Low Carb Stuffed Almond Butter Muffins
These are SO easy and SO good!!! The perfect combination of texture and flavor.
Servings: 8 muffins
- ⅔ cup almond flour
- ¼ cup coconut flour
- 1 tablespoon monk fruit sweetener can sub for coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup almond butter
- ¼ cup melted coconut oil
- 2 eggs
- ½ cup unsweetened almond butter
- ½ cup of your favorite unsweetened nut butter
Preheat oven to 350℉. Line your muffin tins with cupcake/muffin liners or you can spray your muffin tins with your favorite non-stick baking spray. Set aside.
Mix all the ingredients, except the extra ingredient, in a large bowl until just combined.
Scoop out the batter evenly into 8 muffins cups and bake for 20 minutes or until center is baked through.
With a small spoon, scoop out about 1 tablespoon of the center of the cupcake. Fill with one teaspoon of your favorite almond butter and place the piece of muffin that you scooped out , back on, closing up the hole. Enjoy!