cupSweetener of choice: ⅓ coconut sugaror for low carb use ⅓ cup erythritol granular
½tspbaking sodaor can use 1 ¼ tsp baking powder
⅔cupunsweetened almond milk or coconut milk
3tbspbuttermelted or coconut oil, melted
1tspGF vanilla extract
1tspapple cider vinegar
1/3cuppaleo 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 gNutritional 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*