I’ll admit it, I’ve been on a complete baking tear these days. Usually when this happens, about 50% of the recipes I make turn out to be worthy of adding to me repertoire. This time, I have yet to find a miss, everything has been absolutely delicious. These muffins are no exception – and I know they are great because Neil was disappointed when we ran out!
Grain and Lactose Free Carob Chip Muffins
Inspired by: Living Healthy With ChocolateIngredients
3/4 cup almond butter
1/4 cup peanut butter (you can use 100% almond butter instead)
3 tablespoons honey
½ teaspoons vanilla extract
1 teaspoon apple cinder vinegar
½ teaspoon baking soda
¼ cup unsweetened carob chips (or chocolate chips)
Preheat the oven to 350°F.
Mix the honey, eggs, vanilla, apple cinder vinegar and baking soda in a bowl.
Add the almond butter and peanut butter and mix well. Fold in the carob chips.
Spoon batter into nine paper lined muffin cups or a silicon muffin tin and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Allow time to cool before serving.
Serve and enjoy!
Another easy as can be, healthier recipe!
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