Double Chocolate Blender Muffins

These are so quick and easy to make in the blender! I’ve also included two options for sweeteners: honey for a more natural sweetener and monk fruit for a lower carb option.

3 pasture-raised eggs
1/2 cup almond milk (can also use coconut, rice, flax… milk or water)
1 tsp vanilla extract
1 cup almond flour
1/4 cup coconut flour
1/4 cacao powder
1/4 cup raw honey or monk fruit sweetener
2 tsp baking powder
1/4 tsp sea salt
1/4 cup avocado oil
1/3 cup dark chocolate chips (I like Lily’s)

Preheat oven to 350 degrees.
Line muffin tins (regular or mini) with parchment paper muffin liners.
In a strong blender (I like Vitamix), add the eggs, milk and vanilla extract and blend to combine.
Add the almond flour, coconut flour, cacao, honey/sweetener, baking powder and salt. Blend until combine. Note that you may need to scrape sides with spatula.
Add avocado oil and blend to combine.
Stir in coconut chips.
Pour into muffins tins.
Bake for 13-15 minutes for mini muffins or 18-20 minutes for regular sized muffins. Use toothpick test to confirm fully baked.