Chocolate Almond Delight Muffins
Equipment
- blender
- Measuring spoons
- Measuring cups
- Cupcake pan
- Nonstick spray
Ingredients
- 3/4 cup raw oats
- 1/4 cup almond meal/flour
- 2 egg whites
- 2 tbsp almond butter
- 1/4 cup unsweetened almond milk
- 1/4 cup baking stevia
- 1 tsp baking powder
- 1/3 cup unsweetened shredded coconut
- 1/4 cup sugar-free chocolate chips
- 1 tbsp sliced almonds
Instructions
- Preheat the oven to 350⁰ F (175⁰ C).
- In a blender, grind the oats into a flour consistency.
- Add almond meal/flour, egg whites, almond butter, almond milk, baking stevia, and baking powder to the blender.
- Blend until smooth.
- Stir in the shredded coconut and chocolate chips until evenly distributed.
- Spray a cupcake pan with nonstick spray and pour the batter into 4 cupcake molds.
- Sprinkle the tops with sliced almonds.
- Bake for 15 minutes.
- Remove from the oven and let cool for 5-7 minutes before enjoying.
Notes & Wine Advice
Wine Advice
Pair these muffins with a light, sparkling wine like Prosecco or a dessert wine like Moscato d’Asti.Nutrition values
Calories: 286 kcal | Carbohydrates: 25 g | Protein: 9 g | Fat: 20 g | Sugar: 5 g