3 Cups Almond flour (300g)*
4 Tbsp Coconut flour, firmly packed (32g)
1 Tbsp Baking powder
1 tsp Baking soda
1 tsp Salt
3/4 Cup Monkfruit
6 Tbsp Ghee, melted
6 Tbsp Full-fat canned coconut milk
3 Large eggs, at room temperature (important)
1 Tbsp Vanilla extract
1/2 Cup + 1 Tbsp Stevia-sweetened chocolate chips
1/4 Cup Hammons Black Walnuts, diced
*As with all gluten-free baking, please weigh your flour to ensure accurate results
Pre-heat your oven to 350 degrees and generously spray a muffin pan with cooking spray
In a large bowl, mix together the almond flour, coconut flour, baking powder, baking soda, and salt.
In a large bowl, using an electric hand mixer, beat the monkfruit, ghee, coconut milk, eggs, and vanilla until well combined.
Add the flour mixture and stir until well combined. Stir in the chocolate chips and Black Walnuts. Your mixture will be very thick, almost like cookie dough. Let stand for 5 minutes so that coconut flour can begin to absorb the moisture.
Fll your muffin tin about 2/3 of the way (You can use an ice cream scoop so that the muffins turn out nice and domed) and bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes.
Let cool COMPLETELY in the pan. Then, use a knife around the sides of each muffin to loosen them, and remove them from the pan.