Name: Chocolate Nut Crunch Muffins / Cupcakes
Ingredients: Cake 1 c almonds 2 medium ripe bananas 2 eggs 1 t vanilla 2 t stevia extract 1/4 c unsweetened cocoa powder 1/2 t baking soda 1 t apple cider vinegar Frosting 1 T almond butter 1 dropperful stevia 1/2 c plain greek yogurt 1/2 T cocoa powder 1/8 t xanthan gum; optional

Chocolate Nut Crunch Muffins / Cupcakes

Dietary

Sugar Free

Low Carb

Calories per serving

145

Servings

Ingredients

Cake
1 c almonds
2 medium ripe bananas
2 eggs
1 t vanilla
2 t stevia extract
1/4 c unsweetened cocoa powder
1/2 t baking soda
1 t apple cider vinegar

Frosting
1 T almond butter
1 dropperful stevia
1/2 c plain greek yogurt
1/2 T cocoa powder
1/8 t xanthan gum, optional

Directions

Preheat oven to 400 degrees and line muffin pan with liners
Place almonds in food processor and pulse until very finely chopped
Add bananas and process until combined
Add eggs, vanilla, stevia, cocoa powder, baking soda, vinegar and process until combined, scraping sides with spatula as needed
Pour batter into muffin pan
Bake for 15 minutes or until toothpick inserted in center comes out clean
Whisk all frosting ingredients together
Frost cupcakes once completely cooled

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