Whisk the honey, eggs, vanilla, apple cider vinegar and baking soda in a bowl.
Mix in the almond butter, then fold in the chocolate chips.
Spoon batter into six paper lined muffin cups and bake at 350 F for 15 minutes or until golden brown. They should look a bit undercooked on the inside if you poke a hole. They will continue to cook when removed from oven.
Allow to cool and store in airtight container.
Note: Do NOT overcook. They will become very dry. These muffins will continue to cook a bit once they are removed from the oven. They are deliciously moist and soft when a bit under baked 🙂 ⠀
Ingredients
Directions
Whisk the honey, eggs, vanilla, apple cider vinegar and baking soda in a bowl.
Mix in the almond butter, then fold in the chocolate chips.
Spoon batter into six paper lined muffin cups and bake at 350 F for 15 minutes or until golden brown. They should look a bit undercooked on the inside if you poke a hole. They will continue to cook when removed from oven.
Allow to cool and store in airtight container.
Note: Do NOT overcook. They will become very dry. These muffins will continue to cook a bit once they are removed from the oven. They are deliciously moist and soft when a bit under baked 🙂 ⠀
