Chocolate Chip Muffins

  • Author: Sarah Criddle


Chocolate Chip Muffins are delicious low carb, sugar free muffins that are a great grab & go breakfast or snack. They are THM S.



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


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.


Send this to a friend