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CHOC CHIP CUPCAKES
V â—‹ GF â—‹ PALEO
INGREDIENTS -
1 CUP OF ALMOND FLOUR
1 TEASPOON OF BAKING POWDER
PINCH OF SALT
1/2 TEASPOON OF CINNAMON
5 TABLESPOONS OF COCONUT SUGAR
1/2 CUP OF ALMOND MILK
3 TABLESPOONS OF NUT BUTTER- I USED PEANUT BUTTER
1 TEASPOON OF VANILLA EXTRACT
1 FLAX EGG
1/2 CUP OF NON DAIRY CHOCOLATE CHIPS
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method-
-PRE-HEAT OVEN TO 350 DEGREES. GREASE A 6 CUP MUFFIN TIN.
-STIR TOGETHER THE FLOUR, BAKING POWDER, SALT, AND CINNAMON AND SUGAR.
-STIR IN THE MILK, NUT BUTTER, VANILLA EXTRACT, EGG SUBSTITUTE. STIR UNTIL WELL COMBINED.
-GENTLY STIR IN THE CHOCOLATE CHIPS.
-EVENLY SPOON THE MIXTURE INTO THE 6 MUFFIN CUPS.
-TOP WITH A FEW MORE CHOCOLATE CHIPS IF DESIRED.
- BAKE IN OVEN FOR 20-25 MINUTES OR UNTIL GOLDEN BROWN.
8. LET COOL SLIGHTLY AND ENJOY!!
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