Family Favorite Peanut Butter Chocolate Chip Muffins

This recipe was originally a whole-wheat PB muffin recipe. My mom would often make them when we had friends over because it was kid friendly and a family favorite.

I decided to see if I could make it grain free so that it would be lower in carbs and higher in protein. Success!

My husband loves these and has lovingly chastised me for not making them often enough. :)

Family Favorite Peanut Butter Chocolate Chip Muffins

6 T. melted butter or coconut oil
1/2 cup peanut butter
1 cup milk
2 eggs
1 tsp vanilla
1 3/4 cup almond flour
1/4 cup ground flaxseed
1/4 cup arrowroot or tapioca powder
2/3 cup coconut sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips

Preheat oven to 400 degrees.

Mix the wet ingredients thoroughly. Add the dry ingredients and stir just until combined. Pour into a greased muffin pan.

Bake at 400 for 18-20 mins until the tops are soft but spring back when gently poked.

Yields 16 muffins. (These freeze very well.)