1 cup creamy almond butter
2/3 cup sweetener
2 tablespoons cocoa powder
2 tablespoons peanut butter
2 large eggs
1 tablespoon melted salted butter
2 tablespoons water
1 teaspoon baking soda
Preheat oven to 180°C. Place a muffin pan on top of a rimmed baking sheet. In a large mixing bowl, combine the almond butter, sweetener, cocoa powder, peanut butter, eggs, butter, water, vanilla extract and baking soda. Using a mixer, mix until all ingredients are well combined. It should be a fairly thick dough.
photo credit: peaceloveandlowcarb.com
Fold in the chocolate chips. Divide the mixture evenly among 18 wells of the mini muffin pan – or 12 regular sized muffins. Bake for 11 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the muffins to cool before eating.