Chocolate Chip Cookie Muffins

Chocolate Chip Cookie Muffins

This muffin recipe creates moist, tasty muffins that taste very much like chocolate chip cookies. The main ingredient is almond meal, which gives them a great flavor and keeps them low in carbohydrates.

To make almond meal, use your food processor or a coffee grinder that is dedicated to grinding foods to process unsalted almonds. Sliced almonds grind easier than whole ones. Process them in pulses until it reaches a powdery consistency; if you don’t pulse them you will make almond butter. You can also purchase almond meal at your local health food market, such as Whole Foods.

For a sugar-free version substitute more raw chocolate nibs for the mini chocolate chips, but make sure to add a little more sweetener to overcome the slightly bitter flavor from the unsweetened nibs.

These are also kid-tested and make a great after-school snack with a glass of milk!

Ingredients

¾ c almond meal
¼ c whole wheat flour
1 c whey protein powder, vanilla
¾ c Splenda granulated (or your choice of granulated sweetener)
1 t baking soda
1 T baking powder
1 whole egg
½ c liquid egg whites
1 t vanilla
½ c unsweetened applesauce
½ c raw chocolate nibs
¼ c mini chocolate chips

Directions

Preheat the oven to 350 degrees. Place 10 cupcake liners into cupcake tray and lightly coat each liner with non-stick cooking spray.

Mix almond meal, flour, protein powder, sweetener, baking soda, and baking powder in a large bowl. Add the egg, egg whites, vanilla, and applesauce. Use a hand-blender to smooth out any lumps.

Mix in the chocolate nibs and chocolate chips with a spoon.

Pour evenly into 10 cupcake liners. Bake for 20 minutes or until toothpick inserted into middle comes out dry.

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