Chocolate Chip Mini Muffins
¼ teaspoon baking soda
½ teaspoon mini chocolate chips
½ teaspoon vanilla extract
¾ cup almond flour
1 pc. free-range organic egg
2 tablespoons Coco Treasure Organics Extra Virgin Coconut Oil melted
2 tablespoons Coco Treasure Organic Coconut Nectar Syrup
A pinch of salt
Preheat the oven to 350 degrees Fahrenheit.
Generously grease a mini muffin pan.
In a mixing bowl, combine the salt, baking soda, as well as the almond flour.
Slowly add the coconut nectar syrup, coconut oil, egg, and vanilla extra. Mix. Slowly fold in the mini chocolate chips.
Scoop a tablespoon of the mixture and fill every muffin tin.
There should be enough to make 12 mini muffins.
Bake for about 8 to 9 minutes. Do not overbake.
Allow to cool on a rack.
If you want, you can top the muffins with ice cream or more coconut nectar syrup.