Chocolate Chip Berry Fiber Muffins-
Low carb, paleo, and gluten free chocolate chip berry fiber muffins are great for a between meal snack or grab and go breakfast.
Chocolate Chip Berry Fiber Muffins are my grain-free replacement for blueberry bran muffins. These are paleo, gluten free and have a low carb version. I used a little flax meal for the extra fiber. They have a more hearty texture, than cake-like muffins, but are not as dense as bran muffins.
My husband said these were perfect the muffins, instead of “these taste healthy”. My son will eat almost anything with chocolate chips in it, although he did pick the blueberries out! Who does that? He does not like blueberries.
These were also delicious without the chocolate chips, if you don’t enjoy chocolate. If only I had that problem, lol.
Ingredients
- ½ cup coconut flour sifted, where to buy coconut flour
- 2 ½ tbsp flax seed meal, golden flax meal is best
- ⅓ cup Sweetener of choice: ⅓ cup coconut sugar, or for low carb use ⅓ cup erythritol granular
- ½ tsp baking soda, or can use 1 ¼ tsp baking powder
- ⅔ cup unsweetened almond milk or coconut milk
- 3 large eggs beaten
- 3 tbsp butter melted or coconut oil, melted
- 1 tsp GF vanilla extract
- 1 tsp apple cider vinegar
- ⅓ cup blueberries
- ⅓ cup paleo chocolate chips , or for low carb use stevia sweetened chocolate chips, or a chopped low carb chocolate bar *optional
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Instructions
- Preheat oven to 350°F, and grease or line with muffin cups a 12 muffin pan. In a larger mixing bowl combine: coconut flour, flax meal, sweetener of choice, and baking soda, or baking powder. Mix together and set aside.
- In a second large mixing bowl combine: almond milk or coconut milk, eggs, melted butter or coconut oil, vanilla extract, and apple cider vinegar. Mix together thoroughly.
- Add the coconut flour mixture to the egg mixture and stir until thoroughly combined. Add the blueberries and chocolate chips and fold in.
- Spoon batter into muffin pan or muffin liner cups. Bake for 25 minutes or until tops of muffins are firm and starting to brown.
Nutritional Data for Low Carb version (using Swerve sweetener and Lillys stevia sweetened chocolate chips): Servings: 1 muffin out of 12 muffins, Cal: 84, Carbs: 6 g / Net Carbs: 3.5 g, Fiber: 2.5 g, Fat: 7 g, Protein: 4 g, sugar: 2 g
*all nutritional data are estimates based on the products I used*
Printable recipe card below:
Chocolate Chip Berry Fiber Muffins are low carb , paleo muffins with antioxidants, fiber and protein.
- ½ cup coconut flour sifted
- 2 ½ tbsp flaxseed meal, golden
- cup Sweetener of choice: ⅓ coconut sugar or for low carb use ⅓ cup erythritol granular
- ½ tsp baking soda or can use 1 ¼ tsp baking powder
- ⅔ cup unsweetened almond milk or coconut milk
- 3 large eggs beaten
- 3 tbsp butter melted or coconut oil, melted
- 1 tsp GF vanilla extract
- 1 tsp apple cider vinegar
- ⅓ cup blueberries
- 1/3 cup paleo chocolate chips , or for low carb use stevia sweetened chocolate chips, or a chopped low carb chocolate bar *optional
- Preheat oven to 350°F, and grease or line with muffin cups a 12 muffin pan. In a larger mixing bowl combine: coconut flour, flax meal, sweetener of choice, and baking soda, or baking powder. Mix together and set aside.
- In a second large mixing bowl combine: almond milk or coconut milk, eggs, melted butter or coconut oil, vanilla extract, and apple cider vinegar. Mix together thoroughly.
- Add the coconut flour mixture to the egg mixture and stir until thoroughly combined. Add the blueberries and chocolate chips and fold in.
- Spoon batter into muffin pan or muffin liner cups. Bake for 25 minutes or until tops of muffins are firm and starting to brown.
Nutritional Data for Low Carb version (using Swerve sweetener and Lillys stevia sweetened chocolate chips): Servings: 1 muffin out of 12 muffins, Cal: 84, Carbs: 6 g / Net Carbs: 3.5 g, Fiber: 2.5 g, Fat: 7 g, Protein: 4 g, sugar: 2 g
Nutritional Data for Paleo version (using coconut sugar and enjoy life chocolate chips): Servings: 1 muffin out of 12, Cal: 108, Carbs:10 g / Net Carbs: 7.5 g, Fiber: 2.5 g, Fat: 8 g, Protein: 4 g, Sugar: 4 g
*all nutritional data are estimates based on the products I used*
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doreen says
13 April, 2017 at 3:24 pmThese muffins are an amazing treat and I substituted with honey but didn’t use a lot of it just enough for a slight sweetness. I love them thanks so much
Stacey says
14 April, 2017 at 10:09 amDoreen, Thank you so much for your kind words and sharing your tip for using honey in the recipe.
Linda Curtis says
15 August, 2016 at 12:08 pmI cannot eat coconut flour, could I substitute almond flour?
Stacey says
16 August, 2016 at 7:42 amHi Linda, you can use 2 cups almond flour in place of the coconut flour. It’s a 1:4 ratio for that.
Missy says
15 August, 2016 at 6:35 amI’m planning ti make these today. Can’t wait! What if I don’t have any flax seed meal in hand? Can I omit jt or add almond flour jnstead?
Stacey says
15 August, 2016 at 7:59 amIf you you dont have flax seed meal, you may be able to sub with a 1 1/2 tbsp psyllium husks powder, or possibly oat bran powder, or 1 tsp xanthum gum. Of course these are item most people will not have on hand. You could try it without the flax , but may need to add a tiny bit more coconut flour to get the dough thick enough.
Dr. Pudden says
2 April, 2016 at 10:35 amI had to use an egg substitute with this. I am not eating eggs right now. Only had Vanilla Almond milk too. My muffins didn’t rise :/ HOWEVER, they were so good, we ate them up with a spoon! LOL! Can you tell me why they didn’t rise? Thanks
Stacey says
2 April, 2016 at 12:17 pmDr. Pudden, In gluten free baking, the recipe depends upon the eggs to make them rise (the eggs are the main leavening agent) and also to bind the ingredients together. Without the eggs, it would not rise and may fall apart easily. Egg substitutes do not have the same leavening properties that eggs do. I am glad it still good though 🙂
Kristen says
14 March, 2016 at 2:38 pmHi Stacey – I made these and they are awesome!!! I just used chopped up strawberry in place of blueberries because I didn’t have any on hand. But I am looking forward to trying it again with blueberries, but the strawberry rendition came out really yummy too!! Thanks for sharing such a great recipe. 🙂
Stacey says
15 March, 2016 at 9:34 amThank you Kristen for trying the recipe 🙂 Strawberries sound good!
Jasmine H says
14 January, 2015 at 6:18 pmCan I use half almond flour and half flax seed?? Tried flax seed alone and did not let the taste
Stacey says
19 January, 2015 at 7:14 pmJasmine, I’m not sure using that much flax would be the best option taste wise. A little goes a long way with flax.
Peggy says
21 October, 2014 at 7:50 pmI am new to the paleo way of eating, so getting good recipes makes me a happy camper! Thanks for sharing!
Stacey says
23 October, 2014 at 12:55 amPeggy, Thank you for stopping by and checking out the recipes.
~Stacey