No Sugar Baker’s Peanut Butter Chocolate Chip Muffins
1 C. All-Natural Peanut Butter
2 T. Butter
1 C. Unsweetened Almond Milk
1 C. Swerve Brown
1 T. Vanilla
2 C. King Arthur’s Keto Wheat Flour
3 t. Baking Powder
½ t. Salt
2 C. Lily’s Dark Chocolate Chips
- Line a muffin tin with cupcake liners and set aside.
- In a large mixing bowl, blend together eggs, peanut butter, butter, almond milk, Swerve and vanilla. Fold in flour, baking powder and salt. Add in chocolate chips.
- Spoon batter into cupcake liners.
- Bake at 350 for 25-35 minutes.
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