Peanut Butter Chocolate Chip Muffins!

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These were a little dense and filling, as is everything I make with peanut butter! But they were tasty. I actually found that these were even better the second day. The flavours really came together.

Makes 12 Muffins

Per muffin: 184 calories / 16F / 7P / 2NC

Ingredients

• 1 1/2 cup almond flour

• 1/2 cup peanut flour (I used Tru-Nut)

• 1/2 cup granulated monkfruit/erythritol sweetener

• 2 tsp baking powder

• 1/4 tsp salt

• 1/4 cup avocado oil

• 1/4 cup unsweetened almond milk

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• 1/4 cup natural peanut butter

• 2 eggs

• 1 tsp vanilla extract

• 1/4 – 1/2 cup sugar free chocolate chips (I use Lily’s, and I used a little more than 1/4 cup)

1. Preheat oven to 325F and line your muffin tin with paper liners.

2. In a bowl, combine all your dry ingredients (almond flour, peanut flour, sweetener, baking powder and salt). Mix well with a whisk.

3. Add your wet ingredients (avocado oil, almond milk, peanut butter, eggs and vanilla extract) and whisk until well incorporated. This should have a typical cake batter consistency. Add your chocolate chips.

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1. Distribute your batter evenly in the muffin tin. Bake at 325F for 30 minutes. Let cool completely before eating so you get the full peanut butter flavour!