Chocolate Chip Berry Fiber Muffins
Chocolate Chip Berry Fiber Muffins are low carb , paleo muffins with antioxidants, fiber and protein.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 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*