Chocolate Chip Muffins (THM S )

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. ❤
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.

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chocolate chip muffins2

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Recipe:

1 ¼ Baking Blend or  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

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With Love ❤

Chrissy

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Chocolate Chip Muffins

  • Servings: 4-8
  • Time: 1hr
  • Difficulty: easy
  • Print

Recipe:

1 ¼ Baking Blend or  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.

 

 

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5 thoughts on “Chocolate Chip Muffins (THM S )

  1. I made the ccmuffins today!!!!!! Oh, they are so good! Is it a muffin or a really big cookie!!!!! Wonderful, thanks for sharing!!!

    Like

    1. Sorry Nancy, I’m a tried and true non counter, I really follow the sisters plan guidelines to avoid having to count them. There are several pages that you can plug in the ingredients and get the numbers of you really want them.

      Like

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