Beauty and the Foodie

Low carb, keto, grain free recipes, natural beauty remedies

  • Home
  • Recipes
  • My Recipe Videos
  • Low Carb Keto Diet Help
    • Ketogenic Low Carb Diet Versus Low Fat Diet Plans
    • Best Low Carb Swaps For High Carb Foods
    • Best Low Carb Fruits For Weight Loss
    • Best Lowest Carb Vegetables List
      • 6 Steps On How To Conquer The Keto Flu
  • Keto Macro Calculator
  • Keto in an Instant Cookbook
  • Easy Low Carb Snack Book
  • Low Carb Bread Recipe Free EBook
  • About Me
  • Contact Us
    • Contact Us / Advertise
  • Privacy Policy
    • Standard FTC Disclosure
  • DIY Skin Care & Natural Remedies
    • DIY Natural Skin Care & Natural Remedies
    • Better Healthier Hair Color
  • Blog and Video Tips

Chocolate Chip Berry Fiber Muffins

23 September, 2014 by Stacey 14 Comments

  • Pinterest
  • Facebook
  • Twitter
  • 2.7Kshares

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 Blueberry Fiber Muffins- Low Carb and Paleo

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.

Chocolate Chip Blueberry Fiber Muffins- Low Carb and Paleo

 

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

 Recommended Products:

Instructions

  1. 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.
  2. 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.
  3. Add the coconut flour mixture to the egg mixture and stir until thoroughly combined. Add the blueberries and chocolate chips and fold in.
  4. 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:

4.67 from 3 votes
Chocolate Chip Blueberry Fiber Muffins- Low Carb and Paleo
Print
Chocolate Chip Berry Fiber Muffins
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Chocolate Chip Berry Fiber Muffins are low carb , paleo muffins with antioxidants, fiber and protein.

Course: gluten free, grain free, low carb, paleo, vegetarian
Cuisine: muffins
Servings: 12
Author: Stacey
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the coconut flour mixture to the egg mixture and stir until thoroughly combined. Add the blueberries and chocolate chips and fold in.
  4. Spoon batter into muffin pan or muffin liner cups. Bake for 25 minutes or until tops of muffins are firm and starting to brown.
Recipe Notes

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*

Recipes You May Also Enjoy:

Lemon Blueberry Cheese Danish Muffins- Low Carb & Gluten Free
Lemon Berry Cheese Danish Muffins
Caramel Apple Muffins low carb and paleo. Gluten free and super tasty!
Caramel Apple Muffins
Carrot Cake Zucchini Muffins- paleo and low carb
Carrot Cake Muffins
Sour Cream Pumpkin Butter Muffins. Grain free and low carb.
Pumpkin Cheesecake Muffins

 

—————————————————————————————————————–

To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!
 Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.
——————————————————————————————————————-
  • Pinterest
  • Facebook
  • Twitter
  • 2.7Kshares

Filed Under: Gluten and Grain Free, Low Carb Recipes, Grain Free, Low Carb Snacks and Appetizer Recipes, Home, Low Carb, Grain Free Bread Recipes, Low Carb, Grain Free Breakfast, Paleo , Primal Breakfast, Paleo & Primal Recipes, Paleo and Primal Snacks and Appetizers, Paleo, Primal Bread Recipes, Vegetarian & Vegan Grain Free Recipes Tagged With: blueberry muffins, grain free muffins, low carb muffins, paleo berry muffins

« Creamy Caramel Pumpkin Cake
Italian Cheesy Sausage Zucchini Bake »

Comments

  1. doreen says

    13 April, 2017 at 3:24 pm

    These 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

    Reply
    • Stacey says

      14 April, 2017 at 10:09 am

      Doreen, Thank you so much for your kind words and sharing your tip for using honey in the recipe.

      Reply
  2. Linda Curtis says

    15 August, 2016 at 12:08 pm

    I cannot eat coconut flour, could I substitute almond flour?

    Reply
    • Stacey says

      16 August, 2016 at 7:42 am

      Hi Linda, you can use 2 cups almond flour in place of the coconut flour. It’s a 1:4 ratio for that.

      Reply
  3. Missy says

    15 August, 2016 at 6:35 am


    I’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?

    Reply
    • Stacey says

      15 August, 2016 at 7:59 am

      If 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.

      Reply
  4. Dr. Pudden says

    2 April, 2016 at 10:35 am


    I 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

    Reply
    • Stacey says

      2 April, 2016 at 12:17 pm

      Dr. 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 🙂

      Reply
  5. Kristen says

    14 March, 2016 at 2:38 pm


    Hi 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. 🙂

    Reply
    • Stacey says

      15 March, 2016 at 9:34 am

      Thank you Kristen for trying the recipe 🙂 Strawberries sound good!

      Reply
  6. Jasmine H says

    14 January, 2015 at 6:18 pm

    Can I use half almond flour and half flax seed?? Tried flax seed alone and did not let the taste

    Reply
    • Stacey says

      19 January, 2015 at 7:14 pm

      Jasmine, I’m not sure using that much flax would be the best option taste wise. A little goes a long way with flax.

      Reply
  7. Peggy says

    21 October, 2014 at 7:50 pm

    I am new to the paleo way of eating, so getting good recipes makes me a happy camper! Thanks for sharing!

    Reply
    • Stacey says

      23 October, 2014 at 12:55 am

      Peggy, Thank you for stopping by and checking out the recipes.
      ~Stacey

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search My Site:

Connect with and Follow Us On:


 author bio

Order My New Book

Keto in an Instant Cookbook- 100 keto recipes for your Instant Pot

 

Subscribe

Get the Free Low Carb Bread Recipe E-Book!

 

 Sign up & get free recipes & beauty tips sent to your inbox!

Please provide consent.
Yes, I agree to have my email stored on this server and agree to the Privacy Policy (link below).

Congratulations You Have Subscribed! Your Free E Book is on the Way to Your Inbox!

Thank you so much,

Stacey

By subscribing you agree to receive our newsletter and promotional marketing materials and agree with our Privacy Policy. You may unsubscribe at any time.

Powered by Rapidology

Privacy Policy

Copyright 2013- 2018 beautyandthefoodie.com

Unauthorized use or duplication of this content without permission from this site’s author is prohibited. Photos & excerpts with a link can be used, but not entire recipes or posts. Full and clear credit must be given to beautyandthefoodie.com with specific direction to the original content.

Privacy Policy and Disclosure

My E-Book: Click Below- On Sale

Easy Low Carb Snack Book

all5lcaf books-2

Low Carb Gluten Free Cookbooks

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress