat the oven to 350 and grease the muffin pan with a tiny bit of the coconut butter.
Whip the egg whites, coconut butter and flax seeds together. Slowly add the mix to the mixer while still stirring.
Pour batter into the muffin pan, filling each cup halfway.
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