This recipe is adapted from http://www.thespunkycoconut.com/2010/10/light-airy-chocolate-chip-muffins.html I added a few ingredients and took some away.
3/4 cup almond milk
1 cup almond butter
3 Tablespoons coconut oil (liquified)
2 Tablespoons honey
1/4 cup tapioca flour
1/2 cup coconut flour
1/2 teaspooon vanilla cream liquid stevia
1.5 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon guar gum or xanthan gum
2 Tablespoons toasted carob powder
Blend all the wet ingredients first then add the dry to the mix. Spoon into your greased or lined muffin tin. Bake for 15-18 minutes.
This is information for all you diabetics out there, or for people watching their carbs.
There are 183g of carbs total, if you make 14 muffins each muffin will be about 13g each.
These muffins are more like cupcakes if you ask me! If you put some frosting on top it would pass as a cupcake.