Chocolate Chunk Strawberry Muffins
(from ejroberts86’s recipe box)
With strawberries and SF chocolate chips – 13g each for 12 muffins
Can use cranberries or raspberries; also can sub SF choc chips (will raise carb count)
Buttermilk = 1 tbsp white vinegar + enough milk (almond, coconut) to make 1 cup
Using cacao bar ~ 5g carb each per 12 regular sized muffins
Makes approximately 3 dozen mini muffins ~ 2g carb each
Prep time: 20 minutes
Cook time: 20 minutes
Serves 12 people
Ingredients
- 1 cup almond flour
- 1 cup flax seed meal
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup confectioners Swerve (or equivalent)
- 3 eggs
- 1/4 cup oil (coconut, canola)
- 1 tsp vanilla
- 3/4 cup buttermilk
- 3/4 cup high percentage cacao chocolate bar, chopped
- 1 cup fresh or frozen berries, chopped
- 3 tbsp granular sweetener
Directions
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Preheat oven to 350 and prepare muffin tin by greasing well
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In a large bowl, whisk together almond flour, flax seed meal, baking powder, baking soda, and sweetener until combined
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In a separate bowl, beat eggs, oil, vanilla, and buttermilk until well combined
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Stir together wet and dry mixtures until well combined; fold in chocolate and berries
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Spoon batter into muffin cups, filling almost to the top; sprinkle with granular sweetener
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Bake 18-21 min until toothpick inserted int he center comes out clean; cool 5 min then remove to wire rack to cool competely