January 16, 2015

Chocolate, Chocolate Chip Muffins (Incredible Low Carb, Wheat Free, Sugar Free and with Flax! OMG)

It's been a 'muffin' week here at our house and let me say that the me of 2002 wishes so badly I would have had all the awesome healthy products available to me then as I do today.  My attempts over the past 13 years to make really good muffins, biscuits, cupcakes and more have been strongly influenced by the availability of products.  I now order about 80% of the healthy items online, and having a well stocked pantry to try new recipes makes all the difference in the world.

This one uses pretty basic ingredients and is simply the best chocolate muffin I've made thus far.  It all started with the pumpkin muffins I made last weekend. We LOVED the pumpkin muffins and I scribbled down on my notes at the bottom to use the same idea but make a chocolate version, an almond poppy seed version and a lemon version.  I made them this week and they are all 'keepers'.

Chocolate, Chocolate Chip Muffins

2 c almond flour (heaped a little)
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/4 c cocoa powder
1 c erythritol, granules or Just Like Sugar
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t vanilla
1/2 c half and half or cream
4 oz. sugar free chocolate chips

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, cocoa and sweetener.    In another bowl mix the pumpkin, butter, eggs and vanilla.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Stir in the chocolate chips.  Add a little bit more cream if it's too thick or protein powder or almond flour if it's too thin. Your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.    Pour batter into greased or lined cupcake tins filled  just past 3/4 full.  Bake at 325 for approximately 25 minutes.   This will make roughly 14-15 muffins.  I put 12 of them into my muffin tin and made the rest of the batter in a greased coffee mug in the microwave!  Just scoop in, microwave 2 - 3 minutes depending on the strength of your microwave.  Instant muffin/cake!  

You can leave out the chocolate chips if you wish

Testing recipes; chocolate and almond muffins!

Put the extra batter in a greased coffee mug and microwave for 2-3 minutes!

You might also be interested in;
Hershey's Sugar Free Semi-Sweet Baking Chips
Just Like Sugar Sweetener
Bob's Red Mill Organic  Flaxseed Meal
NOW Foods Almond Flour
100% Pure Erythritol  Granules
Nature's Best Isopure Unflavored (Zero Carb)
Blanched Almond Meal Flour, 5 lbs.Print Friendly and PDF