Mini Chocolate Chip Muffins

Mini Chocolate Chip Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24


  • 1 cup Almond Flour
  • 1 tsp Baking Powder
  • ½ cup Xylitol
  • ¼ tsp Salt
  • 10 tbsp Coconut Cream
  • 2 tbsp Unsalted Butter
  • 2 tbsp Tap Water
  • 2 tsp Vanilla Extract
  • 4 oz Raw organic cocoa nibs


  • Heat oven to 350°F. Grease two 12-compartment mini muffin pans.
  • In a bowl, combine almond flour, baking powder, xylitol, and salt.
  • In another bowl, whisk coconut cream, butter, water and vanilla to combine.
  • Add the coconut cream mixture to the almond flour mixture. Stir until well combined. Fold in cocoa nibs.
  • Divide batter (it will be somewhat thick) in pan compartments, using about 1 rounded tablespoon per muffin. Bake 15-20 minutes, or until lightly browned on top and toothpick inserted in center comes out clean.
  • Cool muffins in pans for 2 minutes, then turn out onto wire racks to cool completely.
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