Moreish Paleo Mini Choc Chip Muffins

Makes 12 mini muffins

If I was to describe these muffins in three words I would say bites of joy! They are lovely and light, almost like a sponge without all of the fuss of whipping the eggs! This is a very customisable recipe, so I encourage you to add whatever flavours you wish! You can always swap the maple syrup for honey too.

You can easily double the recipe to make 24 mini muffins, which is highly recommended as you will eat them in no time! If you want, you can create an easy frosting or buttercream and pipe this one to the muffins. As they are extremely light and fluffy they make for perfect little cupcakes!

Ingredients

2 eggs at room temperature

1 C almond flour

3 tsp tapioca flour 

3 Tbsp maple syrup

1/2 tsp vanilla extract

1 tsp baking powder 

Handful of mini dark chocolate chips 

Method

Preheat the oven to 180C and grease (or line) a mini cupcake pan, 12 cases. In a medium-sized bowl, whisk the eggs first. Add in the rest of the ingredients and mix till smooth. Let sit for a minute so the flour can absorb. Spoon into the greased mini cupcake pan until almost full (I made 12) bake for 12 minutes until golden. Let cool before removing. Store airtight, or in the freezer.