Chocolate Chip Muffins are delicious low carb, sugar free muffins that are a great grab & go breakfast or snack. They are THM S.
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We love love these Chocolate Chip Muffins here! They are really a lightly sweetened muffin that are a great muffin to grab-&-go and to freeze! Muffins just make a delicious snack always. My husband requests these quite often and because I want to keep him from grabbing something he shouldn’t eat, I try to make these are often as I can.
I used the THM Baking Blend for the Chocolate Chip Muffins . I love that flour! It keeps my treats less heavy all around and doesn’t have that carby white flour.
And of course, I’m not using real sugar but I’m using the THM GENTLE SWEET. That’s my all-time favorite sweetener. It has such a great taste to it and you don’t need as much because it is sweetener than sugar by almost half.
These muffins make wonderful treats for your kiddos! My kids love them. I love feeding these muffins to them because the muffins have lots of protein and my kids don’t even know it! Haha, they are getting a full snack to hold them over for breakfast!
This recipe uses sour cream. To get extra protein you can replace the sour cream with either a Full Fat yogurt or a Greek Yogurt or even Kefir. Or if you are dairy free try using a coconut cream! That should work!
Chocolate Chips are baked into these muffins. I will use either the THM Chocolate Chips or Lily’s Semi Sweet Chocolate Chips depending on which i have on hand. Sometimes I might even add White Chocolate Chips from Bake Believe.
I will also add different toppings to these muffins like: chocolate chips, coconut shreds, pecans, or walnuts or even almonds. I love the little extra crunch that you get from the nuts. Just leave those off if you are not a big nut fan!
I’m not sure if I mentioned that these really are easy to make! Make them up, bake them and place into the freezer for later. So easy that my kids usually make them anymore.
For my Trim Healthy Mama friends these are an S so they will also work with low carb or keto diets.
Here are a few other recipes you might enjoy:
Chocolate Chip Espresso Muffin
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Chocolate Chip Muffins
Description
Chocolate Chip Muffins are delicious low carb, sugar free muffins that are a great grab & go breakfast or snack. They are THM S.
Ingredients
1 & 1/2 cups of THM Baking Blend (use the scoop and shake method)
1/3 cup of cocoa powder
1/2 tsp of baking soda
1/2 tsp of salt
1/2 tsp of cinnamon (optional)
1 cup of THM Gentle Sweet ( you can use Monkfruit but will want to use 1 & 3/4 cups.
2/3 cup of sour cream (use can use Kefir or a Full-Fat Yogurt or even a Greek Yogurt)
1/2 cup of unsweetened cashew or almond milk or half and half
1/2 cup of coconut oil or avocado oil or even butter
3 eggs
1 tsp of vanilla
1 cup of sugar-free chocolate chips (I use either Lily’s Semi Sweet or THM Chocolate Chips)
**Optional for the top
1/3 cup of nuts to sprinkle on top before baking
1/3 cup of chocolate chips to sprinkle on before baking
Instructions
Preheat the oven to 375 degrees.
Line a muffin tin with muffin liners.
Mix the THM Baking Blend, soda, cocoa powder, cinnamon and salt together in a bowl and set aside.
Add you sweetener, eggs, oil, vanilla and mix.
Add the dry ingredients to the wet ingredients.
Mix in the sour cream & cashew milk.
Gently fold in the chocolate chips.
Scoop and fill muffin liners 2/3rds full.
**Optional- sprinkle any toppings you’d like on top.
Place in the oven and bake for 15 minutes.
Enjoy
I really enjoy your recipes and photos. However, most of the time I can only dream of making your items….I really need the nutrition facts. Particularly, carb count and calories. I have family members who needed those facts because of health issues. I would love love love it if you could add that to your families recipes!
I’m sorry about that… I’m looking for a good plugin to give that information.
I have purchased pure monkfruit because my husband is sensitive to the alcohol sugars and the pure MF is super sweet. So 1 & 3/4 cups of pure monkfruit vs. 1 cup of Gentle Sweet would be too sweet. I’m not sure how to calculate this pure monkfruit. Does anyone have any suggestions?
I’ve noticed tgis in quite a few keto recipes, too. I think you’d just sweeten to taste. Maybe start with a 1/4 tsp. I think when folks refer to monk fruit like in this recipe, it must be Lakanto brand or something comparable with a 1:1 sugar substitution (so, a little monk fruit and a bunch of erythritol) . Cuz, yeah, there’s no way >cup of pure monkfruit would produce anything palatable!
However, texture will probably be different without the cup of sweetener.
Oh yeah I use the erythritol/Monkfruit Lakanto mix! Not the ure Monkfruit!
Google monk fruit conversion chart. I use pure monk fruit in some things, but chocolate is a no for me. It’s not compatible, in my opinion.
How many does this make?
About 12.
Can i use carton egg whites instead of eggs?
Yes, use 3/4 cups of egg whites instead of 3 eggs.
I was so excited about these until I saw the THM baking blend. I hate to ask, but do you have an alternative that would involve almond flour and coconut flour?
You can tried 1 cup of almond flour and 1/2 cup of coconut flour! I haven’t tried it but its what I would do!
About how many does this make?
They look delicious.
This should easy make a dozen!
What would you eat with it for breakfast? To stay on plan?
You could do a protein shake but these would be fine to eat just by themselves.
I made these tonight. It took 30 minutes instead of 15 to cook them. I used Gentle Sweet, Baking Blend, sour cream and half & half this time. Maybe it was from the half & half?
It could be my oven is hotter…
I made these tonight and they were delicious!! I’m so excited to have a new yummy muffin in the rotation. Thank you for another great recipe!