Low Carb/Paleo Chocolate Chip Muffins

Ingredients:

2 ½ cups blanched almond flour

1/2 cup of granulated Truvia

1 1/2 tsp gluten free baking powder

1/4 tsp sea salt

1/4 cup butter (measure solid, then melt)

1/3 cup unsweetened almond or flaxseed milk

2 eggs

1 TBSP vanilla extract

4.5 oz Lily's no sugar added semi-sweet baking ships

Instructions:

1. Preheat oven to 350 degrees. Line muffin pan with 12 muffin liners.

2. In a large bowl, stir together the flour, Truvia, baking powder and sea salt.

3. Mix in melted butter, almond (flaxseed) milk, eggs and vanilla. Then fold in chips

4. Evenly fill the 12 muffin cups and bake for 25 minutes.