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

Categories: low carb, muffin

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

  1. Preheat oven to 350 and prepare muffin tin by greasing well

  2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, baking soda, and sweetener until combined

  3. In a separate bowl, beat eggs, oil, vanilla, and buttermilk until well combined

  4. Stir together wet and dry mixtures until well combined; fold in chocolate and berries

  5. Spoon batter into muffin cups, filling almost to the top; sprinkle with granular sweetener

  6. Bake 18-21 min until toothpick inserted int he center comes out clean; cool 5 min then remove to wire rack to cool competely

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