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
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.