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Flourless Double Chocolate PeanutButter Muffins

Servings: 12 regular muffins

Ingredients

  • 2 large beaten eggs room temp
  • 2 cups PB or Almond Butter creamy smooth-room temp works best
  • 1/2 cup pure maple syrup
  • 1.5 cups pure pumpkin puree
  • 6 Tbsp unsweetened cacao powder
  • 2 tsp baking soda
  • 2 tsp vanilla extract
  • 1/2 to 3/4 cups cacao or dark chocolate chips. (I love Lily’s brand sweetened with stevia available: CleanFoodCrush.com/lilys)

Instructions

  • Spray muffin tray or line with parchment liners.
  • Combine all ingredients, just until smooth; adding chocolate chips last.
  • Fill muffin tins 3/4 full. I use a large ice cream scoop, so they are each even portions.
  • Bake in preheated oven for 25-35 minutes until toothpick comes out clean.
  • They are VERY moist if they are NOT over-baked.