Muffins are such a great thing to have a quick recipe for. We like them for breakfast, a mid-day snack or an after dinner sweet treat. This recipe is super easy to whip up and will definitely satisfy your sweet tooth, hunger and chocolate craving all at once!
I tried making these using a hand mixer and a blender. To be honest, I didn't notice a big difference between the two batches, so I will always choose the blender! Less of a mess and way faster to make.
For the flours I used a mixture or almond flour, coconut flour and golden flaxseed meal. If you do not have golden flaxseed meal, you can skip it and use only the coconut flour, but I do prefer the texture with the flaxseed. Also, make sure to always regrind your golden flaxseed to make sure you have a super fine flour.
I mixed in some Lily's chocolate chunks in my batter, but you can use chocolate chips or nuts too. I highly recommend doing this so you get a different couch texture throughout and extra flavor! Now let's get to it.
Keto//Gluten Free Double Chocolate Muffins - 8 Servings
What you will need:
Pre-heat oven to 325 degrees and line a muffin pan with paper liners. Add to the blender your eggs, almond or coconut milk, almond flour, coconut flour and flaxseed meal and blend till throughly combined.
Add in almond flour, coconut flour, cocoa powder, sweetener, salt and blended it again. Add in your oil of choice (melted coconut oil in my case) and blend it to combine.
Finally, add in baking powder and pulse until mixed into your batter. Pour this batter equally into the prepared muffin cups. Add to each cup the chocolate chunks or chips or nuts if using
Bake for 20-22 minutes. Remove from pan and let it cool
Each muffin has approximately 3 grams Net carbs but this also depends on the chocolate you use and how much to add to the batter. I added about 3-4 little chunks of chocolate and it came up to 3 grams.