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!
Total Time
30min
5.0
2 Ratings
Author: Foodomania
Servings:
4
Ingredients
•
1/3
cup
Almond Butter
•
1/3
cup
Sour Cream
•
1/4
cup
Vegetable Oil
•
1/2
cup
Brown Sugar
•
1
cup
All-Purpose Flour
•
1
tsp
Vanilla Extract
•
1/2
tsp
Baking Powder
•
1/4
tsp
Baking Soda
•
1/3
cup
Chocolate Chips
•
1
pinch
Salt
Cooking Instructions
1.
Preheat oven to 320 degrees F (160 degrees C). Grease and line cupcake molds.
2.
Add
Brown Sugar (1/2 cup)
to
Almond Butter (1/3 cup)
. Mix well for 1-2 minutes to get a creamy mixture.
3.
Add
Vanilla Extract (1 tsp)
and
Sour Cream (1/3 cup)
. Mix to form a smooth batter. Add
Vegetable Oil (1/4 cup)
.
4.
Sift in
All-Purpose Flour (1 cup)
,
Salt (1 pinch)
,
Baking Powder (1/2 tsp)
, and
Baking Soda (1/4 tsp)
. Mix until dry mixture is incorporated into the wet mixture.
5.
Add
Chocolate Chips (1/3 cup)
. Fold them into the batter to evenly distribute.
6.
Fill 3/4 of each cupcake mold with the batter. Also sprinkle some more chocolate chips on the top of the batter.
7.
Bake at for 20 minutes or until the cupcakes are fully cooked through. Let them cool before eating.
Nutrition Per Serving
CALORIES
591
FAT
35.2 g
PROTEIN
9.8 g
CARBS
62.9 g
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