These guys are mild and sweet. 🙂
Best of all, coconut butter behaves itself as the weather grows warmer!
1 cup superfine or blanched almond flour
1/4 tsp salt
1 tsp baking powder
1/2 cup coconut butter, melted
1 large egg, beaten
1/3 cup maple syrup
1/2 tsp almond extract
1 Tbsp cocoa powder
1/2 Tbsp (1.5 tsp) instant espresso powder
1/4 cup mini chocolate chips
Preheat oven to 375 degrees, and line 5-6 standard muffin cups.
Whisk together the almond flour, baking powder, cocoa, espresso powder, and salt. In a larger bowl, blend the coconut butter, egg, syrup, and almond extract until relatively smooth.
Combine the wet and dry ingredients, then stir in the chocolate chips.
Divide among muffins cups, and bake for 20-25 minutes, or until just done in the middle.