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RECIPE
10 INGREDIENTS7 STEPS30MIN

Almond Butter Chocolate Chip Cupcakes

5.0
2 Ratings

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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!
30MIN
Total Time

Foodomania

Celebrating life with every bite!
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/3 cup
1/4 cup
Vegetable Oil
1/2 cup
Brown Sugar
1/2 tsp
Baking Powder
1/4 tsp
Baking Soda
1 pinch

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Nutrition Per Serving

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CALORIES
591
FAT
35.2 g
PROTEIN
9.8 g
CARBS
62.9 g

Cooking Instructions

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Step 1
Preheat oven to 320 degrees F (160 degrees C). Grease and line cupcake molds.
Step 2
Add Brown Sugar (1/2 cup) to Almond Butter (1/3 cup). Mix well for 1-2 minutes to get a creamy mixture.
Step 3
Add Vanilla Extract (1 teaspoon) and Sour Cream (1/3 cup). Mix to form a smooth batter. Add Vegetable Oil (4 tablespoon).
Step 4
Sift in All-Purpose Flour (1 cup), Salt (1 pinch), Baking Powder (1/2 teaspoon), and Baking Soda (1/4 teaspoon). Mix until dry mixture is incorporated into the wet mixture.
Step 5
Add Chocolate Chips (1/3 cup). Fold them into the batter to evenly distribute.
Step 6
Fill 3/4 of each cupcake mold with the batter. Also sprinkle some more chocolate chips on the top of the batter.
Step 7
Bake at for 20 minutes or until the cupcakes are fully cooked through. Let them cool before eating.

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Nutrition Per Serving
Calories
591
% Daily Value*
Fat
35.2 g
45%
Saturated Fat
15.9 g
80%
Trans Fat
0.0 g
--
Cholesterol
21.0 mg
7%
Carbohydrates
62.9 g
23%
Fiber
3.8 g
14%
Sugars
34.2 g
--
Protein
9.8 g
20%
Sodium
210.9 mg
9%
Vitamin D
--
--
Calcium
145.2 mg
11%
Iron
2.5 mg
14%
Potassium
232.1 mg
5%
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