LOW-CARB ALMOND FLOUR CHOCOLATE CHIP MUFFINS

Who doesn’t love a classic Chocolate Chip Muffin?

How about one with more nutritious value?

In our home, after every meal, the question my kids ask is “koi meetha hay?” (Is there anything for dessert?).

A few months back I got this amazing product called NECTEVIA in the #newhopebloggerbox. It is a from the brand called STEVIVA. 

NECTEVIA  is a fusion of organic blue agave nectar with pure stevia extract. It comes in 6 flavors and each one is more decadent than the other.  I wanted to put this product to test and what a better way than to make Chocolate Chip Muffins and it worked like a charm.

Since the recipe uses almond flour instead of regular flour, the muffins are denser and satiating in a good way and are packed with nutrition and flavor. Also, the final flavor depends on the type of sweetener and the oil you use.

They are gluten-free, grain-free, dairy-free, soy free, low in sugar and perfect for someone on a GFCFSF, KETO or Paleo diet.

These moist and decadent muffins are made from scratch and are ready in under 30 minutes. I tried this recipe with both  NECTEVIA and Coconut Sugar. Each had its own signature taste and was delish.

Also perfect for those early mornings when everyone is rushing out the door and you want to give them something healthy and yummy.

Give these muffins a try and you will love them as much as I do…..maybe even more 🙂

Print Recipe

LOW-CARB ALMOND FLOUR CHOCOLATE CHIP MUFFINS

Moist and tender these chocolate-y muffins are packed with nutrition without compromising on the flavor.

Course

Dessert, Snacks

Cuisine

American

Keyword

almond flour muffins

Prep Time

5 Minutes

Cook Time

18 Minutes

Servings

Mini Muffins

Ingredients

• 2 Cups Blanched Almond Flour
• 1/4 cup Oil
• 3 tsp Nectevia
• 3 eggs
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1 tsp Vanilla Extract
• 1/2 cup Dairy Free Chocolate Chips

Course Dessert, Snacks Cuisine American Keyword almond flour muffins Prep Time 5 Minutes Cook Time 18 Minutes Servings Mini Muffins Ingredients 2 Cups Blanched Almond Flour 1/4 cup Oil 3 tsp Nectevia 3 eggs 1/4 tsp Salt 1/2 tsp Baking Soda 1 tsp Vanilla Extract 1/2 cup Dairy Free Chocolate Chips

Instructions

1. Preheat the oven to 350°.
2. Line the muffin pan with 24 parchment paper liners.
3. In a bowl, stir together almond flour, salt, baking soda.
4. Mix in oil, vanilla extract, sweetner, eggs. Carefully fold in the chocolate chips.

   
5. Distribute the batter evenly amongst the muffins cups.

   
6. Bake until the tops turn golden and a toothpick inserted comes out clean.

   
7. Enjoy fresh or store in an air-tight container.

   

Recipe Notes

NOTES:

1.  Using almond meal instead of Blanched Almond Flour will not end up in soft muffins.
2. Bring the almond flour to room temperature before using and always store it in the refrigerator or it can go rancid.
3. You can use any type of oil. My favorite is the Chosen Foods Oil Blend. Try sticking to one with a neutral flavor or else you will end up with heavy muffins.
4. You can use any sweetener of your choice. I have made these muffins with coconut sugar as well as maple syrup and they always turn out good. If using agave syrup or maple syrup add 1/4 cup to the recipe. If using Coconut Sugar, add 1/2 cup oil and a splash of milk to keep it moist.
5. If you end up with dry muffins, then either you have overcooked them or added less oil.

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