HAPPY HAPPY NEW YEAR EVERYONE!! I hope that your New Year is off to a new start. Whether you’re new to eating grain or gluten free, or are continuing it this year, WELCOME! To start off 2018, I thought I would make some yummy mini muffins!
The past week has been filled with good food, company, fighting off sicknesses & beach walks. Can’t complain, really.
New Years Eve was kicked off with some jello shots based off a recipe from Eating Innately, extra brut champagne (less added sugar!), salami (crap free), Justin’s peanut butter cups, The Real Coconut sea salt chips, various raw & organic cheese, blueberries, apple, & Eating Evolved coconut butter cups. I wanted my last food of 2017 to be BOMB.com.
Well, without more chitter chatter, here they are!
CHOCOLATE CHIP BOTTOM MINI MUFFINS (makes 16 mini muffins)
1/4 cup sunflower seed butter (salted)
2 tbsp butter (salted, melted)
1/4 cup maple syrup
1/2 tsp vanilla extract
2 tbsp tapioca flour
1 tbsp coconut flour
1/8 tsp baking soda
1/4 cup mini chocolate chips (I used EnjoyLife)
Mix all wet ingredients together until fully combined. Add dry ingredients, then add chocolate chips last. Fill 16 mini muffin parchment cups with batter (almost fully). Bake at 350 degrees for 13-15 minutes, until muffins have risen and ‘bounce back’ a bit. ENJOY!
*warning* the green tint in your muffins is NATURAL and happens when sunflower seed butter is baked! Don’t you worry! (mine turned SUPER GREEN after one day!)
Have a happy rest of the first week of 2018!!