Almond Butter Chocolate Chip Cupcakes

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:

Ingredients

•

1/3 cup

Almond Butter

•

1/3 cup

Sour Cream

•

4 Tbsp

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

Preheat oven to 320 degrees F (160 degrees C). Grease and line cupcake molds.

Add Brown Sugar (1/2 cup) to Almond Butter (1/3 cup) . Mix well for 1-2 minutes to get a creamy mixture.

Add Vanilla Extract (1 tsp) and Sour Cream (1/3 cup) . Mix to form a smooth batter. Add Vegetable Oil (4 Tbsp) .

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.

Add 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

CALORIES

591

FAT

35.2 g

PROTEIN

9.8 g

CARBS

62.9 g