Step 1: Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C).

• Line a 12-cup muffin pan with silicone liners or parchment paper liners to prevent sticking and ensure even baking.

Step 2: Prepare the Nut Butter

• Add 1 cup of pecan butter to a large mixing bowl.

• Stir it well to incorporate the natural oils. (Tip: If your nut butter is too stiff, microwave it for 10–15 seconds or gently warm it in a pan to soften it.)

Step 3: Mix in Sweetener and Vanilla

• Whisk in ½ cup of Swerve Brown sweetener and 1 teaspoon of vanilla extract.

• Mix until fully combined and smooth.

Step 4: Add Eggs

• Crack in 3 large eggs, one at a time.

• Whisk or stir until the mixture becomes creamy and evenly blended.

Step 5: Add Dry Ingredients

• Add the following dry ingredients to the bowl:

  • ½ cup chocolate collagen protein

  • 3 tablespoons cocoa powder

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

• Stir the mixture until everything is just combined. Do not overmix—this helps prevent tough or dense muffins.

Step 6: Fold in Chocolate Chips

• Gently fold in ⅓ cup sugar-free dark chocolate chips using a spatula or spoon.

Step 7: Fill Muffin Cups

• Divide the batter evenly among the 12 muffin liners.

• Each cup should be filled about ¾ full.

Step 8: Bake the Muffins

• Bake in the preheated oven for 18–25 minutes, depending on your oven.

• Muffins are done when the tops are firm and bounce back slightly when touched.

Step 9: Cool and Serve

• Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes.

• Then transfer them to a wire rack to cool completely. These muffins will firm up more as they cool.