I love being able to grab two of these muffins to have with my Chrissy’s BP Coffee in the morning. This recipe is a bit different then my single serve recipe in order to be good for my “no special ingredients” peeps to throw together….look for the *NSI measurements. <3
These decadent chocolate chip muffins are a family favorite. I bring these little gems on road trips and outings to keep us ‘on plan’and nourished. (learn more about Trim Healthy Mama here)
I know you’re family will love these muffins as well, and you’ll love how healthy they are for your family to enjoy. Have two in a setting.
This recipe yields eight super moist and yummy medium muffins.
Recipe:
1 ¼ cup Baking Blend or 1 ¼ Nili’s Blend or *NSI Blend use: ½ cup Coconut Flour, ¼ cup Golden Flax Meal, ¼ cup Almond Flour
¼ cup Coconut oil or Butter
½ cup of Erythritol or 2½ Tbsp of Super Sweet or ¼ cup Gentle Sweet
2 doonks pure Stevia (buy here)
1 tsp Vanilla Extract
¼ tsp Mineral Salt
4 large Eggs
1½ rounded tsp of Baking Powder
½ cup of Water
½ – ⅓cup Chocolate Chips (on plan of course)
Instructions:
*Preheat oven to 350 degrees. And grease your muffin pans (should be 8 spaces)
1. Blend together eggs, sweeteners, salt and vanilla until creamed.
2. Add to that – baking blend, baking powder, butter or coconut oil, and water. Mix well.
3. Add plan approved chocolate chips, and mix in well. Your batter should be thick (like a hardy Pancake batter, not a cookie dough) but not too thick. Use your best judgment here and add more water if necessary. Start with a tbsp and go from there.
4. Scoop ⅓ cup amount into well greased muffin pans (I use butter for best non stick results).
5. Bake at 350 degrees for 20-25 mins. Test around the 20 minute mark.
6. Let cool in pan for 5 minutes before removing from your tin.
Serve and Enjoy
With Love <3
Chrissy
Chocolate Chip Muffins
Recipe:
1 ¼ cup Baking Blend or 1 ¼ cup Nili’s Blend, or use *NSI blend: ½ cup Coconut Flour, ¼ cup Golden Flax Meal, ¼ cup Almond Flour
¼ cup Coconut oil or Butter
½ cup of Erythritol or 2½ Tbsp of Super Sweet or ¼ cup Gentle Sweet
2 doonks pure Stevia
1 tsp Vanilla Extract
¼ tsp Mineral Salt
4 large Eggs
1½ rounded tsp of Baking Powder
½ cup of Water
½ – ⅓ cup Chocolate Chips (on plan of course)
Instructions:
*Preheat oven to 350 degrees. And grease your muffin pans (should be 8 spaces)
1. Blend together eggs, sweeteners, salt and vanilla until creamed.
2. Add to that – baking blend, baking powder, butter or coconut oil, and water. Mix well.
3. Add plan approved chocolate chips, and mix in well. Your batter should be thick (like a hardy Pancake batter, not a cookie dough) but not too thick. Use your best judgment here and add more water if necessary. Start with a tbsp and go from there.
4. Scoop ⅓ cup amount into well greased muffin pans (I use butter for best non stick results).
5. Bake at 350 degrees for 20-25 mins. Test around the 20 minute mark.
6. Let cool in pan for 5 minutes before removing from your tin.
Created by Chrissy Benoit 2016
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