Gourmet Girl Cooks - Chocolate Chip Cran Muffins
Hi! This recipe is from Gourmet Girl Cooks and was posted on her site earlier this week. I made these last night and they were great!
Instead of 36 minis I just made 12 full sized muffins.
Definitely worth a try!
Chocolate Chip Cranberry Mini-Muffins (Low Carb & Wheat Free)
Makes 3 dozen
1 cup blanched almond flour
1 cup ground golden flax seeds
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup Swerve Confectioners Sweetener (or powdered erythritol)
3 large eggs
1/4 cup extra light olive oil or coconut oil
1 teaspoon orange extract (or vanilla extract)
3/4 cup buttermilk
3/4 cup 70% or 85% cacao chocolate bar, chopped (one 3.5-ounce bar)
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped walnuts, optional
3 tablespoons Swerve Granular Sweetener, optional (for sprinkling on top of muffins before baking)
Olive oil spray or coconut oil spray for greasing muffin tins
Preheat oven to 350 degrees F. Lightly spray mini muffin pans with oil and set aside. In a large bowl, whisk together almond flour, ground flax, coconut flour, baking powder, baking soda and 1 cup sweetener until combined.
In a separate medium bowl, beat eggs, oil, orange extract, and buttermilk until well combined. Add wet mixture to dry mixture and stir until combined. Fold in chocolate, cranberries and walnuts. Spoon batter into muffin cups, filling almost to the top. If desired, sprinkle top of each muffin with granular sweetener. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Cool about 5 minutes in pan; flip and cool completely on a wire rack. Makes approximately 3 dozen mini-muffins
Yum, sounds great for the upcoming holiday season!
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