A flourless chocolate chip muffin that's gluten-free, sugar-free, dairy-free, and oil-free, but so soft and fluffy that you'd never be able to tell!
Preheat oven to 320 degrees F (160 degrees C). Grease and line cupcake molds.
Brown Sugar (1/2 cup)
Almond Butter (1/3 cup)
. Mix well for 1-2 minutes to get a creamy mixture.
Vanilla Extract (1 tsp)
Sour Cream (1/3 cup)
. Mix to form a smooth batter. Add
Vegetable Oil (1/4 cup)
All-Purpose Flour (1 cup)
Salt (1 pinch)
Baking Powder (1/2 tsp)
Baking Soda (1/4 tsp)
. Mix until dry mixture is incorporated into the wet mixture.
Chocolate Chips (1/3 cup)
. Fold them into the batter to evenly distribute.
Fill 3/4 of each cupcake mold with the batter. Also sprinkle some more chocolate chips on the top of the batter.
Bake at for 20 minutes or until the cupcakes are fully cooked through. Let them cool before eating.
Nutrition Per Serving
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