Grain Free Bittersweet Chocolate Muffins

More wholesomeness! Fewer carbs!  MORE CHOCOLATE! 🙂

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1 3/4 cup blanched almond flour
1 cup unsweetened cocoa
1/2 tsp salt
1 tsp baking powder
6 Tbsp butter, melted
3 large eggs, beaten
3/4 cup maple syrup
1/2 tsp vanilla
1/2 cup mini chocolate chips

Preheat oven to 350 degrees, and line ~12 standard muffin cups.

Mix together the almond flour, cocoa, salt, and baking powder. In a separate bowl, blend the melted butter, eggs, syrup, and vanilla.

Combine the the wet and dry ingredients until well-incorporated, then whisk in the mini chocolate chips.

Divide among muffin cups, and bake for ~20 minutes, or until relatively firm and a toothpick comes out clean (excluding melted chips, of course). Cool completely before consumption; they’re a bit fragile.

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