An indulgent white chocolate macadamia nut muffin recipe that is both healthy and satisfying!!
Ingredients
1 large egg
2 tablespoons water
½ teaspoon vanilla extract
1 tablespoon coconut oil (I used refined)
¼ cup THM Baking Blend
4 teaspoons THM Gentle Sweet w/o xylitol
1 pinch THM Mineral Salt
½ teaspoon baking powder
3 teaspoons macadamia nuts (chopped)
1 tablespoon White Chocolate Chips, Bake Believe
Instructions
In a small bowl beat egg with water and vanilla extract.
Add the coconut oil and dry ingredients except nuts and chips. Stir to combine.
Fold in the nuts and ½ of the chips (I reserved 12 chips to place on the top of my muffins after they had cooked.
Spoon batter into oiled muffin pan (I used a silicone egg bites mold for the muffins pictured) It filled 3 holes and I filled the rest with 2 TBS of water in each.
Preheat Air Fryer to 320 degrees.
Oven Style Air Fryer:
Cover 1 rack with foil, set aside.
Place 1 rack into the lowest position in your oven, Put egg bit pan on rack.
Place foil covered rack into the second position upside down so that the foil is shielding the egg bite mold.
Bake at 320 degrees for 12 minutes and then remove the foiled tray so that the tops can brown slightly.
Press reserved chips into the tops of your muffins and allow them too cool.
Drawer Style Air Fryer:
Preheat to 320 degrees
Place about ¼ - ½ cup of water into the drawer of your air fryer.
Cover the egg bit mold with foil or make a tent to cover silicone muffin cups.
Place muffin cups into the drawer and put the tent over them for the first 12 minutes of cooking.
Remove the tent and allow to brown slightly.
Microwave:
Mix everything in a large coffee mug and microwave on high for 1min 30 seconds.