Almond Butter Chocolate Chip Muffin
Have you ever visited a certain wholesale warehouse on baking day? The smell fills the parking lot. Before you even enter the building you know, just know, you are going to have to deny some requests for fresh baked muffins – the giant kind. I’m horrible at denying my husband and children certain food requests, but in a case like commercial made baked goods it is fairly easy knowing full well one of our family won’t be able to enjoy said goodness. So, to appease my guilt I needed to come up with a new and delicious recipe. Starting with a basic muffin recipe you can make egg-free, dairy-free magic. Enjoy!
½ cup fat/butter (softened)
¾ cup sugar
1 tsp vanilla
1 tsp cinnamon
½ tsp salt
3 tsp baking powder
1 tsp apple cider vinegar
¼ cup almond butter
2 cups flour
¾ cup almond milk
1 cup chocolate chips
½ cup melted chocolate (optional)
Preheat oven to 375.
Whip together butter, sugar, vanilla, and cinnamon until smooth and fluffy. Add salt, baking powder, almond butter, and apple cider vinegar. Stir in flour until incorporated. Stir in almond milk. Fold in chocolate chips.
Spoon batter into greased or lined muffin pan. Bake for 20-25 mins (until tops bounce back to the touch)
Let cool for 5 minutes on rack. Drizzle with melted chocolate. Makes 12 regular-sized muffins.
Via my friend Sam’s blog, Imagine the Chaos